Description
A warm and moist cranberry coffee cake, featuring tart cranberries and a buttery crumb, perfect for any gathering.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour (for crumble)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter (for crumble, cold)
- 1 cup confectioners sugar (for glaze)
- 2–3 tablespoons whole milk (for glaze)
Instructions
- Preheat your oven to 350°F and spray a 9×13 inch baking dish with baking spray.
- In a large bowl, whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, then mix in milk, vegetable oil, and vanilla extract until blended.
- Gradually incorporate the dry ingredient mixture; stir gently until combined.
- Fold in fresh cranberries carefully.
- Pour batter into the prepared pan.
- For the crumble, mix brown sugar, flour, and cinnamon; add cold butter and mix until crumbly.
- Sprinkle crumble over batter evenly.
- Bake for 50-55 minutes, until a toothpick comes out clean.
- Cool slightly, prepare glaze by mixing confectioners sugar and milk until drizzling consistency.
- Drizzle over the warm cake, slice, and serve.
Notes
For a healthier version, consider using a sugar substitute or dairy-free alternatives.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg