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To make a delicious cranberry coffee cake, you need some key ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 ½ cups fresh cranberries (or frozen, but thawed) - ½ cup chopped pecans (optional) - 1 teaspoon cinnamon (for topping) - 1 tablespoon brown sugar (for topping) These ingredients come together to create a moist, flavorful cake that pairs perfectly with coffee. If you want to take your cake up a notch, consider these optional ingredients: - ½ cup chopped pecans for added crunch - A splash of orange juice or zest for a citrus twist - 1 teaspoon almond extract for a nutty flavor These options can add more depth to the cake and make it even more enjoyable. You can easily adjust this recipe to fit different dietary needs. Here are some substitutions: - Use whole wheat flour instead of all-purpose flour for more fiber. - Swap sour cream with Greek yogurt for a lighter option. - For a dairy-free version, use coconut oil instead of butter and almond milk in place of sour cream. These changes will help everyone enjoy this tasty treat! {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x9-inch square pan. This helps the cake not to stick. 2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this bowl aside for later. 3. In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Mix until it looks fluffy, about 2-3 minutes. 4. Next, add 2 large eggs, one at a time. Mix well after each egg. Then stir in 1 teaspoon of vanilla extract. 5. Gradually add the dry mix to the wet mix. Do this by alternating with 1 cup of sour cream. Start and end with the flour mix. Mix until just combined. Avoid overmixing. 6. Now gently fold in 1 ½ cups of fresh cranberries and ½ cup of chopped pecans if you want. 7. Pour the batter into your prepared cake pan. Use a spatula to smooth the top. 8. In a small bowl, mix together 1 teaspoon of cinnamon and 1 tablespoon of brown sugar. Sprinkle this mixture evenly over the batter. 9. Place the pan in the preheated oven. Bake for 35-40 minutes. You will know it’s done when a toothpick inserted in the center comes out clean. 10. Once baked, allow the cake to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. 11. For a lovely presentation, dust the top with powdered sugar after it cools. Serve it with fresh cranberries on the side. Enjoy it with your favorite cup of coffee for a delightful treat! To get a fluffy texture, you need to cream the butter and sugar well. Mix them together for about 2-3 minutes until light and fluffy. Be sure to add eggs one at a time. This helps incorporate air into the batter. When mixing the dry and wet ingredients, do it gently. Overmixing can make the cake dense, which we don’t want. When you add cranberries, fold them in gently. Use a spatula or a wooden spoon. This keeps the berries whole and prevents them from breaking apart. If you’re using frozen cranberries, make sure they are thawed and drained. Otherwise, they can add excess moisture and make your cake soggy. If your cake is too dense, it might be from overmixing. Stop mixing as soon as the ingredients combine. If your cake sinks in the middle, it could be underbaked or you may have opened the oven too soon. Always check the cake with a toothpick before taking it out. Lastly, if the top browns too quickly, cover it with foil for the last few minutes of baking. Pro Tips Use Fresh Cranberries: Fresh cranberries will give the best flavor and texture to your cake. If using frozen cranberries, ensure they are fully thawed and drained to avoid excess moisture. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so a few lumps are okay! Cool Completely: Allow the cake to cool completely before dusting with powdered sugar or serving. This helps maintain its texture and flavor. Customize Toppings: Feel free to experiment with other toppings like cream cheese frosting or a drizzle of caramel for an extra special touch! {{image_2}} You can make this cake healthier by using whole wheat flour. Whole wheat flour adds fiber and makes the cake more filling. You can also cut the sugar. Try using half the amount of granulated sugar. This change will still keep the cake tasty. If you want to reduce calories, swap sour cream for Greek yogurt. It adds a nice creaminess without extra fat. To boost flavor, add a teaspoon of orange zest. This adds a bright, fresh taste that pairs well with cranberries. You can also use almond extract instead of vanilla. Just a half teaspoon will give a lovely nutty flavor. Think about adding spices like ginger or nutmeg for warmth. These small tweaks can create a whole new cake experience. If you need a gluten-free option, use a gluten-free flour blend. Make sure it contains xanthan gum for texture. This will help the cake rise and stay moist. You can also add a bit of almond flour for extra flavor. Just replace a small part of the gluten-free flour with almond flour. This gives a nice nutty taste and keeps the cake light. To keep your cranberry coffee cake fresh, store it in an airtight container. Place a piece of wax paper or parchment paper between the cake and the lid. This helps prevent moisture loss and keeps the cake soft. You can store it at room temperature for up to three days. If you want to keep it longer, move it to the fridge. Just remember, cold air can dry it out. Wrap the cake well with plastic wrap to maintain its moistness. For long-term storage, freezing is a great option. Let the cake cool completely before freezing. Wrap it tightly in plastic wrap, then in aluminum foil. This double wrap helps protect against freezer burn. You can freeze the cake for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. This slow thaw keeps the texture nice. When it’s time to enjoy your leftover cranberry coffee cake, reheating is key. Preheat your oven to 350°F (175°C). Place the cake in the oven for about 10 to 15 minutes. This warms it gently and keeps it moist. You can also use the microwave for a quick option. Heat a slice for about 15–20 seconds. To keep it soft, place a damp paper towel over it while microwaving. This adds moisture back into the cake. Yes, you can use frozen cranberries. Just make sure to thaw them first. Thawing helps them mix well into the batter. If you add them frozen, the cake may bake unevenly. Frozen cranberries can also be a great option in winter months when fresh ones are hard to find. To check if your cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. You can also gently press the top; it should spring back. When the edges pull away from the pan, it’s a good sign too. Baking takes about 35 to 40 minutes, so keep an eye on it. Cranberry coffee cake pairs well with coffee or tea. You can also serve it with whipped cream or a scoop of vanilla ice cream. Fresh cranberries on the side add a nice touch. For a fun twist, try adding a drizzle of caramel sauce. Enjoy it for breakfast or as a snack! This blog post covered how to make a delicious cranberry coffee cake. We explored key ingredients, tips for perfect texture, and baking steps. Don’t forget variations for health needs or flavor boosts. Proper storage keeps your cake fresh for longer. Remember, you can enjoy frozen cranberries and pair this treat with your favorite beverages. Armed with these tips, you can bake a great cake that everyone will love. Enjoy your baking journey!

Cranberry Bliss Coffee Cake

A delightful coffee cake featuring fresh cranberries and a hint of cinnamon, perfect for pairing with your favorite cup of coffee.
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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1.5 cups fresh cranberries (or frozen, but thawed)
  • 0.5 cup chopped pecans (optional)
  • 1 teaspoon cinnamon (for topping)
  • 1 tablespoon brown sugar (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x9-inch square pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the softened butter and granulated sugar until fluffy, about 2-3 minutes.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined; do not overmix.
  • Gently fold in the fresh cranberries and chopped pecans if using.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • In a small bowl, mix together the cinnamon and brown sugar for the topping. Sprinkle evenly over the batter.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Once cooled, dust the top with powdered sugar and serve with fresh cranberries on the side for a festive touch.
Keyword coffee cake, cranberry, dessert