Monday, November 13, 2017

Cranberry Coffee Cake #CranberryWeek

Happy Monday.  I hope your weekend was awesome.  We have a wonderful week ahead of us as we start sharing all of our favorite Cranberry recipes with you today.

Our host for this week long event is Caroline of Caroline's Cooking.  She invited us to join her as we kick off the holiday season by making recipes that contain cranberries in any form; fresh, dried, juice, etc.

I will only be participating today, Thursday and Friday but I will be posting with other groups on Tuesday and Wednesday so I hope to see you each day this week.

I am starting the week off with this coffee cake that I adapted from a recipe in one of my Cuisine at Home magazines.  We had our choir concert yesterday and were asked to bring desserts for the reception afterwards.

I like bringing coffee cake instead of frosted cakes to potluck type events because it is so much easier to cut into serving size pieces and pack up for transport.

This cake was delightful with tart little ribbons of cranberry jam woven through and topped with a nutty cranberry struesel topping.

This was perfect to offer for our afterglow.  It would make a wonderful addition to a holiday breakfast buffet or to serve to overnight guests in the morning as you visit over coffee or tea.

Cranberry Coffee Cake
adapted from Cuisine at Home

For Struesel:

4 T. butter
2/3 c. flour
1/3 c. pecans
1/3 c. dried cranberries
1/4 c. sugar
zest of half an orange

Place all ingredients into a food processor and pulse until crumbly.  Set aside.

For Cake:

1 c. fresh cranberries
2 1/4 c. sugar, divided
zest of half an orange
2 c. flour
1 t. salt
1 t. cinnamon
1/2 t. baking powder
4 eggs plus one egg yolk
1 1/2 c. butter

Place the cranberries, 3/4 c. sugar and orange zest in the bowl of a food processor and pulse 2 or 3 times.  Set aside.

Whisk together the flour, salt, cinnamon and baking powder and set aside.

In the large bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and remaining 1 1/2 c. sugar.  Add the eggs, one at a time, beating well after each.  Add the egg yolk and beat well.  Gradually add the flour mixture, beating until well combined. 

Spread half of the batter into a 9x13" baking pan that has been treated with baking spray.  Top with the cranberry mixture and remaining batter and swirl with a knife to incorporate it into the bottom batter.  Sprinkle with struesel and bake in a preheated 350* oven for 50-60 minutes.  Print Recipe

See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes.


  1. Looks tasty, love both the fresh and dry berries in there!

    1. Thanks Caroline, my Friday post uses two different types of cranberries as well.

  2. The streusel looks fantastic. Perfect to serve to company during the holidays or to give to neighbors for a holiday treat.

  3. Your cake looks wonderful! I enjoy cakes with streusel, and this cake with the cranberry and orange flavors sounds so good!


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