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Irresistible Cranberry Walnut Coffee Cake

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A quick and easy coffee cake featuring tart cranberries, toasted walnuts, and a buttery cinnamon crumb topping, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240ml) sour cream or plain Greek yogurt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh cranberries (can use frozen, do not thaw)
  • 1/2 cup (60g) chopped walnuts, toasted
  • For the crumb topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and cut into small pieces
  • 1/4 cup (30g) chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking pan with butter or non-stick spray and lightly dust with flour.
  2. Make the crumb topping: In a small bowl, mix 1/2 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Add cold cubed butter and work into dry ingredients until coarse crumbs form. Stir in 1/4 cup chopped walnuts. Refrigerate until ready to use.
  3. In a large bowl, cream 1/2 cup softened butter with 1 cup sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  6. Alternately add dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  7. Fold in cranberries and toasted walnuts gently with a spatula.
  8. Transfer batter to prepared pan and smooth the top.
  9. Sprinkle crumb topping evenly over batter, pressing gently so it sticks but does not sink.
  10. Bake for 45-50 minutes, checking at 45 minutes with a toothpick; it should come out with a few moist crumbs.
  11. Remove from oven and cool on a wire rack for at least 20 minutes before slicing.

Notes

Use fresh cranberries for best flavor or frozen straight from freezer without thawing. Toast walnuts in a dry skillet for 3-5 minutes to enhance flavor. Tent cake with foil if crumb topping browns too quickly. For gluten-free, use 1:1 gluten-free flour blend and add xanthan gum if needed. For vegan, substitute butter, eggs, and sour cream with vegan alternatives.

Nutrition

Keywords: cranberry coffee cake, walnut coffee cake, breakfast cake, crumb topping, easy coffee cake, holiday breakfast, brunch recipe

Find it online: https://tessierecipes.com/irresistible-cranberry-walnut-coffee-cake-recipe-easy-perfect-for-breakfast/