Cranberry Pumpkin Coffee Cake
A moist cake with pumpkin puree, fresh cranberries, and warming spices.
Ingredients
For the Cake
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Salt: ½ teaspoon
- Granulated sugar: ¾ cup
- Pumpkin puree: 1 cup
- Egg: 1 large
- Milk: ½ cup
- Vegetable oil: ¼ cup
- Vanilla extract: 1 teaspoon
- Fresh cranberries: 1 cup
For the Streusel Topping
- Light brown sugar: ½ cup
- All-purpose flour: ½ cup
- Rolled oats: ¼ cup
- Butter: 2 tablespoons cold, cubed
Instructions
- Prepare the Cake
- Preheat oven to 350°F (175°C) and grease the baking pan.
- In one bowl, combine flour, baking powder, spices, and salt.
- In a separate bowl, mix sugar, pumpkin puree, egg, milk, oil, and vanilla.
- Gradually add dry ingredients into wet ones, mixing until just combined.
- Fold in cranberries gently to avoid squashing.
- Bake
- Spread the batter evenly in the pan and set aside.
- In a small bowl, combine streusel ingredients until crumbly; sprinkle over batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 20%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 8%
- Potassium: 5%
Additional Notes and Tips
- Use fresh cranberries for the best texture and flavor.
- If you don’t have rolled oats, use chopped nuts for the streusel instead.
- Store leftovers in an airtight container for up to three days, or freeze for later enjoyment.