Cranberry Cake
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Cranberry Cake
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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.
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter melted and cooled
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup sour cream
- 2 teaspoons pure vanilla extract
- 12 ounces fresh or frozen cranberries if using frozen, do not thaw
For the streusel
- ¾ cup lightly packed light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- 6 tablespoons unsalted butter melted and cooled
- ½ cup Chopped Pecans optional
Instructions
- Preheat the oven to 350°F. Spray (1) 9x13-inch pan with nonstick cooking spray and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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