Cranberry Coffee Cake

Cranberry Coffee Cake

Course: Breakfast


Streusel Topping:

  • 4 T. butter
  • 2/3 c. flour
  • 1/3 c. chopped pecans
  • 1/3 c. chopped dried cranberries
  • 1/4 c. sugar


  • 1 c. fresn cranberries
  • 2 1/4 c. sugar
  • 2 c. flour
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 4 eggs plus 1 egg yolk
  • 3 sticks butter softened


  • Set the butter out to soften. Preheat the oven to 350 degrees. Coat a 9” square baking pan with nonstick spray. Line with parchment paper so it hangs over all 4 edges; spray again.
  • Melt the 4 T. butter; stir in the 2/3 c. flour, pecans, dried cranberries, and 1/4 c. sugar. Set the streusel aside.


  • Pulse the fresh cranberries and 3/4 c. sugar in a food processor; set aside.
  • Whisk together the 2 c. flour, salt, cinnamon and baking powder in a bowl; set aside.
  • Whisk together the eggs and egg yolk; set aside.
  • Using an electric mixer, cream the 3 sticks softened butter and the remaining 1 1/2 c. sugar in a large bowl. Add the flour mixture and egg mixture alternately to the butter mixture, beating well after each addition.
  • Transfer half of the batter to the prepared pan; top with cranberry mixture and remaining batter. Use a knife to swirl the batter and cranberries; top the cake with the streusel.
  • Bake the cake at 350 degrees for 55 minutes; cool on a rack for 20 minutes before serving.

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