Cranberry Coffee Cake
November 11, 2009 | Print | E-mail | Filed under cake, cranberry
There’s been far too much cooking going on here recently and not nearly enough baking, so I thought I’d remedy that today. The truth is that I haven’t been able to bake as much as I’d like to lately because I’ve been busy preparing for Thanksgiving. This is going to be my first year hosting (yay!), so I’ve been planning, working on my menu, and doing a bit of shopping here and there. But, don’t think I’ll be too busy to blog! Quite the contrary; I’m planning on preparing as much as I can ahead of time, so I’ll be doing Thanksgiving posts every day starting the weekend before Thanksgiving. So, if you need any help, ideas, or just want to check out what I’ll be serving up, come on by!
Now, on to the coffee cake. When I first noticed fresh cranberries out on the shelves a couple weeks ago, I immediately grabbed several bags of them. I froze them, but left one in the fridge because I decided that I had to bake something with them soon. This past weekend I had my chance, since we had some company over Saturday morning…so I decided to whip up this coffee cake for breakfast. And as crazy as it sounds, this coffee cake replaces the rhubarb one I made this summer as my new favorite. Seriously, try this as soon as possible. You won’t regret it (your hips might, but don’t listen to them)!
Cake (adapted from King Arthur Flour):
- 8 Tbsp butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh cranberries
Crumb topping:
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 1/2 cup melted butter
- 1 3/4 cups flour
Preheat the oven to 350 degrees and lightly grease a 9×13″ baking dish. For the crumb topping, whisk together the sugars, spices, salt and butter in a large bowl. Stir in the flour with a spatula. The mixture will be solid and dough-like (it’s almost the same as the one for the rhubarb coffee cake).
For the cake, cream the butter and sugar together in a large bowl until fluffy.
Add in the eggs one at a time, beating after each addition. Beat in the sour cream and vanilla.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add to the wet ingredients half at a time until combined.
Stir in those gorgeous cranberries.
Pour the batter into the pans and sprinkle the crumb topping over the batter.
Bake 50-60 minutes, or until a knife inserted in the center of the cake comes out clean.
Let cool 5-10 minutes before serving.
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November 11th, 2009 at 11:21 am
This would be wonderful to have for breakfast on Thanksgiving! I look forward to your Thanksgiving posts. I need some new ideas!
November 11th, 2009 at 11:43 am
YUM! That looks fantastic – love the pretty cranberries in there, and that crumb topping! To die for!
November 11th, 2009 at 12:18 pm
Found your blog through Fahrenheit 350. I’m salivating! I love the recipes, the pictures, the look of your blog. I will definitely throw it in my Google reader!
November 11th, 2009 at 1:47 pm
Id love to make this and take it to work!! its so pretty and sounds so yummy
November 11th, 2009 at 5:06 pm
I NEVER listen to my hips, LOL!
This looks fabulous…I think I would devour the whole pan! I love seeing cranberries in the stores now!
November 12th, 2009 at 12:25 am
What a great idea. Your recipe will go well with a nice cup of coffee. Thanks for the recipe.
November 12th, 2009 at 10:23 am
I want a piece for breakfast:)
November 12th, 2009 at 4:21 pm
I do love me some cranberried baked goods. My mom just visited and she brought some double-nut cranberry muffins. Oh my. Yummilicious. This coffee cake looks divine as well.
November 12th, 2009 at 6:51 pm
EVERY DAY starting the weekend before Thanksgiving? My my MY won’t YOU be a busy little bee! I look forward to your posts!!
November 12th, 2009 at 6:51 pm
P.S. — your cranberry coffee cake looks deeeee-LISH!
November 12th, 2009 at 10:48 pm
Amazing… I’ve been on a cranberry kick lately, and I think I will have to give this a try over the weekend. Good thing I’ve been stock-piling cranberries