Cranberry Coffee Cake
A delightful coffee cake combining tart cranberries with a tender cake, perfect for breakfast or snacks.
Ingredients
For the Cake
- 2 cups all-purpose flour Provides structure
- 3 teaspoons baking powder Helps the cake rise
- ¾ teaspoon salt Enhances flavor
- ½ teaspoon sugar Balances the flavors
- 5 tablespoons cold butter Adds richness and moisture
- 1 large egg Binds ingredients together
- ½ cup milk Adds moisture
- 2 ½ cups fresh cranberries, halved Provides tartness
For the Crumble Topping
- ¼ cup all-purpose flour Adds texture
- ½ cup sugar Provides sweetness
- 3 tablespoons butter Adds richness
Instructions
Preparation
- Preheat your oven to 375˚F and grease your baking pan.
- In a mixing bowl, combine the flour, baking powder, salt, and sugar.
- Cut the cold butter into the dry ingredients using a pastry blender until it resembles coarse crumbs.
- In another bowl, whisk the egg and milk together until well combined.
- Pour the egg and milk mixture into the dry ingredients and stir gently until just combined.
- Spread the batter evenly into the greased baking dish.
- Sprinkle the halved cranberries over the batter and gently press them in.
- In a separate bowl, combine crumble topping ingredients: flour, sugar, and butter until crumbly.
- Evenly sprinkle the crumble topping over the cranberries.
- Bake in the preheated oven for 30-35 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
Serve warm for a cozy treat. Store leftovers covered at room temperature for up to 2 days or refrigerate.