Cranberry Coffee Cake with Streusel Topping
This cranberry coffee cake with streusel topping si easy to make, colorful, and festive, but most of all—so darn good! The tartness of fresh cranberries pairs perfectly with a sour cream coffee cake and streusel topping.
Prep Time15 minutes mins
Cook Time50 minutes mins
Course: Breakfast and Brunch
Cuisine: American
Servings: 8 servings
Calories: 286kcal
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter softened
- ¾ cups granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries
Streusel Topping
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon Cinnamon
- ½ stick unsalted butter cold (¼ cup)
- ½ cup finely chopped walnuts
Preheat the oven to 350°F. Lightly grease a 9-inch springform pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
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.
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.
Bake until golden brown and a cake tester inserted into the center comes out clean, about 50 minutes. Set the pan on a wire rack and let cool for 10 minutes. Remove the side of the pan and let cool completely.
Store the baked, cooled cake airtight at room temperature up to 3 days, or refrigerate for up to 5 days.
Serving: 10g | Calories: 286kcal | Carbohydrates: 44.9g | Protein: 4g | Fat: 10.4g | Cholesterol: 61.5mg | Sodium: 114.7mg | Sugar: 24.9g