Cranberry Coffee Cake
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This Cranberry Coffee Cake is like a warm hug on a chilly day! It’s packed with juicy cranberries and has a sweet, lemony glaze that makes every bite simply delightful.
The Best Cranberry Coffee Cake
Today, I’m sharing a delightful treat that’s bound to become a staple in your kitchen – my Cranberry Coffee Cake. It’s perfect for those cozy afternoons or when you’re craving something sweet with your coffee. The tanginess of cranberries combined with the sweetness of the cake creates a heavenly match. And guess what? It’s perfect for the holidays too, and pretty easy to make!
Why You’ll Love This Cranberry Coffee Cake
- Perfect Balance of Flavors: This Cranberry Coffee Cake strikes a delightful balance between the tartness of the cranberries and the sweetness of the cake and glaze. It’s both refreshing and satisfying.
- Easy to Make: The recipe is straightforward and doesn’t require any complicated techniques. Its simplicity means you can whip up this delicious cake without too much fuss, perfect for busy days or when you need a quick dessert solution.
- Versatile for Various Occasions: Whether it’s a cozy family gathering, a casual brunch, or just a special treat to enjoy with your afternoon coffee, this cake fits perfectly.
- All-Purpose Flour: Basic all-purpose flour is all you need for this cake, you can substitute it with a gluten-free all-purpose flour blend.
- Baking Soda: It helps the cake rise and become fluffy. In a pinch, you can use baking powder instead, but the texture might be slightly different.
- Salt: A little salt enhances all the other flavors in the cake.
- Unsalted Butter: It adds richness and moisture. For a dairy-free option, try using margarine or a plant-based butter substitute.
- Sugar: It sweetens the cake. You can reduce the amount if you prefer a less sweet cake or substitute it with coconut sugar for a different flavor profile.
- Eggs: Eggs bind the ingredients together and help the cake rise.
- Lemon Zest: This adds a fresh, zesty flavor. Orange zest or a bit of lemon extract can work as alternatives.
- Vanilla Extract: It provides a warm, aromatic flavor. If you don’t have it, you can leave it out or use almond extract for a different twist.
- Greek Yogurt: This makes the cake moist and adds a slight tang. Sour cream is a great substitute, or you can use a plant-based yogurt for a dairy-free version.
- Cranberries: They offer a tart contrast to the sweet cake. You can use frozen or fresh cranberries, or even substitute with other berries like blueberries or raspberries.
- Icing Sugar: It creates a sweet, smooth glaze. You can use a simple sugar glaze or even a cream cheese frosting as an alternative.
- Lemon Juice: Adds brightness to the glaze. Orange juice or even a bit of milk can be used if you don’t have lemon juice.
- Vanilla Extract: This will enhance the flavor of the glaze.
Making the Cranberry Coffee Cake is quite straightforward. Start by preheating your oven to 350℉ (180℃) and preparing your bundt pan with a bit of grease and flour.
In a bowl, whisk together your dry ingredients: flour, baking soda, and salt. In a separate mixing bowl, cream together softened butter and sugar until light and fluffy, then beat in the eggs one at a time, adding in the lemon zest and vanilla extract for flavor.
Alternately mix in your dry ingredients and Greek yogurt into the creamed mixture until just combined, ensuring not to overmix.
Toss your cranberries in a bit of flour (this prevents them from sinking to the bottom of the cake) and gently fold them into the batter.
Pour the batter into your prepared pan and bake until a toothpick inserted comes out clean. Let the cake cool slightly before turning it out onto a rack.
Finally, mix up your glaze of icing sugar and lemon juice, drizzle it over the cooled cake, and voilà! Your Cranberry Coffee Cake is ready to be enjoyed.
Frequently Asked Questions
Is there a dairy-free alternative for Greek yogurt in the recipe?
Yes, for a dairy-free version, you can substitute the Greek yogurt with a plant-based yogurt. Make sure it’s unsweetened and thick to mimic the consistency of Greek yogurt.
Can I make this cake gluten-free?
