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+ servings
5 from 2 votes
Two slices of Cranberry Coffee Cake on a plate.
Cranberry Coffee Cake
Prep Time
15 mins
Cook Time
46 mins
Total Time
1 hr 6 mins
 

This Cranberry Coffee Cake has the perfect balance of tart and sweet, and is from Mary Younkin's, The Weeknight Dessert Cookbook. It's perfect for your Fall baking and will be a delicious addition to your holiday dessert and even breakfast table.

Course: Breakfast
Cuisine: American
Keyword: Coffee Cake, Cranberry Coffee Cake
Servings: 9 people
Calories: 387 kcal
Author: Lynne
Ingredients
For the Cake
  • 1/2 cup butter room temperature, plus more for the pan
  • 1 cup white sugar
  • 2 eggs
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup fresh cranberries
  • 1/2 cup sour cream
For the Topping
  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup melted butter
Instructions
  1. Preheat the oven to 350°F. Grease an 8-inch square pan with butter.

  2. To make the cake, combine the butter and white sugar in a large bowl. Beat with an electric mixer for approximately 3 minutes, or until light and fluffy. Add the eggs, lemon juice, and vanilla, and mix until just combined.

  3. In a medium bowl, combine 1 cup of the flour and the baking powder.

  4. Place the cranberries in a separate bowl and sprinkle with the remaining 1 tablespoon of flour, stirring gently to coat the berries. Add half of the dry ingredients to the wet ingredients and stir to combine. Add the sour cream, mix again, and add the remaining dry ingredients. Mix until just combined. Gently stir in the cranberries and pour the batter into the prepared pan.

  5. To make the topping, place the flour and sugar in the same bowl that was holding the berries and add the melted butter. Stir lightly with a fork to combine. Sprinkle the sugary crumbs over the batter in the pan.

  6. Bake for 42-46 minutes, or until a toothpick comes out clean or with moist crumbs. Let it cool completely before slicing.

Recipe Notes

Frozen cranberries can also be used with no need to thaw first. 

Nutrition Facts
Cranberry Coffee Cake
Amount Per Serving
Calories 387 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 84mg28%
Sodium 163mg7%
Potassium 99mg3%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 31g34%
Protein 4g8%
Vitamin A 612IU12%
Vitamin C 3mg4%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.