CRANBERRY CRUMBLE COFFEE CAKE

Cranberry Crumble Coffee Cake is a delightful treat that combines the tartness of fresh cranberries with a sweet, buttery crumble topping, all nestled in a moist and tender cake. This coffee cake is perfect for the holiday season or any time you want a breakfast or dessert that’s a little extra special. The cranberries provide a burst of tangy flavor that perfectly balances the sweetness of the cake and the crunchy crumble topping. Enjoy a slice with your morning coffee, as an afternoon snack, or serve it at your next gathering for a crowd-pleasing dessert that’s both comforting and festive.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain Greek yogurt
• 1 1/2 cups fresh or frozen cranberries

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper.
2. Prepare the crumble topping: In a small bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix until just combined. Fold in the cranberries.
5. Assemble the cake: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the crumble topping evenly over the batter.
6. Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the crumble topping is golden brown.
7. Cool and serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Cranberry Crumble Coffee Cake is a deliciously moist and flavorful treat that’s perfect for enjoying with a hot cup of coffee or tea. Its balance of tart cranberries and sweet crumble topping makes it an irresistible choice for breakfast, brunch, or dessert.