cranberry crumb coffee cake

Cranberry Crumb Coffee CakeB21521F0-A930-419B-9058-49426A91C619


1/2 cup, 1 stick unsalted butter, room temperature

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups granulated sugar

1 tablespoon orange zest

1 tablespoon lemon zest

2 large eggs, room temperature

2 teaspoons vanilla extract

1 cup sour cream

4 heaping cups fresh cranberries, divided


1 1/2 cups flour

1 cup light brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup, 1 stick butter, melted

Prepare cake first:

Spray 9×13 baking pan with pan release.

In medium bowl, stir together flour, baking powder, salt and baking soda.

In mixing bowl at medium speed, beat sugar, butter, orange and lemon zests until light and fluffy.  Add eggs, one at a time, scrapping bowl as necessary.  Add vanilla.  Turn mixer speed to low and add half of the dry ingredients, then the sour cream, then the remaining dry ingredient mixture.  Lightly fold in 2 cups of the cranberries, whole.

Transfer batter to baking pan and spread into an even layer.  Cut remaining 2 cups of cranberries in half.  Top cake batter in baking pan with cut cranberries.

Prepare the crumble:

In medium bowl, mix together flour, brown sugar, cinnamon, nutmeg and salt.  Add butter and mix with fingers until mixture forms crumbs.

Sprinkle crumb mixture evenly over the top of the batter mixture.  Bake in 350 degree oven for approximately 50 minutes or until toothpick inserted into center of cake comes out clean.

enjoy xo