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Home » Breakfasts » Cranberry coffee cake

Cranberry coffee cake

November 21, 2019 By GreedyEats Leave a Comment

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Soft and buttery Cranberry Coffee Cake with fresh cranberries. This coffee crumb cake is a perfect balance of tart, sweet and a slight crunch from pecans!

Try my High rising Pumpkin Muffins next!

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My Holiday Breakfast recipes most certainly include crannies, pecans and a ton of cinnamon streusel topping. And if I can manage to get them all in one treat, heck I am the luckiest girl on planet!

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And super easy to make too! Lets see what we will need!

Cranberry Coffee Cake ingredients:

Buttermilk coffee cake recipe with pecans and cranberries
Fresh cranberry cake recipe with cinnamon crumb topping.

  1. Butter: Always use room temp butter for this recipe. It will help in making a soft and perfectly risen cake.
  2. Sugar: To sweeten the cake
  3. Egg: For binding and lifting the cake. Remember to take the egg out at least 30 minutes before you plan to make your batter. Or place egg in warm water for 5 minutes to speed up this process! 😉
  4. Flour: I have used all purpose flour, if you desire you may replace half of apf with white whole wheat flour.
  5. Leaveners: We will need both baking powder ans baking soda in this buttermilk coffee cake recipe.
  6. Vanilla and salt: Vanilla for flavoring the cake and salt is used in the batter to balance sweetness and enhance flavor profile of the cake.
  7. Buttermilk: Both homemade or store bought are fine for this cake.
  8. Orange zest: You will require zest of 2 oranges.
  9. Fresh cranberries and pecans: Use pecan halves and whole cranberries for your cake to look like the pictures.
Best cinnamon crumb topping recipe on Greedyeats.com

For the Cinnamon Crumb Topping: We need more butter, flour brown sugar, cinnamon and a little salt

How to make Cinnamon Coffee Cake:

  • We will begin by creaming butter and sugar till pale and fluffy
  • Next goes in egg, zest and vanilla.
  • Then sift in all our dry ingredients along with nuts and fresh whole cranberries
  • And pour buttermilk in. Fold everything to form the batter.
  • Prepare the crumb topping by mixing all the topping ingredients into melted butter, pour over cake batter and bake!
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Make this Cranberry Coffee Cake as your Thanksgiving Breakfast and you'll end up baking it as your Christmas Cake too!

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Cranberry Coffee Cake

Soft and buttery Cranberry Coffee Cake with fresh cranberries. This coffee crumb cake is a perfect balance of tart, sweet and a slight crunch from pecans!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: buttermilk coffee cake, Cranberry coffee cake recipe, Cranberry orange coffee cake Buttermilk coffee cake
Servings: 6 medium slices
Author: Neha

Ingredients

  • 1/2 Cup Butter (unsalted, room temp)
  • 1/2 Cup Granulated sugar
  • 1 Egg (room temp)
  • 1 Cup All purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/2 Cup Buttermilk (room temp)
  • 2 Tbsp Orange zest (from 2 medium-large oranges)
  • 1/2 Cup Pecan halves
  • 1 Cup Cranberries (Fresh/frozen, I used fresh)

For the Streusel Topping:

  • 3 Tbsp Brown Sugar
  • 3 Tbsp Granulated sugar
  • 3/4 tsp Cinnamon
  • 1/8 tsp Salt
  • 1/4 cup Butter (unsalted, melted)
  • 1/2 Cup + 1Tbsp (68 gms) All purpose flour
US Customary - Metric

Instructions

To make Cinnamon Streusel Topping:

  • Mix all the topping ingredients in a small bowl and add melted butter to it. Mix with a fork till pea sized crumbs form. Set it aside.

To make Cranberry Cake:

  • Preheat oven to 350 deg F and line a 6 inch or 8 inch baking pan with parchment or alternatively you may grease it with butter and flour then. Set it aside too.
  • Now in a medium bowl, using hand held or stand mixer, cream butter and sugar until very creamy and fluffy. About 2-3 minutes.
  • Next add in egg, orange zest and vanilla. Mix in only till egg disappears into the batter.
  • Fold sifted dry ingredients (flour, baking powder, baking soda and salt) in the batter, alternating with buttermilk.
  • Also fold in cranberries and nuts. Save a few to top of streusel (optional).
  • Pour in the prepared pan and top with the crumb topping. Top with remaining pecans and cranberries.
  • Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Allow to cool for 20-25 minutes before slicing and serving.

Notes

I like a lot of orange flavor in my cranberry cake, if you aren't a fan of orange use up to a Tbsp of zest.
Storing and freezing instructions:
  • Coffee cake can be stored at room temp. for 2 days, covered tightly.
  • Leftovers can be stored in the fridge for up to 5 days.
  • You can also freeze this cake in an airtight container for 2 months. Thaw on counter top or overnight in the refrigerator. Reheat individual slices to your liking in microwave/oven before enjoying.

Nutrition

Serving: 1Slice | Calories: 426kcal | Carbohydrates: 49g | Protein: 4g | Fat: 25g | Sodium: 474mg | Sugar: 30g
Tried this recipe?Mention @Greedyeatsblog or tag #greedyeatsblog!
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Filed Under: Breakfasts, Cakes, Christmas Desserts, Easy Desserts, Fall, Halloween and Thanksgiving Desserts Tagged With: Buttermilk, Cranberries

©GREEDY EATS. The content and images on greedyeats are copyright protected. Please do not use/republish my images, content or recipes without my prior permission. When sharing, you can always link back to this post for recipe.

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com My aim is to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes gives you confidence to bake and cook from scratch! More about Neha…

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