Fresh cranberries and a hint of lemon are combined in this incredibly moist brown sugar streusel Cranberry Coffee Cake.
Cranberry Coffee Cake
There is just something about sitting down mid-morning with a fresh cup of coffee and a piece of coffee cake. It gives me a nostalgic feeling of when times were a bit slower and a neighbor might have stopped by to gossip after the kids left for school.
I know it is a bit of a small-town romantic notion, and perhaps I should turn off the holiday Hallmark movies. Regardless, I will just enjoy my cup of coffee with a piece of cranberry cake and a good book or phone call to catch up with a friend.
Cranberry Coffee Cake is not an overly sweet or fluffy cake. It’s a richly dense coffee cake with a lovely tartness from the cranberries.
When I say rich though, it is not sweet rich. The richness comes from the butter, eggs, and sour cream. Topped with buttery sugar topping it is perfect for a holiday brunch gathering.
If cranberries are not in season, (or if you do not currently have them stashed in your freezer) this cake will work nicely with blueberries as well. Frozen cranberries may be stirred into the batter straight from the freezer.
This coffee cake is really one of the easiest things you can make. Creaming the butter and sugar together smoothly is the first step. Add your remaining liquids and eggs.
Alternate adding the dry ingredients stirring just until combined each time. Take care to not overmix. One or two quick passes with your sp