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!
Servings: 6 medium slices
Calories: 426kcal
Ingredients
- ½ Cup Butter (unsalted, room temp)
- ½ Cup Granulated sugar
- 1 large Egg (room temp)
- 1 Cup All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- ½ Cup Buttermilk (room temp)
- 2 tablespoon Orange zest (from 2 medium-large oranges)
- ½ Cup Pecan halves
- 1 Cup Cranberries (Fresh/frozen, I used fresh)
For the Streusel Topping:
- 3 tablespoon Brown Sugar
- 3 tablespoon Granulated sugar
- ¾ teaspoon Cinnamon
- ⅛ teaspoon Salt
- ¼ cup Butter (unsalted, melted)
- ½ Cup + 1Tbsp (68 gms) All purpose flour
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 tablespoon 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