The Best Cranberry Coffee Cake
Today, I’m sharing a delightful treat that’s bound to become a staple in your kitchen – my Cranberry Coffee Cake. It’s perfect for those cozy afternoons or when you’re craving something sweet with your coffee. The tanginess of cranberries combined with the sweetness of the cake creates a heavenly match. And guess what? It’s perfect for the holidays too, and pretty easy to make!
All-Purpose Flour: Basic all-purpose flour is all you need for this cake, you can substitute it with a gluten-free all-purpose flour blend. Baking Soda: It helps the cake rise and become fluffy. In a pinch, you can use baking powder instead, but the texture might be slightly different. Salt: A little salt enhances all the other flavors in the cake. Unsalted Butter: It adds richness and moisture. For a dairy-free option, try using margarine or a plant-based butter substitute. Sugar: It sweetens the cake. You can reduce the amount if you prefer a less sweet cake or substitute it with coconut sugar for a different flavor profile. Eggs: Eggs bind the ingredients together and help the cake rise. Lemon Zest: This adds a fresh, zesty flavor. Orange zest or a bit of lemon extract can work as alternatives. Vanilla Extract: It provides a warm, aromatic flavor. If you don’t have it, you can leave it out or use almond extract for a different twist. Greek Yogurt: This makes the cake moist and adds a slight tang. Sour cream is a great substitute, or you can use a plant-based yogurt for a dairy-free version. Cranberries: They offer a tart contrast to the sweet cake. You can use frozen or fresh cranberries, or even substitute with other berries like blueberries or raspberries.
Icing Sugar: It creates a sweet, smooth glaze. You can use a simple sugar glaze or even a cream cheese frosting as an alternative. Lemon Juice: Adds brightness to the glaze. Orange juice or even a bit of milk can be used if you don’t have lemon juice. Vanilla Extract: This will enhance the flavor of the glaze.
Making the Cranberry Coffee Cake is quite straightforward. Start by preheating your oven to 350℉ (180℃) and preparing your bundt pan with a bit of grease and flour. In a bowl, whisk together your dry ingredients: flour, baking soda, and salt. In a separate mixing bowl, cream together softened butter and sugar until light and fluffy, then beat in the eggs one at a time, adding in the lemon zest and vanilla extract for flavor. Alternately mix in your dry ingredients and Greek yogurt into the creamed mixture until just combined, ensuring not to overmix. Toss your cranberries in a bit of flour (this prevents them from sinking to the bottom of the cake) and gently fold them into the batter. Pour the batter into your prepared pan and bake until a toothpick inserted comes out clean. Let the cake cool slightly before turning it out onto a rack. Finally, mix up your glaze of icing sugar and lemon juice, drizzle it over the cooled cake, and voilà! Your Cranberry Coffee Cake is ready to be enjoyed.
Storage
After the cake has completely cooled, you can store it at room temperature for up to 2 days. Just make sure it’s covered with plastic wrap or aluminum foil to maintain its moisture. If you need to store it for a longer period, wrap the cake in plastic wrap and then foil, and place it in the refrigerator for up to 5 days. The cake is also freezer friendly. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw the cake overnight at room temperature. However, it’s best to add the glaze after thawing if you choose to freeze the cake, as this will ensure the glaze remains fresh and tasty.
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