Description
A delightful fusion of sweet and tart, this cranberry coffee cake is the perfect centerpiece for your brunch table. With tender crumbs studded with fresh cranberries and a buttery streusel topping, each slice offers a warm embrace for your taste buds. Easy to make and visually stunning, this cake will become a beloved tradition in your home, ideal for holidays or any cozy gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 1 cup whole milk (or almond/oat milk)
- 1 cup fresh cranberries (or thawed frozen cranberries)
- 1 tsp cinnamon
- 1/2 cup brown sugar (for streusel topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Gradually mix in milk.
- Fold in dry ingredients until just combined; be careful not to overmix.
- Gently fold in cranberries, pour batter into prepared pan, and sprinkle brown sugar on top.
- Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg