Delicious Cranberry Coffee Cake with Streusel Topping: Your Ultimate Holiday Breakfast Treat
There’s nothing quite like waking up to the aroma of freshly baked coffee cake, especially during the festive holiday season. This Cranberry Coffee Cake is an absolute showstopper, boasting a tender, moist crumb generously studded with plump, juicy cranberries and crowned with a delightful, buttery streusel topping. It’s an effortlessly elegant addition to your Christmas morning spread or any special brunch, often taking less time to prepare than more involved pastries like homemade cinnamon rolls, yet it never fails to impress. This recipe guarantees a crowd-pleaser that combines sweet indulgence with a perfectly tart berry burst.
Why This Cranberry Coffee Cake Recipe Will Be Your New Favorite
Imagine a breakfast or brunch item so good it could easily pass for dessert – that’s exactly what this Cranberry Coffee Cake offers. Its vibrant flavors and comforting texture evoke the same joy as our popular Cranberry Cream Cheese Pastries, making it ideal for holiday entertaining or simply a luxurious weekend treat. The balance between the sweet cake batter and the tangy cranberries is exquisite, creating a complex flavor profile that appeals to everyone. The streusel topping adds a crucial textural element, providing a satisfying crunch that complements the soft cake beneath. This recipe isn’t just about baking a cake; it’s about creating a memorable experience for your family and guests.
Essential Ingredients for Your Perfect Cranberry Coffee Cake
One of the beauties of this easy cranberry coffee cake recipe is that it relies on many staple ingredients you likely already have in your pantry and refrigerator. Using fresh, high-quality ingredients will elevate the flavor of your cake, ensuring a truly spectacular result. Let’s gather what you’ll need to create this delightful breakfast cake with its signature streusel topping.
For the Moist and Tender Cake Batter:
The foundation of this exquisite coffee cake is a perfectly balanced batter. Ensure your wet ingredients, especially butter and eggs, are at room temperature for the best emulsion and a smooth, consistent cake texture. Yogurt is a secret weapon here, adding incredible moisture without making the cake too dense.
- Dry Ingredients:
- All-purpose flour: The structural base of our cake.
- Baking powder & baking soda: Our leavening agents, ensuring a light and airy crumb.
- Ground nutmeg: Adds a warm, aromatic spice that beautifully complements the cranberries.
- Salt: Balances the sweetness and enhances all the other flavors.
- Wet Ingredients:
- Unsalted butter: Softened to room temperature for optimal creaming with sugar.
- Granulated sugar: Provides sweetness and helps create a tender crumb.
- Vanilla extract: A crucial flavor enhancer for any baked good.
- Eggs: Large, at room temperature, to bind the ingredients and add richness.
- Plain low-fat yogurt: Contributes moisture and a subtle tang, making the cake wonderfully soft.
- Mix-in:
- Fresh cranberries: The star of the show! Chopped to distribute their tart burst evenly throughout the cake.
For the Irresistible Streusel Topping:
The streusel is non-negotiable for a classic coffee cake. This particular streusel is buttery, lightly spiced, and includes both walnuts and extra cranberries for added flavor and texture, creating a truly delightful crunch on top.
- Light brown sugar: Adds a rich, caramel-like sweetness.
- All-purpose flour: Provides structure to the streusel crumbs.
- Ground cinnamon: A classic pairing with cranberries and a warm, inviting spice.
- Unsalted butter: Cold and cut into pieces, essential for forming crisp streusel crumbs.
- Walnuts: Chopped for a nutty crunch that pairs well with cranberries.
- Fresh cranberries: A small addition here boosts the cranberry flavor in every bite of the streusel.
Helpful Kitchen Tools You’ll Need:
Having the right tools makes baking a breeze. These items will help ensure your Cranberry Coffee Cake comes out perfectly every time:
- 9×9 inch baking pan: The ideal size for this recipe, ensuring even baking.
- Electric mixer: Essential for creaming butter and sugar, and incorporating eggs smoothly. A hand mixer or stand mixer works perfectly.
- Wide rubber spatula: For gently folding ingredients to maintain the cake’s tender texture.
- Wire cooling racks: Crucial for cooling the cake evenly and preventing it from getting soggy.
How to Bake the Perfect Cranberry Coffee Cake: A Step-by-Step Guide
Baking this Cranberry Coffee Cake is a straightforward process, but following these steps carefully will guarantee a delicious result. The key is to prepare your ingredients, mix the batter gently, and time the addition of the streusel just right.
Step 1: Prepare Your Oven and Baking Pan
Before you begin mixing, set yourself up for success. Position an oven rack in the middle of your oven, ensuring even heat distribution, and preheat your oven to 325°F (160°C). Then, lightly butter and flour a 9-inch-square baking pan. This prevents sticking and ensures your beautiful cake releases easily after baking. You can also line it with parchment paper for extra assurance.
Step 2: Mix the Dry and Wet Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt until they are thoroughly blended. This step ensures that the leavening agents and spices are evenly distributed, leading to a consistent rise and flavor in your cake.
- In a separate, larger bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and vanilla extract on medium speed for about 3 minutes. You want this mixture to become light, fluffy, and well blended. This process incorporates air, contributing to the cake’s light texture.
- Reduce the mixer speed to medium-low and add the large eggs one at a time, mixing just until each egg is incorporated before adding the next. Be careful not to overmix at this stage; just combine until smooth.
Step 3: Combine Batter Components and Bake
- Using a wide rubber spatula, alternately fold the dry flour mixture and the plain low-fat yogurt into the butter mixture. Begin and end with the flour mixture, folding gently until just combined. Overmixing can lead to a tough cake, so stop as soon as no streaks of flour remain.
- With the very last addition of flour, gently fold in the chopped fresh cranberries. This minimizes crushing the cranberries and ensures they are evenly distributed without sinking to the bottom.
- Scrape the prepared batter into your buttered and floured 9-inch-square baking pan and spread it evenly with your spatula. Gently tap the pan a few times on your counter to release any trapped air bubbles. Place the cake in the preheated oven and bake for an initial 40 minutes.
Step 4: Prepare and Add the Streusel Topping
- While the cake is undergoing its initial bake, prepare the streusel topping. In a medium bowl, combine the light brown sugar, all-purpose flour, and ground cinnamon. Whisk them together to ensure even distribution.
- Add the cold, cubed unsalted butter to the dry streusel ingredients. Using a fork or your fingertips, mix until the ingredients are well blended and form small, coarse crumbs. The cold butter is key to achieving that perfectly crumbly streusel texture.
- Stir in the chopped walnuts and the remaining chopped fresh cranberries into the streusel mixture.
- After the cake has baked for 40 minutes, carefully remove it from the oven. Evenly sprinkle the prepared streusel topping over the entire surface of the partially baked cake.
- Return the cake to the oven and continue baking for another 10 to 15 minutes, or until a wooden pick inserted into the center of the cake comes out clean. This indicates it’s fully cooked.
- Once baked, remove the pan from the oven and let it cool in the pan on a wire rack. Allow it to cool until it’s warm or reaches room temperature before cutting it into squares and serving. This resting period allows the cake to set and prevents it from crumbling.
Tips for the Best Cranberry Coffee Cake Every Time
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more smoothly, creating a more uniform batter and a lighter, fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, leading to a tough, dense cake.
- Fresh Cranberries are Key: While frozen cranberries can be used in a pinch (don’t thaw them first!), fresh cranberries offer the best texture and burst of tartness.
- Perfect Streusel: Use cold butter for the streusel and mix it just enough until crumbs form. This prevents the butter from melting too quickly and keeps the streusel distinct and crunchy.
- Test for Doneness: The wooden pick test is reliable. If it comes out clean, your cake is ready. A few moist crumbs clinging to the pick are okay, but wet batter means it needs more time.
- Optional Glaze: For an extra touch of sweetness and elegance, drizzle a simple powdered sugar glaze over the cooled cake. Mix 1/4 cup powdered sugar with a teaspoon of milk (or orange juice for extra flavor), adding more milk drop by drop until you reach a drizzling consistency.
Storage and Reheating Instructions
To enjoy your delicious cranberry coffee cake for longer, proper storage is key.
- At Room Temperature: Store any leftover coffee cake in an airtight container at room temperature for up to 2-3 days. The moisture from the cranberries and yogurt helps keep it fresh.
- In the Refrigerator: For longer storage, you can refrigerate the cake in an airtight container for up to 5 days.
- Freezing: This coffee cake freezes beautifully! Wrap individual slices or the entire cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Reheating: To reheat, warm individual slices in the microwave for 15-30 seconds, or in a preheated oven at 300°F (150°C) for about 5-10 minutes until warmed through. This brings back that freshly baked taste and texture.
Variations to Try
While this cranberry coffee cake is perfect as is, you can easily customize it to your liking:
- Different Berries: Substitute or combine cranberries with other berries like blueberries, raspberries, or chopped tart cherries for a different flavor profile.
- Nut Alternatives: If walnuts aren’t your favorite, try pecans, almonds, or even a mix of different nuts in the streusel. For a nut-free version, omit them entirely and add extra oats or just more streusel crumb.
- Citrus Zest: Add 1-2 teaspoons of orange or lemon zest to the cake batter to brighten the flavors and complement the cranberries beautifully.
- Spice It Up: Enhance the warm spices by adding a pinch of ground cardamom or allspice along with the nutmeg and cinnamon.
- Cream Cheese Swirl: For an extra layer of decadence, dollop a simple cream cheese mixture (softened cream cheese, a little sugar, and vanilla) onto the batter before baking for a delightful swirl.
Frequently Asked Questions (FAQs)
Can I use frozen cranberries for this recipe?
Yes, you can absolutely use frozen cranberries! There’s no need to thaw them beforehand. Just toss them directly into the batter from frozen. Keep in mind that they might release a bit more moisture, so the cake might take an extra minute or two to bake.
Can I make this Cranberry Coffee Cake ahead of time?
This coffee cake is excellent for making ahead! You can bake the entire cake a day in advance. Store it at room temperature in an airtight container. If you want it warm for serving, simply reheat slices gently in the microwave or oven.
What is the difference between coffee cake and regular cake?
Coffee cake is typically a moist, less sweet cake often served with coffee or tea for breakfast or brunch. It usually features a streusel or crumb topping, and sometimes a simple glaze, but rarely frosting. Regular cake, on the other hand, is generally sweeter, often has frosting, and is served as a dessert.
Can I use a different size baking pan?
While a 9×9-inch pan is recommended for the ideal height and baking time, you could use an 8×8-inch pan (it will be taller and may need a few extra minutes of baking) or a 9-inch round springform pan. For a larger 9×13-inch pan, you might need to increase the ingredient quantities by about 50% and reduce the baking time slightly, as the cake will be thinner. Always keep an eye on it and use the wooden pick test for doneness.
More Delicious Holiday Breakfast & Brunch Ideas
If you’re looking for more inspiration for festive mornings or leisurely brunches, these recipes are sure to be a hit:
- Blueberry Breakfast Cake
- Hearty Breakfast Casserole with Ham
- Quick and Easy Orange Rolls
- Classic Eggs Benedict
- Homemade Pumpkin Spice Donuts
- Decadent Cherry Cream Cheese Coffee Cake
Cranberry Coffee Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
For the cake:
- 9 ounces all-purpose flour about 2 cups, more for dusting pan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon table salt
- 8 tablespoons unsalted butter well softened at room temperature; more for the pan
- 1 ⅓ cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 1 cup plain low-fat yogurt
- ½ cup fresh cranberries chopped
For the streusel:
- ¼ cup light brown sugar packed
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter cold , cut into 4 pieces
- ¼ cup walnuts chopped
- ¼ cup fresh cranberries chopped
Things You’ll Need
-
9×9 baking pan
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Hand mixer
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Rubber spatula
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Wire cooling racks
Before You Begin
Instructions
Make the cake:
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Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan.
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In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended.
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With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour.
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Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.
Make the streusel:
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While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.
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After the cake has Baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes.
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Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Nov 13, 2008.