Cranberry Coffee Cake
User Reviews
5
Cranberry Coffee Cake
Description
Cranberry Coffee Cake is a layered dessert starting with a soft, lightly sweetened cake made from all-purpose flour and plain yogurt, which contributes to its moist, tender texture. The cake is topped with a homemade cranberry sauce, where fresh or frozen cranberries cook down with sugar, orange zest, and juice, with optional dried cherries to add depth and chewiness. Over the sauce, a crumble topping of flour, brown sugar, and melted butter is sprinkled, which bakes crisp and golden, providing contrast to the soft cake and jammy fruit layer.
The baking process develops flavors while setting the layers distinctly; cooling before removing from the pan helps maintain structure. It can be served as a comforting dessert or a sweet snack alongside coffee or tea. Using a springform pan makes removing the cake easier and helps keep the layers intact.
Ingredients
Crancherry Sauce
- 12 oz Cranberry fresh or frozen
- orange zest and juice, large
- 1/2 cup sugar
- 1/4 cup dried cherry optional, chopped
- 2 tbsp honey
Cake
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3 egg large
- 1 cup yogurt plain, Greek
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup butter melted
Instructions
- Preheat oven to 350°F. Grease and flour a 10-inch spring form pan.
- Crancherry Sauce: In a saucepan over medium heat cook the cranberries, sugar, orange juice and zest until the fruit begins to break down. Stir in cherries and turn to low until reduced to a thick jam like consistency. Set aside to cool.
- Topping: In a small bowl, stir the flour and sugar together to blend. Add the butter and mix until crumbly. Set aside.
- Cake: In a medium bowl or electric mixer, stir together flour, sugar, baking soda, salt and baking powder. Add the eggs, yogurt and beat until thoroughly combined. Pour batter into prepared pan.
- Spread 1 cup of the cranberry sauce on top evenly. Cover and refrigerate remaining sauce for other use. Sprinkle the topping over cranberry mixture.
- Bake for 40 minutes.
- Cool on a wire rack for at least 20 minutes and remove the from the spring form pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 134mg | 6% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 78mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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