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Cranberry Coffee Cake

This cranberry coffee cake combines a tender vanilla crumb, bright tart cranberries, and buttery streusel topping. It is cheerful, cozy, and exactly what a sleepy morning needed.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 302 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Measuring cups
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups cranberries fresh or frozen halved
  • 1 tbsp flour for berries

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, and salt together in a bowl.
  • Whisk sugar, melted butter, eggs, sour cream, milk, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should be thick and creamy.
  • Toss cranberries with flour, then fold in gently to prevent sinking.
  • Rub brown sugar, flour, cinnamon, and butter together until chunky crumbs form.
  • Spread batter in pan. Sprinkle streusel evenly across the top.
  • Bake 35 to 38 minutes until golden and center springs back lightly. Cool before slicing.

Notes

For softer texture, remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add orange zest, walnuts, or white chocolate for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Berry Cake, Bristle Cookie, Cranberry Coffee Cake, Ice Cream Cookie