Description
A soft, buttery coffee cake bursting with tart fresh cranberries, topped with a warm cinnamon crumble and finished with a delicate sweet glaze. Perfect for brunch gatherings or a cozy afternoon treat.
Ingredients
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 cup whole milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups fresh cranberries
1/3 cup brown sugar
1/4 cup all-purpose flour (for crumble)
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold
1 cup confectioners’ sugar
2–3 tablespoons whole milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with baking spray.
- In a large bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating briefly after each addition. Mix in the milk, vegetable oil, and vanilla extract on low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
- Gently fold in the fresh cranberries.
- Pour the batter into the prepared baking dish and spread evenly.
- In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble evenly over the batter.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the cake cool slightly.
- Whisk together the confectioners’ sugar and 2 tablespoons of milk, adding more as needed to reach a smooth drizzling consistency. Drizzle over the warm cake, slice, and serve.
Notes
Swap half of the cranberries for blueberries for a sweeter flavor variation.
Add a pinch of nutmeg to the crumble or stir in orange zest for extra warmth and brightness.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze without glaze for up to 2 months; add glaze after thawing.
Reheat individual slices in the microwave for 15-20 seconds or in a 300°F oven for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
