Fresh Cranberry & Lemon Coffee Cake
User Reviews
5
Fresh Cranberry & Lemon Coffee Cake
Description
The cake batter combines softened butter, sugar, eggs, vanilla, lemon zest, and juice with milk and a coordinate mix of flour, baking powder, baking soda, and salt to create a soft, lightly tangy base. Chopped fresh cranberries are tossed with sugar and layered midway through the batter in a greased 9x13 baking dish. The remainder of the batter covers the berries, sealing them in during baking and allowing juicy pockets to form.
A crumbly streusel topping made by combining sugar, flour, lemon zest, butter, and fresh cream is sprinkled over the cake before baking until golden and set. The lemon elements throughout add brightness and balance the tart cranberries. Baked for 40-45 minutes, the cake develops a firm yet tender structure with lightly browned top and juicy, fruity layers.
This coffee cake makes a suitable accompaniment to morning coffee or afternoon tea, providing a fruity and citrusy alternative to traditional butter cakes. Cool slightly before slicing to maintain clean cuts and preserve the texture contrast.
Ingredients
for the cake:
- 3/4 cup butter softened
- 1 1/2 cups granulated sugar
- 2 large egg
- 1 tsp vanilla extract
- 1 lemon zest
- 1 lemon juice juice of
- 1 cup milk whole
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
for the filling:
- 2 cups cranberries chopped, fresh
- 1/3 cup granulated sugar
for the topping:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 lemon zest
- 1/4 cup butter
- heavy cream fresh whipping cream
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 glass baking dish and set aside.
- In a small bowl, mix fresh cranberries with sugar and set aside.
- In a different bowl, incorporate butter into dry ingredients for the topping until large crumbs form and it resembles sand. Set aside.
- In large bowl, whip butter and sugar together until light and fluffy, about 3 minutes. Reduce mixer speed and stir in eggs, 1 at a time, lemon zest and vanilla extract. Whip 30 seconds, scrape down sides and whip again for another 30 seconds. Sift all dry ingredients together and pour lemon juice into milk. With mixer on low, alternate wet and dry ingredients until everything is just combined. Scrape down sides of bowl and mix again briefly. Pour half the batter into prepared pan. Top with cranberry mixture. Spread remaining batter over cranberries and sprinkle with crumb topping.
- Bake 40-45 minutes or until top starts to brown and toothpick comes out clean when inserted. Remove from oven and cool. Store in an air tight container for up to 4 days. Serve with fresh whipping cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 52mg | 17% |
| Sodium | 172mg | 7% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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