Description
A tender, buttery coffee cake studded with tart cranberries and topped with a crunchy cinnamon-sugar crumb. Perfect for breakfast, brunch, or any cozy morning when you need a slice of happiness with your coffee or tea.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
1 cup milk or Greek yogurt
1 tsp vanilla extract
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg (optional)
1 ½ cups fresh or thawed cranberries
Crumb Topping:
½ cup flour
½ cup brown sugar
¼ cup butter, cold and cubed
1 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan.
In a large bowl, cream together butter and sugars until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually fold dry ingredients into wet mixture, alternating with milk or yogurt until smooth.
Gently fold in cranberries.
For the crumb topping, combine flour, brown sugar, cinnamon, and cubed butter. Use fingers or a pastry cutter to make a crumbly texture.
Spread batter in prepared pan and sprinkle crumb topping evenly on top.
Bake 40–50 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
Use room-temperature ingredients for a tender crumb.
Toss cranberries in flour to prevent them from sinking.
Don’t overmix the batter; fold gently for fluffiness.
Let the cake cool slightly before slicing for clean cuts.
Pair with coffee, tea, or a warm latte for the ultimate breakfast experience.
Optional: Add a touch of orange or lemon zest to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes