This cranberry swirl coffee cake is the perfect treat for breakfast or brunch. Made with a rich and moist cake batter, a sweet cranberry filling, and a crunchy streusel topping, it's a delight for your taste buds. The cranberry swirl adds a tangy and fruity flavor, while the streusel topping provides a satisfying crunch. This coffee cake is a great way to enjoy the flavors of cranberries all year round.
Ingredients
- For the cake:
- - 2 cups all-purpose flour
- - 1 cup granulated sugar
- - 1 teaspoon baking powder
- - 1/2 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1/2 cup unsalted butter, softened
- - 1 cup buttermilk
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1 cup cranberry sauce
- For the filling:
- - 1/2 cup granulated sugar
- - 1/4 cup all-purpose flour
- - 1/4 cup unsalted butter, melted
- - 1 teaspoon cinnamon
- For the streusel topping:
- - 1/2 cup all-purpose flour
- - 1/4 cup granulated sugar
- - 1/4 cup brown sugar
- - 1/4 cup unsalted butter, melted
- - 1/2 cup chopped walnuts
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt for the cake batter.
- Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- In a separate bowl, mix together the ingredients for the filling: sugar, flour, melted butter, and cinnamon.
- Pour half of the cake batter into the greased pan. Spread the cranberry sauce evenly over the batter.
- Spoon the filling mixture over the cranberry sauce, then cover with the remaining cake batter.
- In a small bowl, mix together the ingredients for the streusel topping: flour, granulated sugar, brown sugar, melted butter, and chopped walnuts.
- Sprinkle the streusel topping over the cake batter.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool for 10 minutes before serving. Enjoy!
