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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup granulated sugar - 1/2 cup unsalted butter (softened) - 2 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 1/2 cups fresh cranberries (or frozen) - 1/2 cup chopped pecans (optional) - 1 teaspoon ground cinnamon (for topping) - 1 tablespoon packed brown sugar (for topping) These ingredients make the base of the cake rich and flavorful. The flour gives structure, while the sugar adds sweetness. Softened butter creates a moist texture. The eggs help bind the mix and give it lift. Sour cream makes the cake tender and adds a slight tang. Fresh cranberries are the star here. Their tartness balances the sweetness. If you use frozen ones, ensure they are thawed and drained. Pecans add a nice crunch, but they are optional. The cinnamon and brown sugar topping creates a sweet crust that adds warmth and depth. Gather these ingredients to create a delightful cranberry coffee cake. You will love how easy it is to mix and bake. Each bite will burst with flavor, making it a perfect treat for your holiday gatherings. {{ingredient_image_2}} - Set temperature to 350°F (175°C). - Prepare cake pan with grease and flour. First, you want to get your oven nice and warm. Preheating helps the cake rise evenly. Grease your cake pan with butter or spray. Then, dust it with flour to keep the cake from sticking. A 9-inch round or a 9x9-inch square pan works great. - Combine flour, baking powder, baking soda, and salt. Next, grab a mixing bowl. Add the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients well. This step ensures even distribution of the leavening agents. Set this mix aside for later. - Beat softened butter and sugar until light and fluffy. Now, take a large bowl. Add softened butter and granulated sugar. Use an electric mixer to beat them together. You want this mixture to look light and fluffy. This should take about 2 to 3 minutes. - Add eggs one at a time, then mix in vanilla extract. Next, add the eggs. Do this one at a time. Make sure to mix well after each egg. Then, stir in the vanilla extract. This will add a nice flavor to your cake. - Alternate adding dry mixture and sour cream. Now comes the fun part! Gradually mix in the dry ingredients with the wet ones. Add them in three parts, switching with the sour cream. Start and end with the flour mix. Mix until just combined. Be careful not to overmix, or the cake may be tough. - Gently incorporate cranberries and optional pecans. It’s time to add some color and crunch. Gently fold in your fresh cranberries. If you want, add chopped pecans for extra texture. This will make your cake burst with flavor. - Pour batter into greased pan; smooth top with spatula. Pour the batter into your prepared pan. Use a spatula to smooth the top. This helps the cake rise evenly and look nice when baked. - Mix cinnamon and brown sugar; sprinkle over batter. In a small bowl, mix ground cinnamon and brown sugar. This will create a sweet, spiced topping. Evenly sprinkle this mixture over the batter. It adds a lovely crust to your cake. - Bake for 35-40 minutes; perform toothpick test for doneness. Now, place your cake in the oven. Bake it for 35 to 40 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your cake is ready! - Allow cake to cool and transfer to wire rack. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack. Allow it to cool completely before slicing. Enjoy the amazing smell of your cranberry coffee cake! - Ensure ingredients are at room temperature for best texture. Cold butter or eggs can lead to a dense cake. Bring them out ahead of time. This simple step makes a big difference in how well the cake rises. - Pair with coffee for an ideal breakfast or brunch treat. The rich flavors of the cake mix perfectly with a warm cup. You can also serve it with tea for a nice afternoon snack. Your guests will love this combo! - Dust with powdered sugar and serve with fresh cranberries. This adds a festive touch to your presentation. You can also place whole cranberries on the plate for a pop of color. The visual appeal makes the cake even more tempting. Pro Tips Fresh vs. Frozen Cranberries: Using fresh cranberries will provide the best flavor and texture in your cake. If using frozen, ensure they are completely thawed and drained to avoid excess moisture in the batter. Preventing Overmixing: To maintain a tender crumb, mix the batter until just combined. Overmixing can lead to a dense cake, so be gentle when folding in the dry ingredients and cranberries. Testing for Doneness: To ensure your coffee cake is perfectly baked, use a toothpick inserted into the center. It should come out clean or with a few moist crumbs, indicating the cake is done without being overbaked. Cool Completely: Allow the cake to cool completely on a wire rack before slicing. This helps set the texture and makes for cleaner slices, enhancing the presentation of your delightful coffee cake. {{image_4}} You can swap all-purpose flour for almond flour. This makes the cake gluten-free. Almond flour has a slight nutty taste, which pairs well with cranberries. It also gives a nice texture. Just remember, almond flour absorbs more moisture. So, you might need to adjust the liquid in the recipe. Want a citrusy twist? Add orange zest to the batter. Just a teaspoon will brighten the flavors. It enhances the tartness of cranberries. Plus, it brings a fresh aroma that fills your kitchen. This small change can make your coffee cake feel special and festive. If you want a nut-free version, simply omit the pecans. This keeps the cake light and fluffy. If you like nuts, try adding walnuts instead. Walnuts give a different crunch and flavor. Both options work well, so choose what you like! Keep your cranberry coffee cake covered at room temperature. It stays fresh for up to three days. This way, you can enjoy a slice with your morning coffee or as a sweet treat throughout the day. If you want to keep it longer, refrigerate the cake. It lasts up to a week in the fridge. For even more time, freeze it for up to three months. Just wrap it tightly in plastic wrap and then foil. This keeps it safe from freezer burn. When you are ready to enjoy it again, let the cake come to room temperature. You can also warm it in the microwave for a few seconds. This brings back its soft texture and makes it even more delicious. You can use Greek yogurt or buttermilk as alternatives. Greek yogurt gives a nice creaminess. Buttermilk adds a slight tang that works well too. Both options will keep your cake moist and tasty. Yes, you can use frozen cranberries. Just make sure they are thawed and drained before adding them to the batter. This helps avoid extra moisture in your cake. Thawed cranberries will still burst with flavor when baked. To check if the cake is done, perform the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. This simple test ensures your cake is baked perfectly. Yes, you can make this coffee cake ahead of time. Bake it, then let it cool completely. Store it in an airtight container at room temperature or in the fridge. This way, it stays fresh and ready for your holiday guests. This cake recipe is simple and delicious. We started with easy-to-find ingredients like flour, butter, and cranberries. The step-by-step guide gives you clear directions to follow. Remember to mix your wet and dry ingredients carefully for the best texture. Feel free to customize it with nuts or flavors. You can store it short or long-term, so enjoy it fresh or saved for later. This cake pairs perfectly with coffee and makes a great treat for any occasion. Happy baking!

Cranberry Bliss Coffee Cake

A delightful coffee cake featuring fresh cranberries and a sweet, spiced topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1.5 cups fresh cranberries
  • 0.5 cup chopped pecans (optional)
  • 1 teaspoon ground cinnamon (for topping)
  • 1 tablespoon packed brown sugar (for topping)

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan or a 9x9-inch square pan by greasing it with butter or cooking spray and lightly dusting it with flour.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
  • In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
  • Gradually blend the dry ingredients into the wet mixture in three parts, alternating with the sour cream. Start and finish with the flour mixture, mixing until just combined.
  • Gently fold in the cranberries and chopped pecans, if using.
  • Pour the batter into the greased cake pan, smoothing the top with a spatula.
  • In a small bowl, mix the ground cinnamon and packed brown sugar together and sprinkle it evenly over the top of the batter.
  • Bake for 35-40 minutes, checking for doneness with a toothpick inserted into the center.
  • Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

After the cake has cooled, lightly dust the top with powdered sugar for an elegant finish. Serve with fresh cranberries alongside slices of the cake.
Keyword coffee cake, cranberry, dessert