Moist Cranberry Coffee Cake with 5-Star Magic in Every Bite
A moist and flavorful coffee cake with a sweet-tart cranberry swirl, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen cranberries
- 1/4 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix flour, granulated sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla. Beat until smooth.
- Spread half the batter into the pan.
- Combine cranberries, brown sugar, and cinnamon. Sprinkle over batter.
- Top with remaining batter. Swirl lightly with a knife.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use room-temperature ingredients for even mixing.
- If using frozen cranberries, do not thaw.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg