This delicious Cranberry Coffee Cake is sure to brighten your day! This moist and flavorful cake combines tart cranberries, buttery sweetness, and a delightful crumb topping to make an ideal treat for breakfast, brunch, or an afternoon snack! Whether you're serving it to guests or enjoying it with your morning coffee, this coffee cake is a must-try!
- 2 cups Pamela’s All Purpose Flour
- 1/4 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup applesauce
- 1 egg
- 3/4 cup milk
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups fresh cranberries
- zest from one orange Topping
- 1/4 cup butter, softened
- 1/3 cup Pamela’s All Purpose Flour
- 1/2 cup sugar
- 1/2 tsp cinnamon
Yield: 16
Coffee CakePreheat oven to 350F and line a 9×9 pan with parchment paper or spray 9x9 pan with non-stick spray.
In a large mixing bowl, add your butter and brown sugar and beat them together until creamy. Add your applesauce and mix together until combined. Add your egg. While mixing, slowly add your milk.
To the same bowl, add your flour, baking powder, cinnamon and salt. Stir together until combined, and a thick cake batter is formed. Add your cranberries and orange zest.
Pour your batter into your pan and spread into one even layer across the pan.
ToppingTo a small bowl, add your butter and sugar and mix together till creamy. Add flour and cinnamon and stir until combined, resulting in a crumbly mixture.
Sprinkle your topping mixture across the top of your coffee cake batter in your pan, evenly covering the top.
Bake in the oven for 45-50 minutes, or till a toothpick inserted comes out clean.