Cranberry Crumble Coffee Cake is buttery, dense, and fruity. I love indulging in this cake especially during the holiday season with all sorts of holiday beverages. Super delightful!
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This Cranberry Crumble Coffee Cake is everything I want in a coffee cake and some more. It is extra dense because there is a crumble layer in the middle of the coffee cake. It has more weight overall compared to regular coffee cakes which makes it one of my favourite baked goods.
Coating the cranberries in flour gives the cranberries more texture. The flour coating adds friction against the batter which keeps the berries from sinking to the bottom of the cake while baking.
For coffee cakes with fruit, the goal is for the fruit juices to bubble up through the cracks in the centre of the cake when baking. Then you’ll know the centre of the cake is fully baked through.
Cranberry Crumble Coffee Cake
Ingredients
- 2 cups flour
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1 cup Greek yogurt, plain
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- zest of one large orange
- 1 1/2 cup cranberries fresh, measured in measuring cup instead of the grams shown on the bag of berries
Crumble
- 1/3 cup butter
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/4 tsp cinnamon
Instructions
- In a large bowl, mix sugar and butter until fluffy. Add eggs one at a time, mixing between each addition. Mix in yogurt and vanilla extract.
- Mix flour, baking soda, baking powder, salt, and orange zest into the batter until smooth.
- Fold in cranberries that have been coated in flour (see picture – the flour coating adds friction against the batter which keeps the berries from sinking to the bottom of the cake while baking).
- Let the batter sit with orange zest infusing the batter while you make the crumble.
Crumble
- In a medium bowl, combine all ingredients and use your hands to work the butter into the ingredients until small crumble chunks are formed.
Assemble
- In a greased 9×9 in or 8×8 in pan, spread half of the cranberry batter evenly into the pan. Sprinkle less than half of the crumble mixture over the batter evenly. Spread remaining batter into the pan. Sprinkle remaining crumble mixture over the batter to cover evenly.
- Bake at 350 F for 40-45 minutes until toothpick comes out clean in the centre.
- For coffee cakes with fruit, the goal is for the fruit juices to bubble up through the cracks in the centre of the cake when baking. Then you know the centre of the cake is fully baked through!
If you love the cranberry and orange flavour combination, you can also try my Cranberry Orange Crumble Bars. These bars are more tart and tangy from the use of mandarin oranges and less sugar. The oatmeal base makes it extra chewy!
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