To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Check the package to ensure it’s a 1:1 substitution.
What can I use instead of a bundt pan?
If you don’t have a bundt pan, you can use a regular round cake pan or a loaf pan. Just be mindful that the baking time might vary slightly, so keep an eye on your cake and test for doneness with a toothpick.
My cake is browning too quickly in the oven. What should I do?
If the cake is browning too fast, loosely cover the top with aluminum foil. This will prevent the surface from burning while the inside continues to bake.
How do I know when the cake is fully baked?
The best way to check is to insert a toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Expert Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and Greek yogurt are at room temperature before starting. This helps them blend more easily, resulting in a smoother batter and a more evenly baked cake.
- Gentle Folding of Cranberries: When adding cranberries to the batter, gently fold them in to avoid crushing them.
- Proper Pan Preparation: Thoroughly grease and flour your bundt pan, paying special attention to the crevices. This prevents sticking and helps in achieving a clean release of the cake after baking.
- Monitor Baking Time Closely: Oven temperatures can vary, so start checking the cake a few minutes before the recommended baking time. Overbaking can dry out the cake, so it’s crucial to check for doneness using a toothpick.
- Let the Cake Cool: Allow the cake to cool in the bundt pan for about 10 minutes before inverting it onto a cooling rack. This slight cooling period helps the cake set and reduces the risk of it breaking apart during removal.
Storage
After the cake has completely cooled, you can store it at room temperature for up to 2 days. Just make sure it’s covered with plastic wrap or aluminum foil to maintain its moisture. If you need to store it for a longer period, wrap the cake in plastic wrap and then foil, and place it in the refrigerator for up to 5 days.
The cake is also freezer friendly. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw the cake overnight at room temperature. However, it’s best to add the glaze after thawing if you choose to freeze the cake, as this will ensure the glaze remains fresh and tasty.
Discover More Delicious Cakes
- Banana Chocolate Chip Coffee Cake
- Chocolate Bundt Cake
- Rum Cake
- Lemon Poppy Seed Cake
- Limoncello Cake
- Vanilla Bundt Cake
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Cranberry Coffee Cake
Video
Ingredients
Cake
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (softened)
- 1½ cups sugar
- 3 large eggs
- zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 cup Greek yogurt
- 1½ cups cranberries (fresh or frozen)
Glaze
- 1 cup icing sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350℉ (180℃). Grease and flour a 10 cup bundt pan.
- In a medium bowl, whisk together the flour together with the baking soda and salt. Set it aside – this is your dry mix.
- Add the butter and sugar to the bowl of your mixer and mix until light and fluffy.
- Beat the eggs in one at a time. Add lemon zest and vanilla and mix until well incorporated.
- Gradually add the dry mix to the creamed mixture, alternating with the yogurt . Start and end with the dry mix. The batter will be quite thick, but that’s exactly what we want.
- Toss the cranberries with a teaspoon of flour, so they won't sink to the bottom of the cake and gently fold them into the cake batter.
- Spread the batter into the prepared bundt pan. Transfer the bundt pan to the oven and bake for about 55 minutes to 1 hour or until a toothpick inserted comes out clean.
- Let the cake cool in the bundt pan for 10 minutes, then carefully transfer it to a cooling rack to finish cooling.
- In a small medium size bowl, whisk together the icing sugar, lemon juice and vanilla. Drizzle over the cake.
- Slice and serve.
Equipment
Notes
- Frozen Cranberries Tip: If using frozen cranberries, there’s no need to thaw them. Just toss them with a bit of flour and add them directly to the batter to keep their shape and prevent excess moisture.
- Checking for Doneness: Ovens can vary, so start checking the cake at around 50 minutes. A toothpick inserted into the thickest part of the cake should come out clean or with a few moist crumbs.
- Glaze Consistency: If the glaze is too thick, add a little more lemon juice to thin it out. If it’s too thin, add a bit more icing sugar until you reach the desired consistency.
- Serving Suggestion: This cake tastes best when served at room temperature. If you’ve stored it in the fridge, let it sit out for a bit before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
