Cranberry Coffee Cake
recipes
This moist and fluffy cranberry coffee cake features tart bursts of fruit and a crunchy, sugary streusel topping.
December 10, 2021
Cranberry Coffee Cake
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This moist and fluffy cranberry coffee cake features tart bursts of fruit and a crunchy, sugary streusel topping.
Looking for more easy cake recipes? You’ll love this Tom Kha Carrot Cake and Chocolate Sesame Oil Cake.
Ingredients and Substitutions
• Cranberries: This recipe will also work with other fruits such as raspberries, blueberries, cherries, and red currants. Just swap in the same amount.
• Sour cream: Or buttermilk! We just need a little creamy tang to add moisture and balance the sweetness. Greek or plain yogurt will work fine too
• Orange zest: We’re just using the zest for a bit of citrusy flavor. Feel free to use any citrus you have. Or skip it, if you don’t have it!
How Should I Store Cranberry Coffee Cake?
The cake can be covered and stored at room temperature for up to 5 days.
To freeze individual slices, place on a parchment-lined sheet pan and freeze until solid. Wrap each portion individually, transfer to a resealable bag, and freeze up to 3 months. Let thaw at room temperature overnight.
Cranberry Coffee Cake
Equipment
Ingredients
Streusel:
- 1/2 cup (62g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 4 tablespoons (56g) unsalted butter, room temperature
Cake:
- 1 stick (113g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, room temperature
- 1/3 cup 80g buttermilk, room temperature (can use 1/2 cup sour cream)
- 2 teaspoons vanilla bean paste or extract
- Zest of 1 orange (navel, clementine, whatever you have)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/3 cups (166g) all-purpose flour
- 1 1/2 cups (200g) fresh or frozen cranberries, divided (no need to defrost)
Instructions
For the Streusel:
- In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Add the butter and smash it into the mixture with your fingers until combined. Set aside in freezer.
For the Cake:
- Preheat the oven to 350 F (175 C). Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray.
- In the bowl of a stand mixer fitted with the paddle, add the butter, sugar, and salt. Beat on medium-high speed until pale and creamy.
- Beat in the the eggs, buttermilk (must be room temp), vanilla, and orange zest. Beat in the baking powder and baking soda.
- Add the flour and beat on the lowest speed until just combined (the batter will be thick). Transfer to the prepared pan and smooth out the top.
- Top with 1 1/4 cups (168g) cranberries. Add the streusel. Top with remaining 1/4 cup (33g) cranberries.
- Bake until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Transfer to a rack and let cool completely before unmolding and dusting with confectioners’ sugar.
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