Description
A moist and flavorful coffee cake with a sweet-tart cranberry swirl, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 egg
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups fresh cranberries
- 1/4 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan.
- In a bowl, mix flour, granulated sugar, baking powder, and salt.
- Add butter, milk, egg, and vanilla. Stir until combined.
- Spread half the batter into the prepared pan.
- In a separate bowl, mix cranberries, brown sugar, and cinnamon.
- Sprinkle the cranberry mixture over the batter in the pan.
- Top with the remaining batter, spreading gently to cover.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
- You can use frozen cranberries if fresh aren’t available.
- For extra sweetness, drizzle with a powdered sugar glaze.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
