Cranberry Coffee Cake

cake with cranberries on small white plates with gold forks

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4.80 from 10 votes

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

Servings:

Author: Mary Younkin

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.

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