Hey there, fellow baking buddy! If you’ve stumbled upon this recipe for Cranberry Coffee Cake, you’re in for a delightful treat. Imagine waking up to the smell of warm coffee cake wafting through your home, the tartness of fresh cranberries mingling with a perfectly tender crumb. It’s like a cozy hug on a chilly morning or an afternoon pick-me-up that feels just right. So grab your apron, and let’s jump into the world of baking together because this recipe is here to sprinkle some joy into your day.
Why Make This Recipe
You might wonder, “Why should I invest time into making this Cranberry Coffee Cake?” Well, let me tell you, it’s not just a beautiful dessert; it’s an experience. First off, it’s simple enough for beginners but still offers that wow factor for seasoned bakers, making it the perfect recipe no matter where you’re at in your baking journey. The use of fresh cranberries lends a burst of tangy flavor that perfectly complements the sweet, buttery cake.
Plus, it’s versatile. Whether you whip it up for a holiday brunch, a potluck, or just because it’s Tuesday, this coffee cake brings everyone together. And let’s be honest, there’s something incredibly fulfilling about creating deliciousness from scratch. With every scoop of flour and stir of the spoon, you’ll be crafting not just a cake, but a memory to share with loved ones. Trust me, once you share this Cranberry Coffee Cake, you’ll find folks coming back to ask for seconds, and maybe even the recipe!
How to Make Cranberry Coffee Cake
Now that we’ve set the scene, let’s dive into how to make this scrumptious Cranberry Coffee Cake. Don’t worry; I’ll guide you through every step so you can feel confident in your baking skills.
Ingredients:
- 2 Cups all-purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon sugar
- 5 Tablespoons cold butter
- 1 egg
- ½ Cup milk
- 2 ½ Cups fresh cranberries (halved)
- ¼ Cup all-purpose flour (for the crumble topping)
- ½ Cup sugar (for the crumble topping)
- 3 Tablespoons butter (for the crumble topping)
Directions:
Preheat your oven to 375°F (190°C). Don’t skip this step; you want that oven nice and hot!
Grease an 8×8-inch or small rectangular baking pan. You can use butter or a non-stick spray, whatever you have on hand works!
Mix together the flour, baking powder, salt, and ½ teaspoon of sugar in a large bowl. This dry mix is the heart of your cake, so give it a good stir.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Don’t worry about being perfect; a few little lumps are okay!
In another bowl, whisk together the egg and milk. Pour this wet mixture into your dry ingredients and stir until everything is combined.
Spread the batter evenly into the prepared baking dish. It doesn’t need to be perfect; just make sure it covers the bottom.
Sprinkle the halved cranberries over the batter base. They’ll sink in a bit, which is just what we want!
In a separate bowl, combine the crumble topping ingredients: ¼ cup all-purpose flour, ½ cup sugar, and 3 tablespoons of butter. Mix until crumbly and sprinkle it over the cranberries.
Bake in your preheated oven for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let it cool for a few minutes, but I dare you not to slice into it right away! Serve warm, ideally with a cup of coffee or tea.
How to Serve Cranberry Coffee Cake
Serving your Cranberry Coffee Cake is half the fun! You can cut it into squares and serve it on a beautiful platter. I love to sprinkle a little powdered sugar on top for that extra touch of sweetness and elegance. Pair it with freshly brewed coffee or a hot cup of tea for a delightful afternoon treat. You could even add a dollop of whipped cream or a side of yogurt if you’re feeling fancy! Either way, it’s bound to impress your family and friends… and let’s be honest, it may just earn you some serious baking cred!
How to Store Cranberry Coffee Cake
If you find yourself with leftovers (which is a testament to your baking prowess!), storing the Cranberry Coffee Cake is a breeze. Simply cover it with plastic wrap or foil, and it will stay fresh at room temperature for about 2-3 days. If you want to keep it longer, you can slice it and store individual pieces in an airtight container in the fridge for up to a week. Want to enjoy it later? You can freeze it as well! Just make sure it’s well wrapped, and it’ll be good for a couple of months in the freezer. When you’re ready to indulge again, simply thaw it in the fridge overnight and warm it up in the oven.
Tips to Make Cranberry Coffee Cake
- Use fresh cranberries whenever possible, they have a brightness and flavor that frozen just can’t match!
- Consider adding a sprinkle of cinnamon or nutmeg to the batter for a warm, autumnal twist.
- If you want a sweeter cake, add a touch more sugar or even some orange zest to the batter.
- Be careful not to overmix the batter; a few lumps are perfectly okay. Love that tender cake texture!
Variation
If you’re feeling adventurous, try swapping out the cranberries for blueberries or raspberries. You can also mix in some chopped nuts like pecans or walnuts for an added crunch. The possibilities are endless! Top it with a simple icing glaze of powdered sugar and milk for an extra level of sweetness!
FAQs
Can I use frozen cranberries instead of fresh?
Yes, you can! Just make sure to thaw and drain them first. Note that frozen cranberries tend to be a bit more tart.Is this coffee cake suitable for breakfast?
Absolutely! It’s light enough to enjoy as a morning treat alongside your coffee. Baking bliss doesn’t have to wait for dessert!Can I make this gluten-free?
You sure can! Just swap out the all-purpose flour for a gluten-free blend. Make sure your baking powder is gluten-free too!
So, there you have it! This Cranberry Coffee Cake is more than just a recipe; it’s an invitation to create and share joy in your kitchen. Now, go ahead and get baking, you’ve got this!
Print
Cranberry Coffee Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cranberry coffee cake that combines the tartness of fresh cranberries with a tender crumb, perfect for any occasion.
Ingredients
- 2 Cups all-purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon sugar
- 5 Tablespoons cold butter
- 1 egg
- ½ Cup milk
- 2 ½ Cups fresh cranberries (halved)
- ¼ Cup all-purpose flour (for the crumble topping)
- ½ Cup sugar (for the crumble topping)
- 3 Tablespoons butter (for the crumble topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease an 8×8-inch or small rectangular baking pan.
- Mix together the flour, baking powder, salt, and ½ teaspoon of sugar in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the egg and milk, then pour into the dry ingredients and stir until combined.
- Spread the batter evenly into the prepared baking dish.
- Sprinkle the halved cranberries over the batter.
- In a separate bowl, combine the crumble topping ingredients and sprinkle over the cranberries.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool for a few minutes before serving warm.
Notes
For extra flavor, consider adding a sprinkle of cinnamon or nutmeg. You can also swap cranberries for blueberries or raspberries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg