Description
A moist and tender coffee cake featuring a sweet-tart cranberry sauce swirl and finished with a simple powdered sugar glaze. This festive cake combines the comforting flavors of traditional coffee cake with the bright, tangy notes of cranberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cranberry sauce
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then vanilla, mixing well after each addition.
- Whisk together flour, baking powder, baking soda, and salt in separate bowl.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in cranberry sauce until evenly distributed.
- Pour batter into prepared pan and smooth top.
- Bake 30-35 minutes until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
- Whisk powdered sugar and milk to make glaze; drizzle over cooled cake.
Notes
- Use room temperature ingredients for best results.
- Do not overmix batter after adding flour to maintain tender texture.
- Store covered at room temperature for 2 days or refrigerate for 1 week.
- Freeze unglazed cake for up to 3 months.
- For added flavor, mix orange zest into batter or glaze.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg