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close up of slice of cranberry-streusel coffee cake with some fresh cranberries on cake plate.

Cranberry Coffee Cake with Streusel Topping

  • Author: K Kingsley
  • Prep Time: 15 minutes
  • Cook Time: 50 mintutes
  • Total Time: 57 minute
  • Yield: serves 8 to 10 1x
  • Category: Breakfast and Brunch
  • Method: bake
  • Cuisine: American

Description

The tartness of fresh cranberries pairs perfectly with a sour cream coffee cake and streusel topping. This cake is easy to make, colorful, and festive, but most of all—so darn good! Oh, and if you need another reason to make it, fresh cranberries are packed with antioxidants and vitamin C.


Ingredients

Scale

2 cup all-purpose flour
1 1/2 tsp. baking powder
3/4  tsp. baking soda
1/2. tsp. salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cups granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 1/2 cups fresh or frozen cranberries

Streusel Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/2 stick (1/4 cup) unsalted butter, cold
1/2 cup finely chopped walnuts


Instructions

1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

3. In a large bowl and using an electric mixer, beat the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, and beating well after each addition. Beat in the vanilla. Alternately beat in the flour mixture and sour cream until blended. Fold in the cranberries. Scrape the batter into the prepared pan.

4. Make the streusel: In a medium bowl, combine the flour, brown sugar and cinnamon. Cut in the butter with a pastry blender, two knives, or your fingers until mixture resembles coarse crumbs. Stir in the walnuts.  Sprinkle the streusel over the batter.

5. Bake until golden brown and a cake tester inserted into the center comes out clean. Set the pan on a wire rack and let cool for 10 minutes. Remove the side of the pan and let cool completely.


Notes

Store the baked, cooled cake airtight at room temperature up to 3 days, or refrigerate for up to 5 days.

Looking for more coffee cakes? Try these:
Blueberry Cheese Coffee Cake
Banana Coffee Cake with Pecan Streusel


Nutrition

  • Serving Size: 10
  • Calories: 286
  • Sugar: 24.9g
  • Sodium: 114.7mg
  • Fat: 10.4g
  • Carbohydrates: 44.9g
  • Protein: 4g
  • Cholesterol: 61.5mg

Keywords: coffee cake, cranberry coffee cake, coffee cake with streusel