Introduction
Moist, tender, and bursting with tart cranberries, this Cranberry Coffee Cake is perfect for breakfast, brunch, or an afternoon treat with your favorite cup of coffee. Topped with a buttery, crumbly streusel, every bite is pure comfort and delight.
Ingredients
For the Cake:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
½ cup sour cream or yogurt
1 tsp vanilla extract
1 cup fresh or frozen cranberries
For the Streusel Topping:
½ cup brown sugar
¼ cup all-purpose flour
¼ cup butter, cold and cubed
Optional: ¼ cup chopped nuts (walnuts or pecans)
How to Make
Preheat oven: 350°F (175°C). Grease a 9×9-inch baking pan.
Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a separate bowl, beat butter and sugar until light and creamy. Add eggs, sour cream, and vanilla; mix until combined.
Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture, then fold in cranberries.
Prepare streusel: Mix brown sugar, flour, and cold butter until crumbly. Stir in nuts if using.
Assemble and bake: Pour batter into prepared pan, sprinkle streusel evenly on top, and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Cool and serve: Allow to cool slightly before slicing. Enjoy warm or at room temperature.
