I feel like I’ve been haunted by the three bags of fresh cranberries I bought about a month ago.
You’d think I’ve baked enough cranberry filled goodies to make these cranberries a thing of the past. Nope. Between the Banana Cranberry Bread, the All Purpose Cranberry Apple Cake and the Cranberry Sauce, how did I still have a lone back of cranberries dancing around in my fridge?
I’m happy to say, that with this deliciously moist and golden Cranberry Coffee Cake, my days of withering cranberries in the fridge are over. But… um… I kinda miss them. I’m thinking numerous Prosecco and Cranberry Cocktails are in my future, which means… more fresh cranberries! I hope you’re not sick of cranberry recipes yet. It ain’t over, this baker would really like a cocktail.
The thing about this coffee cake. The thing that makes it over the top, crazy delicious is the crunchy streusel topping. And I’ve got tricks. I take a few handfuls of the streusel topping and swirl it into the coffee cake batter. Yea! Awesome! Delicious! I take the rest of the topping, which is seriously ample and layer it on top before baking. The coffee cake bakes up a delicious golden color, the streusel topping is perfectly crunchy, and the cranberries add the perfect bright tartness. For reals.
Cranberry Coffee Cake
bake in a 9 x 13-inch pan
Cake:
4 cups all purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
2 sticks unsalted butter, softened
2 cups granulated sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon almond extract
1 cup sour cream mixed with 2 Tablespoons of milk
4 cups fresh cranberries, roughly chopped
Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats
Put a rack in middle oven and preheat oven to 350 degrees F. Butter and flour a 9×13-inch pan and set aside.
Sift together flour, baking powder and salt into a bowl. Combine butter and sugars in a large mixing bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs one at a time, beating well after each addition, then beat in almond extract. Reduce speed to low and add flour mixture and sour cream mixture in alternate batches, beginning and ending with the flour mixture, and mixing until just incorporated. Fold in cranberries. Spoon batter into baking dish and spread evenly.
For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take two full handful of the topping and spread it over the cake batter. Use a knife to swirl the topping into the batter. Spread the rest of the topping evenly over the cranberry cake batter.
Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Cool in pan on a rack for 15 minutes. Serve in big warm slices with a cup of creamy coffee.
kimberleyblue
Ahhh, coffee cakes – my true love. This sounds great, as I usually use cranberries for muffins. Definitely going to give this a try!
Shaw Girl
Totally making this this weekend too! You’re stamped all over my weekend!
Christine
Joy…
You are an enabler of the best sort!!! xoxo
Also? The Banana Cranberry muffins turned out fabulously!! Thanks!! :)
~Christine
Erin
This looks like the ultimate coffee cake! I can’t wait to try it, especially the topping!
Shannalee
I haven’t gotten a chance to pop into your site proper lately (have just been reading from RSS feeds), but I have to say: I love the new template/design. It’s perfectly bakery.
Rachael
I will be making this….it looks absolutely heavenly. I am a big fan of cranberries and always look for different ways to use them.
Thanks for the recipe :-)
Jill in Atlanta
oooh. Could I possibly deviate from tradition and serve this Christmas morning? It is so much like Grandma’s but the idea of having cranberries in it is irresistible! I will have to mull this over.
Aimee
Can I just eat the streusel with a spoon? Looks amazing Joy, I’ve been on the hunt for a perfect coffee cake. Martha’s are all so greasy and in the mornings I prefer my grease with my bacon, thanks.
Michelle
Thanks for the clarification and the great recipe. I know what’s for breakfast tomorrow!
joythebaker
Michelle- thanks for catching my mistake. I meant 2 Tablespoons of milk!
Lizette
This looks so good. I have to try this recipe. I have you on my g-reader and I look forward to your baking/cooking everytime I see you posted something. Thanks.
Michelle
Just to clarify please: the sour cream. Is that 1 cup sour cream mixed with 2 Tablespoons of additional sour cream or 2 Tablespoons of something else?
Thanks.
food librarian
This looks sooooo yummy! I have a bag of crans in the freezer and I know how I’m going to use them!!!
Cakespy
That’s an absolutely tantalizing crumb!