Cranberry Coffee Cake

Cranberry Coffee Cake is filled with plump cranberries and topped with a delicious streusel topping. This is an easy to make coffee cake for Christmas morning. It takes less time than our cinnamon rolls and is a real crowd-pleaser.

Cranberry Coffee Cake Recipe

Dessert for breakfast? This cranberry coffee cake remind me of these delicious Cranberry Cream Cheese Pastries because they certainly can double as a dessert.

Ingredients for Cranberry Streusel Cake

You likely have most of the ingredients for this cranberry coffee cake in your pantry already.

For the cake:

• Dry ingredients: all-purpose flour, baking powder, baking soda,  ground nutmeg, salt
• Wet ingredients: unsalted butter, granulated sugar, vanilla extract, eggs, yogurt
• Mix-in: Fresh cranberries
• Streusel topping: light brown sugar, all-purpose flour, ground cinnamon, unsalted butter, walnuts, cranberries

Helpful kitchen tools:

• 9×9 baking pan
• electric mixer
• rubber spatula
• cooling racks

How to make Cranberry Coffee Cake

Start by positioning a rack in the middle of the oven and preheating the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan.

1. In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended.
2. With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes.
3. Reduce the speed to medium-low and add the eggs one at a time, mixing until just incorporated.

4. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
5. Add the chopped cranberries with the last addition of flour.
6. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.

7. While the cake is baking, make the streusel topping by combining the brown sugar, flour, and cinnamon in a medium bowl.
8. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs.
9. Stir in the walnuts and cranberries.
10. After the cake has baked for 40 minutes, sprinkle the streusel evenly over the top of the cake.
11. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes.
12. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.

More recipe ideas for holiday breakfast

• Blueberry Breakfast Cake
• Breakfast Casserole
• Orange Rolls
• Eggs Benedict
• Pumpkin Spice Donuts
• Cherry Cream Cheese Coffee Cake

Cranberry Coffee Cake

Sweet coffee cake with a little hint of tart cranberry is perfect for Thanksgiving or Christmas morning.

5 from 12 votes

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Course: Breakfast

Cuisine: American

Servings: 16 squares

55 minutes mins

Calories: 243

Author: Amanda Davis

Ingredients

For the cake:

• ▢ 9 ounces all-purpose flour about 2 cups, more for dusting pan
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon table salt
• ▢ 8 tablespoons unsalted butter well softened at room temperature; more for the pan
• ▢ 1 ⅓ cups sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 3 large eggs at room temperature
• ▢ 1 cup plain low-fat yogurt
• ▢ ½ cup fresh cranberries chopped

For the streusel:

• ▢ ¼ cup light brown sugar packed
• ▢ 2 tablespoons all-purpose flour
• ▢ ½ teaspoon ground cinnamon
• ▢ 2 tablespoons unsalted butter cold , cut into 4 pieces
• ▢ ¼ cup walnuts chopped
• ▢ ¼ cup fresh cranberries chopped

Things You'll Need

• ▢
  9x9 baking pan
• ▢
  Hand mixer
• ▢
  Rubber spatula
• ▢
  Wire cooling racks

Before You Begin

Make this delicious coffee cake even prettier with a drizzle of powdered sugar glaze. Mix together 1/4 cup of powdered sugar with a teaspoon of milk, add more milk until you reach drizzling consistency.

Instructions

Make the cake:

• Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended.
• With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour.
• Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.

Make the streusel:

• While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.
• After the cake has Baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes.
• Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.

Nutrition

Serving: 1square | Calories: 243cal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 94mg | Potassium: 72mg | Fiber: 1g | Sugar: 21g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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This post originally appeared here on Nov 13, 2008.