Cranberry Coffee Cake
When it comes to the holiday season, I love all of the associated flavors — pumpkin, cinnamon, cloves, apples — and the list goes on!
Ingredients:
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter , softened
- 1 cup sugar
- 1/2 cup light brown sugar , packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups frozen or fresh cranberries
- 6 tablespoons light brown sugar , packed
- 2/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 4 tablespoons unsalted butter ,
Direction
- Preheat the oven to 350°F. Spray an 11×7 baking dish with cooking spray, and set aside.
- In a medium-sized bowl, stir together the flour, baking powder, and salt, and set aside.
- Cream the butter with the granulated sugar and brown sugar for 3 minutes. Add the egg and vanilla, and mix to combine.
- Add ½ of the flour mixture and stir it in. Add half of the milk and stir it in. Repeat with the remaining flour and milk.
- Add the cranberries and mix until just combined. Spread into the prepared baking dish.
- In a medium-sized bowl, stir together the brown sugar, flour, cinnamon, and salt.
- Pour in the melted butter and stir with a fork to produce crumbs, mix until there are no dry patches left. Sprinkle evenly on top of the batter.
- Bake for 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool before serving, can be enjoyed warm or at room temperature.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.