Description

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!

Ingredients

Scale

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

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.

Prep Time: 15 minutes
Cook Time: 40-45 minutes