Cranberry Coffee Cake -

4.50 from 2 votes

Cranberry Coffee Cake

Topped with a sweet streusel, this Cranberry Coffee Cake turns pantry staples and fresh cranberries into a show-stopping brunch centerpiece.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings:

In a small bowl, combine the brown sugar, sinnamon, and 1⅓ cup of flour. Stir with a fork to combine and then drizzle in the melted butter. Stir with a fork to form large streusel crumbs. Set aside.

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. In a medium-sized bowl, combine 2¼ cups flour, baking powder, baking soda, and salt. Whisk them together and set aside.
In a large mixing bowl combine the butter and sugar. Beat with an electric mixer until light and creamy. Add the eggs, one at a time, beating to combine between each one. Add the vanilla extract.
Add half of the flour mixture, beat just to combine. Add the sour cream, mixing again, just until combined. Add the remaining fold and mix just to combine. Fold in the cranberries.
Pour the batter into the prepared baking pan and top with the brown sugar streusel crumbs. Bake for 35-45 minutes or until a toothpick inserted into the center comes back out clean. Cool completely.

Place the powdered sugar in a small mixing bowl and along with 2 tablespoons of milk and the vanilla extract. Whisk well and add more milk, just a teaspoon at a time, until the desired consistency. Drizzle the glaze over the cooled cake.