Packed with juicy cranberries,
Cranberry Coffee Cake has a delectable streusel topping on top. This coffee
cake is simple to prepare for Christmas morning. It is a huge hit with everyone
and takes less time than our cinnamon rolls.
Cranberry Coffee Cake Recipe
Perfect for Thanksgiving or
Christmas morning, this sweet coffee cake has a hint of tart cranberries.
Cook time: 40 minutes
Total time: 55 minutes
Calories: 243
Servings: 16 squares
Ingredients to Make Cranberry Coffee Cake
For the cake:
- 9 ounces of all-purpose flour, or roughly 2 cups, plus extra for the dusting pan
- A single teaspoon of baking powder
- One-half teaspoon of baking soda
- 1/2 tsp ground nutmeg
- Eight tablespoons of unsalted butter, well melted at room temperature, plus extra for the pan, and ¼ teaspoon table salt
- One and One-third cup of sugar
- One teaspoon of vanilla extract
- Three large, room-temperature eggs
- One cup of low-fat plain yogurt
- Half a cup of freshly chopped cranberries
For the streusel:
- 1/4 cup of packed light brown sugar
- Two tablespoons of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- Cut two tablespoons of cold unsalted butter into four pieces.
- ¼ cup chopped walnuts
- 1/4 cup of freshly chopped cranberries
Prior to Starting: Drizzle some powdered sugar glaze over this delicious coffee cake to make it even more visually appealing. Combine a teaspoon of milk and 1/4 cup of powdered sugar; add more milk until the mixture is drizzling.
Instructions to Make Cranberry Coffee Cake
Make the cake:
- Preheat the oven to 325°F and place a rack in the center. Lightly coat a 9-inch square baking pan with flour and butter.
- Mix the flour, baking soda, baking powder, nutmeg, and salt in a medium-sized bowl.
- Beat the butter, sugar, and vanilla on medium speed with an electric mixer for approximately three minutes, or until thoroughly combined. One by one, add the eggs and mix until just combined after lowering the speed to medium-low. Fold the yogurt and flour mixture into the butter mixture in turn, starting with the flour mixture and finishing with the yogurt, using a wide rubber spatula. Finally, add the chopped cranberries to the flour mixture.
- Evenly distribute the batter after scraping it into the prepared pan. To get rid of any air bubbles, lightly tap the pan on the counter. Bake for forty minutes.
- In a medium bowl, mix together the flour, cinnamon, and brown sugar while the cake bakes. Using a fork, mix in the butter until the ingredients are well combined and small crumbs form. Add the cranberries and walnuts and stir.
- Sprinkle the streusel evenly on top of the cake after it has baked for 40 minutes. Bake for a further 10 to 15 minutes, or until a pick inserted in the center comes out clean.
- Allow the pan to cool on a wire rack until it reaches room temperature or warm. Before serving, cut into squares.
Nutritional Information
|
Serving |
1 square |
|
Calories |
243 CAL |
|
Carbohydrates |
35 g |
|
Protein |
5 g |
|
Fat |
10 g |
|
Saturated fat |
5 g |
|
Cholesterol |
59 MG |
|
Sodium |
94 MG |
|
Potassium |
72 MG |
|
Fiber |
1 g |
|
Sugar |
21 g |
|
Vitamin A |
284 IU |
|
Vitamin C |
1 MG |
|
Calcium |
42 MG |
|
Iron |
1 MG |
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