Cranberry Sauce Coffee Cake Recipe
A comforting cranberry swirl coffee cake crowned with a cinnamon-sugar crumb topping, baked in a springform pan for a tender crumb and bright tart pockets of cranberry sauce.
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crumb Topping
- ½ cup unsalted butter, melted
- ½ cup toasted slivered almonds
- ¼ teaspoon kosher salt
- 1¼ cups all purpose flour
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1½ teaspoons cinnamon
Dry Mix
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Batter
- ½ cup unsalted butter, room temperature
- 1¼ cups granulated sugar
- Zest of 1 orange
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ⅓ cup sour cream
- ¼ cup milk
Filling
- 1 cup leftover cranberry sauce (or store-bought)
Instructions
- Prepare Crumb Topping: In a bowl, mix almonds, salt, flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until a cohesive crumb forms. Refrigerate while you prepare the batter to keep the topping chunky and cold.
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Lightly spray a 9-inch springform pan with cooking spray or grease well.
- Make Dry Mix: Whisk together 1¼ cups AP flour, baking powder, baking soda, and kosher salt in a medium bowl. Set aside.
- Make Batter: In a large bowl, beat ½ cup butter and 1¼ cups sugar with orange zest until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts. Alternate adding dry mix, sour cream, milk, and remaining dry mix, mixing just until combined.
- Assemble Cake: Spread half of the batter in the prepared pan. Dollop cranberry sauce over the batter, then gently spread to distribute. Top with the remaining batter. Sprinkle evenly with the crumb topping, pressing lightly to adhere.
- Bake: Bake for 55–65 minutes, or until a skewer inserted into the center comes out mostly clean. If the top browns too quickly, tent with foil.
- Cool: Let the cake cool in the pan for 10–15 minutes before releasing from the springform and slicing.
Notes
- For easy slicing, chill the cake slightly before removing from the springform ring.
- Leftover cranberry sauce works beautifully in this cake and can be swapped for a tart cranberry jam if preferred.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze slices for longer storage.
Keywords: cranberry, coffee cake, crumb topping, springform pan, orange zest, easy dessert, holiday bake
Find it online: https://lucabites.com/cranberry-sauce-coffee-cake-recipe/
