Description
A moist coffee cake with a sweet-tart cranberry swirl and crumbly topping. Perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 egg
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen cranberries
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan.
- Mix flour, granulated sugar, butter, milk, egg, baking powder, and salt in a bowl until smooth.
- Spread half the batter into the prepared pan.
- Combine cranberries, brown sugar, and cinnamon in a bowl. Spoon over the batter.
- Top with remaining batter. Use a knife to swirl the cranberry mixture.
- Sprinkle walnuts on top if using.
- Bake for 35–40 minutes until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute cranberries with blueberries or raspberries if preferred.
- For a richer flavor, add 1 tsp vanilla extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American