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! They remind me of these delicious Cranberry Cream Cheese Pastries because they certainly can double as a dessert.
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!
Cranberry Streusel Coffee CakePrint
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
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.