Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
16
Yield:
1 9x9-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

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  • Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.

  • Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

Cook's Notes:

If you use cold cranberries, the batter will be thick.

You could also bake this in a 9-inch pie pan.

Nutrition Facts

210 calories; protein 2.7g; carbohydrates 25.1g; fat 11.6g; cholesterol 42.3mg; sodium 97.7mg. Full Nutrition
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