Description
A delightful cranberry coffee cake that combines the tartness of fresh cranberries with a tender crumb, perfect for any occasion.
Ingredients
Scale
- 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