Introduction
Kick your mornings up a notch with this irresistible Cranberry Coffee Cake! Bursting with tangy cranberries and topped with a glorious crumble, it’s the perfect treat to share with friends over coffee—or to keep all to yourself. You decide!
Detailed Ingredients with measures
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen cranberries
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and diced
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix the flour, baking powder, baking soda, and salt in a bowl—your dry dream team!
3. In another bowl, cream together butter and sugar until fluffy. Beat in egg and vanilla, then stir in sour cream until smooth.
4. Add the dry ingredients to the wet mixture, mixing just until combined. Fold in those juicy cranberries.
5. Spread batter in your prepared cake pan. Let’s get crumbly!
6. For the crumb topping, combine flour, sugar, and cinnamon. Cut in cold butter until crumbs form.
7. Sprinkle crumb topping generously over the cake batter.
8. Bake for 40-45 minutes. You’ll know it’s ready when a toothpick inserted comes out clean.
9. Cool on a wire rack. Serve it warm or cold, both are scrumptious!
Nutritional Information
Each comforting slice of Cranberry Coffee Cake offers approximately:
Calories: 290 kcal
Carbohydrates: 40g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Sugar: 20g
Fiber: 1g
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Step 2: Prepare the Dry Ingredients
In a bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
Step 3: Cream the Butter and Sugar
In another bowl, cream together 1/4 cup softened unsalted butter and 3/4 cup granulated sugar until the mixture is fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract, then stir in 1/2 cup sour cream until smooth.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture, mixing just until combined. Fold in 1 cup of fresh or frozen cranberries.
Step 5: Spread the Batter
Spread the batter evenly in your prepared cake pan.
Step 6: Make the Crumb Topping
For the crumb topping, combine 1/2 cup all-purpose flour, 1/3 cup granulated sugar, and 1/2 teaspoon ground cinnamon in a bowl. Cut in 1/4 cup cold and diced unsalted butter until crumbs form.
Step 7: Add the Crumb Topping
Sprinkle the crumb topping generously over the cake batter.
Step 8: Bake the Cake
Bake for 40-45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Allow the cake to cool on a wire rack. Serve it warm or cold; both options are scrumptious!
Notes
Serving Suggestions
This cake pairs wonderfully with a hot cup of coffee or tea, making it an ideal treat for brunch or snack time.
Storage Tips
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Customization
Feel free to experiment by adding other fruits such as blueberries or raspberries, or by adding nuts to the crumb topping for extra texture.
Cook Techniques
Measuring Flour
It’s essential to measure flour correctly for the perfect crumb texture. Spoon the flour into the measuring cup and level it off with a knife; don’t scoop straight from the bag.
Creaming Butter and Sugar
When creaming butter and sugar, beat them together until the mixture is light and fluffy. This introduces air into the batter, helping your cake to rise beautifully.
Folding in Ingredients
When folding in cranberries or any other delicate ingredients, use a spatula and a gentle motion to combine, ensuring you don’t deflate the batter.
Making Crumb Topping
For a crunchy crumb topping, use cold butter and cut it into the flour and sugar mixture until you achieve a texture similar to coarse crumbs.
Testing for Doneness
To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs but no wet batter.
FAQ
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well. There’s no need to thaw them; just fold them into the batter as is.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure your baking powder is gluten-free as well.
What can I substitute for sour cream?
You can use plain Greek yogurt or buttermilk as a substitute for sour cream in this recipe.
Can this coffee cake be made ahead of time?
Absolutely! You can prepare the batter and crumb topping, then assemble and bake it when you’re ready. It also freezes well if you want to make it in advance.
How should I store leftovers?
Store leftover cranberry coffee cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Conclusion
