Easy Cranberry Coffee Cake
A simple and moist cranberry coffee cake with tart berries and a buttery crumb topping that’s easy to prepare and delicious to enjoy.
Ingredients
For the Cake Base
- All-purpose flour: 1½ cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Granulated sugar: ¾ cup
- Butter: ½ cup softened
- Eggs: 2
- Vanilla extract: 1 teaspoon
- Sour cream: ½ cup
- Fresh cranberries: 1½ cups
For the Topping
- Brown sugar: ½ cup
- All-purpose flour: ¼ cup
- Butter: 3 tablespoons cold
- Ground cinnamon: ½ teaspoon
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C) and grease the baking pan.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar in a separate bowl until fluffy. Add eggs and vanilla, mixing well.
- Fold in sour cream and dry ingredients until just combined. Gently fold in cranberries.
Assemble and Add Topping
- Pour batter into the prepared pan and smooth the surface.
- Mix brown sugar, flour, and cinnamon for the topping. Cut in cold butter until the mixture resembles crumbs.
- Sprinkle the crumb topping evenly over the batter.
Bake
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals
- Vitamin C: 8%
- Calcium: 6%
- Iron: 5%
- Vitamin A: 7%
- Potassium: 4%
Additional Notes and Tips
- Replace sour cream with Greek yogurt for a tangier flavor.
- Frozen cranberries work just as well; no need to thaw.
- Store leftovers in an airtight container at room temperature for up to three days.