This easy cranberry coffee cake brings all the flavor with none of the fuss. Tart cranberries balance perfectly with a buttery, moist crumb. It’s your go-to dessert when you’re too lazy for pie but still want applause. The crumbly topping screams bakery-quality while being shockingly simple to make. Whether it’s a last-minute holiday bake or a random coffee craving, this cake never disappoints. Who needs complicated recipes when something this delightful comes together so effortlessly? Slice it up, grab your coffee, and get ready to feel like a kitchen genius.
Easy Cranberry Coffee Cake
A simple and moist cranberry coffee cake with tart berries and a buttery crumb topping that’s easy to prepare and delicious to enjoy.
Ingredients
For the Cake Base
- All-purpose flour: 1½ cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Granulated sugar: ¾ cup
- Butter: ½ cup softened
- Eggs: 2
- Vanilla extract: 1 teaspoon
- Sour cream: ½ cup
- Fresh cranberries: 1½ cups
For the Topping
- Brown sugar: ½ cup
- All-purpose flour: ¼ cup
- Butter: 3 tablespoons cold
- Ground cinnamon: ½ teaspoon
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C) and grease the baking pan.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar in a separate bowl until fluffy. Add eggs and vanilla, mixing well.
- Fold in sour cream and dry ingredients until just combined. Gently fold in cranberries.
Assemble and Add Topping
- Pour batter into the prepared pan and smooth the surface.
- Mix brown sugar, flour, and cinnamon for the topping. Cut in cold butter until the mixture resembles crumbs.
- Sprinkle the crumb topping evenly over the batter.
Bake
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals
- Vitamin C: 8%
- Calcium: 6%
- Iron: 5%
- Vitamin A: 7%
- Potassium: 4%
Additional Notes and Tips
- Replace sour cream with Greek yogurt for a tangier flavor.
- Frozen cranberries work just as well; no need to thaw.
- Store leftovers in an airtight container at room temperature for up to three days.
