I could eat this cranberry coffee cake every day since it makes excellent use of cranberries. Ice cream should be served if serving warm.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 1 9×9-inch cake |
Ingredients
- 1 cup all-purpose flour
- 1 cup white sugar
- ¼ teaspoon salt
- 2 cups fresh cranberries, at room temperature
- ½ cup chopped walnuts
- ½ cup butter, melted
- 2 eggs, beaten
- 1 teaspoon almond extract
- ¼ cup chopped walnuts
- ¼ cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
- Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.
- If you use cold cranberries, the batter will be thick.
- You could also bake this in a 9-inch pie pan.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 98 mg |
| Sugars | 17 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor was really nice but I think something is wrong with this recipe, as there is no leavening. I made it in a rush and didn’t notice there wasn’t any baking powder or soda in the recipe until I was already halfway through making it. There’s no way you’d have a cake like this without leavening, so I added 1 teaspoon baking powder. Otherwise I followed the recipe to the letter. The cake was very dense, even with the baking powder I added, so I can’t imagine what it is like without. Like other reviewers, I was disappointed as there isn’t enough ‘cake’, and it certainly isn’t a coffee cake. The end result was edible but disappointing. I won’t make again. Thank you for the recipe but I’d love to know if the author maybe forgot to add leavening to the recipe.
I noticed there was no leavening in the recipe so I added 1/2 tsp of baking soda and 1/2 tsp baking powder just to be sure. I also used pecans. I also used 1 1/2 cups of cranberries too after reading the reviews. I liked it but feel like it could have been a little sweeter. My friends liked it and asked for the recipe.
Too many cranberries, not enough cake. Wouldn’t make it again.
Very delightful cranberry cake! I like the taste very much. Also used gluten free baking mix and Truvia in place of regular white sugar! Very Nice it’s a keeper recipe for me!
turned out well, but don’t let it sit more than a couple days. It gets a bit sticky after about 3 days
Followed the recipe, the kids loved it. Going to make again Christmas eve for a nice treat on Christmas morning.
Delicious! It was moist and not too sweet. The cranberries added just the right amount of tartness.
Was amazing! The cake was moist but not to sweet , great balance with the cranberries!