If you have some cranberries leftover from Thanksgiving, this Cranberry Streusel Coffee Cake is a delicious way to use them up. I actually am a big fan of coffee cake. Why? Because it’s a way to eat cake for breakfast and no one gives it another thought! This cranberry streusel coffee cake is packed with plump cranberries and topped with a fabulous streusel topping, what’s not to like?
Cranberry Streusel Coffee Cake
This is an ideal coffee cake for Christmas morning, full of beautiful red cranberries and drizzled with a snowy glaze. Let’s be serious here. If you wanted to call this a dessert you absolutely could, but dessert for breakfast is definitely on my radar, so Cranberry Streusel Coffee Cake it is!
This cake is so moist and delicious, I can’t wait to see how it tastes cold. It was still warm and we were munching on it. I added a drizzle of confectioner’s glaze and instead of a 9×9 pan, I used an 8×8 pan and put the excess batter into a mini muffin pan. I also found that my streusel wasn’t as crumbly as I thought it should be, so for the muffins I added some more flour.
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Cranberry Streusel Cake
For the cake:
9 ounces (2 cups) all-purpose flour; more for the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon table salt
8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan
1 1/3 cups sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup plain, low-fat yogurt
1/2 cup fresh cranberries, chopped
For the streusel:
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into 4 pieces
1/4 cup chopped walnuts
1/4 cup fresh cranberries, chopped
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Would love to hear your thoughts on this recipe if you try it. I loved it and have made it several times!