Cranberry Coffee Cake is a moist, buttery cake with fresh cranberries, and a cinnamon crumble topping, drizzled with a sweet glaze.I love the tangy taste of the cranberries in contrast to the soft, slightly sweet cake.And, I am a sucker for any dessert with a crumble topping! Grab a piece for a quick breakfast with a cup of coffee, for an afternoon treat, or serve it as dessert! If you are a fan of this cranberry coffee cake, you will love my Raspberry Coffee Cake, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Cranberries: Fresh cranberries add a tartness to each bite of cake.

If you don’t have fresh berries, use frozen cranberries–no need to thaw first.Butter: For the rich, tender texture of the cake, I used 2 sticks of unsalted butter.If using salted butter, you may want to lessen the amount of salt.

Sugar: Get out three kinds of sugar–granulated, light brown sugar, and confectioners’ sugar (powdered sugar).Granulated sugar is used in the cake.The brown sugar gives the crumble topping a warm, caramel-like flavor.

And, the confectioners’ sugar is used in the sweet glaze.Oil: Vegetable oil (or canola oil) helps give the cake a moist texture.I can’t argue with that! Cinnamon: Cinnamon adds a comforting spice to the crumble topping.

Best Fruit Substitutes For Cranberry Coffee Cake If you don’t ha

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