Cranberry Swirl Coffee Cake

This cranberry swirl coffee cake has a deliciously moist crumb with a beautiful swirl of cranberry sauce running through the center. The rich sour cream in the batter adds tenderness and a slight tang, complementing the tartness of the cranberry sauce and balancing the overall sweetness. Topped with a buttery cinnamon streusel, this coffee cake is great for breakfast, brunch, or an afternoon treat. Serve it alongside coffee or tea for the ultimate cozy indulgence.
Ingredients:
For the cranberry swirl
- 2 cups fresh or frozen cranberries
- 1 tablespoon orange zest
- ⅓ cup orange juice
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
For the crumble topping
- 1 ½ cups all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, melted
For the cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 2/3 cup sour cream, at room temperature
- 2-3 tablespoons powdered sugar, optional
Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
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