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Cranberry Cake
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Cranberry Cake

Filled with tart fresh cranberries and topped with a sweet cinnamon-and-pecan streusel, this cranberry cake makes a delicious holiday coffee cake or simple dessert to enjoy by the fire.

Prep Time
20 mins
Cook Time
45 mins
Additional Time
20 mins
Total Time
1 hr 25 mins
Servings: 15
Course: Dessert, Brunch

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt fine sea salt
  • ½ cup butter melted and cooled, unsalted
  • 1 ½ cups granulated sugar
  • 2 egg large
  • 1 cup milk
  • ½ cup sour cream
  • 2 teaspoons vanilla extract pure
  • 12 ounces Cranberry if using frozen, do not thaw, fresh or frozen
For the streusel
  • ¾ cup light brown sugar lightly packed
  • ¾ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch sea salt fine
  • 6 tablespoons butter melted and cooled, unsalted
  • ½ cup pecans optional, chopped

Instructions

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  1. Preheat the oven to 350°F. Spray (1) 9x13-inch pan with nonstick cooking spray and line with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Whisk in the eggs until smooth, then add in the milk, sour cream, and vanilla and whisk until smooth and well combined.
  4. Using a spatula, stir the dry ingredients into the wet ingredients until just combined. Fold in the cranberries. Spread the batter into the prepared baking pan.
  5. To make the streusel topping, stir together the brown sugar, flour, cinnamon, and salt in a small bowl. Use a fork to stir in the melted butter until clumps form. Stir in the chopped pecans if using.
  6. Sprinkle the streusel evenly over the cake batter. Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Let cool for at least 15-20 minutes before serving warm or at room temperature. If desired, dust the top with powdered sugar before serving.

Notes

  • Store covered at room temperature for 2-3 days or in the refrigerator for up to 4 days.