Cranberry Coffee Cake

cranberry coffee cake - trustinkim

This coffee cake is a classic that everyone seems to appreciate eating, and one of the recipes I make more than any other. It makes a large cake or two smaller ones, so it’s great to make when baking for a crowd. I like to bring it to the staffroom for goodie day, or to a picnic. 

The sweetness of the nutty topping is a nice balance for the tartness of the cranberries, and the cake is moist and delicious. It is still great a few days after baking, but of course is the very best the day it’s made . . . especially when it’s still a little warm. 

Store in an airtight counter for a few days. Serve at room temperature.

What you need for the cake:

  • 1/2 cup butter, room temperature
  • 1 & 1/2 cups brown sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain yogurt (not non-fat)
  • 1 & 1/2 cups cranberries, frozen or fresh

What you need for the topping:

  • 1/2 cup chopped walnuts (pecans are good for this too)
  • 1/2 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom

What you do:

  1. Preheat the oven to 350F, then spray or butter and flour a 9 x 13 inch pan (or two round or square 9-inch pans – springform would be great).
  2. To make the topping, melt the butter, then stir in the rest of the ingredients. Set this aside.
  3. Cream the butter along with the brown sugar, then blend in the egg.
  4. Sift together the flour, baking soda and salt.
  5. Mix one-third of the flour mixture into the batter with a wooden spoon. Add half the yogurt and mix it until just it is incorporated. Mix in one-third more of the flour, then the rest of the yogurt, finishing with the rest of the flour.  Mix until just combined.
  6. Gently fold in the cranberries, then pour into the baking pan. It is quite a thick batter, so you’ll have to smooth it a bit. Don’t worry too much about getting into all the corners, as it will fill in as it bakes.
  7. Sprinkle on the nut-sugar topping.
  8. Bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.

Cranberry Coffee Cake with Walnut Crumble

This is one of my all-time favourite cakes.  It is easy to make, and people love it.  The tartness of the cranberries balances out the sweetness of the walnut topping.  I sometimes make it in a big 9×11 pan, but often in two round or square pans so I can freeze one or give it to someone.  I also make this as a rhubarb cake, but only in the summer when I’ve got rhubarb coming up in my garden.  I often make this to bring to someone’s house when I don’t know what else to bring, because so far everyone who has tried it has loved it.  You can’t go wrong!

What you need:

1/2 cup butter

1 & 1/2 cups brown sugar

1 egg

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup plain yogurt (not no-fat)

1 & 1/2 cups cranberries, frozen or fresh

For the topping:

1/2 cup chopped walnuts

1/2 cup white sugar

2 tablespoons butter

1 teaspoon cinnamon

1/2 teaspoon cardamom

What you do:

1.  Preheat oven to 350 F.

2.  Cream butter and brown sugar, then blend in egg.

3.  Sift together flour, baking soda and salt.

4.  Mix one-third of the flour mixture into the butter mixture with a wooden spoon.

5.  Add half the yogurt and mix until just incorporated.

6.  Mix in one-third more of the flour, then the rest of the yogurt, then the rest of the flour.  Mix until just combined or it will make a tough cake!

7.  Add cranberries, then pour into a buttered 9 x 13 inch pan (or two round or square 9-inch pans), smoothing the top a little.

8.  To make the topping, melt the butter, then stir in the rest of the ingredients.  Spread if over top of the batter.

9.  Bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.