Cranberry Coffee Cake

Fresh cranberries and a hint of lemon are combined in this incredibly moist brown sugar streusel Cranberry Coffee Cake.

Cranberry Coffee Cake

There is just something about sitting down mid-morning with a fresh cup of coffee and a piece of coffee cake. It gives me a nostalgic feeling of when times were a bit slower and a neighbor might have stopped by to gossip after the kids left for school.

I know it is a bit of a small-town romantic notion, and perhaps I should turn off the holiday Hallmark movies. Regardless, I will just enjoy my cup of coffee with a piece of cranberry cake and a good book or phone call to catch up with a friend.

Cranberry Coffee Cake is not an overly sweet or fluffy cake. It’s a richly dense coffee cake with a lovely tartness from the cranberries.

When I say rich though, it is not sweet rich. The richness comes from the butter, eggs, and sour cream. Topped with buttery sugar topping it is perfect for a holiday brunch gathering.

If cranberries are not in season, (or if you do not currently have them stashed in your freezer) this cake will work nicely with blueberries as well. Frozen cranberries may be stirred into the batter straight from the freezer.

This coffee cake is really one of the easiest things you can make. Creaming the butter and sugar together smoothly is the first step. Add your remaining liquids and eggs.

Alternate adding the dry ingredients stirring just until combined each time. Take care to not overmix. One or two quick passes with your spatula will incorporate the cranberries.

A coffee cake just isn’t a coffee cake for me without a crumb topping of some sort. The sweet buttery crunchiness of the crumb topping adds just the right sweetness to the tart berries.

Cranberry Coffeecake

The key to a moist coffee cake is sour cream, feel free to substitute greek yogurt, if that is what you have on hand.

• butter
• sugar
• eggs
• fresh lemon juice 
• vanilla extract
• all-purpose flour
• baking powder
• sour cream
• fresh cranberries
• brown sugar

To make this recipe:

1. Preheat the oven to 350 degrees. Grease an 8″ or 9″ square pan with butter. Beat the butter and the sugar together until light and fluffy, about 3 minutes. Stir in the vanilla, lemon juice. Add the eggs, mixing just until combined.
2. Combine the flour and baking powder in a bowl. Add half of the dry ingredients to the wet ingredients and stir to combine. Add the sour cream, mix again, and add the remaining dry ingredients. Mix just until combined. Gently stir in the cranberries and pour the batter into the prepared pan.
3. Place the flour and sugar for the topping in a small bowl and add the melted butter. Stir with a fork to combine. Sprinkle the sugary crumbs over the batter in the pan.
4. Bake for 42-46 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.

Cranberry Cake Recipes

Cranberries are quite possibly my favorite fruit to bake with. They can be found in my freezer year around and bake up so deliciously every time!

This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it. Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.

Cranberry Spice Cake is an absolutely perfect cake that takes very little effort to make. There’s no icing, no topping, nothing else is required. This is one of the easiest cakes you will ever make!

Cranberries are such a delicious meal ending because they give you a great treat without uncomfortable sweetness. Chocolate brownies are generously filled with tart cranberries and crunchy pecans.

Slightly chewy cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs.

Cranberry Coffee Cake

4.60 from 5 votes

Fresh cranberries and a hint of lemon are combined in this incredibly moist brown sugar streusel Cranberry Coffee Cake.

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Servings: 12

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Ingredients 

• ▢ ½ cup butter softened
• ▢ 1 cup sugar
• ▢ 2 eggs
• ▢ 2 tablespoons fresh lemon juice about 1 lemon
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ½ cup sour cream
• ▢ 6 ounces fresh cranberries about 1 cup’s worth
• ▢ Topping Ingredients:
• ▢ ⅔ cup all-purpose flour
• ▢ ⅓ cup brown sugar
• ▢ ¼ cup melted butter

Instructions

• Preheat the oven to 350 degrees. Grease an 8" or 9" square pan with butter. Beat the butter and the sugar together until light and fluffy, about 3 minutes. Stir in the vanilla, lemon juice. Add the eggs, mixing just until combined.
• Combine the flour and baking powder in a bowl. Add half of the dry ingredients to the wet ingredients and stir to combine. Add the sour cream, mix again, and add the remaining dry ingredients. Mix just until combined. Gently stir in the cranberries and pour the batter into the prepared pan.
• Place the flour and sugar for the topping in a small bowl and add the melted butter. Stir with a fork to combine. Sprinkle the sugary crumbs over the batter in the pan.
• Bake for 42-46 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.

Notes

If cranberries are not in season, (or if you do not currently have them stashed in your freezer) this cake will work nicely with blueberries as well. Frozen cranberries may be stirred into the batter straight from the freezer.

Nutrition

Calories: 291kcal · Carbohydrates: 38g · Protein: 3g · Fat: 14g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.5g · Cholesterol: 63mg · Sodium: 107mg · Potassium: 84mg · Fiber: 1g · Sugar: 24g · Vitamin A: 463IU · Vitamin C: 3mg · Calcium: 34mg · Iron: 1mg

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