Get ready to transform your ordinary morning into an extraordinary culinary experience with this irresistible Cranberry Cinnamon Coffee Cake! Imagine a warm, tender cake bursting with tart cranberries and swirls of rich cinnamon that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that looks like it came straight from a professional bakery – but can be whipped up in just under an hour!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 cups fresh or frozen cranberries
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, 1 teaspoon ground cinnamon, and salt. Ensure dry ingredients are well combined and free of lumps.
- In a separate bowl, cream the softened unsalted butter until smooth. Add milk and eggs, whisking until the mixture is fully integrated and slightly frothy.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Gently fold in 1 1/2 cups of cranberries into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- In a small bowl, mix brown sugar and remaining 1 tablespoon of ground cinnamon for the topping. Sprinkle the remaining 1/2 cup of cranberries over the batter, then evenly distribute the cinnamon-sugar mixture on top.
- Bake in the preheated oven for 35-40 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15-20 minutes. This allows the cake to set and makes cutting easier.
- Cut into 12 equal squares and serve warm. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake light and fluffy.
- Fresh vs. Frozen Cranberries: Both work great! If using frozen, don't thaw them to prevent color bleeding.
- Check for doneness early: Start checking the cake around 35 minutes to prevent over-baking.
- Cooling is crucial: Let the cake rest in the pan to help it set and make cutting easier.
- Storage tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving suggestion: A scoop of vanilla ice cream or whipped cream takes this cake to the next level!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
