Looking for a perfectly sweet coffee cake that can be enjoyed at any time of the day?!
This cranberry coffee cake is delicious, and especially in winter. It was originally featured in print here. Take a look!
Even though this is a delicious winter cake, it can certainly be enjoyed at any time during the year. Just swap the cranberries to a berry of your preference. Blueberries are an excellent choice.
It also has a lovely balance of sweetness, offering variance on when you can enjoy it. Start your day with coffee and a slice and/or end it with a dollop of whipped cream for a treat after a long day. Perfection all around!
Bonus – this cranberry coffee cake is gluten and nut free. If you are keen on a dairy free version, replace the sour cream with your dairy free yogurt of choice (recommend Coyo vanilla bean) and your favorite dairy free butter substitute.
- 226 grams (1 cup or 2 sticks) butter, cubed
- 237 grams ( 1 ½ cups) coconut sugar
- 3 eggs
- 1 egg yolk
- 77 grams (1/3 cup) organic, full fat sour cream
- 2 teaspoons vanilla extract
- 249 grams (1 ¾ cup + 1 tablespoon) gluten free 1-1 flour (recommend King Arthur)
- ¾ teaspoon sea salt
- 2 teaspoons baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 100 grams (1 cup) fresh cranberries, rinsed and dried
- Sugar, optional for pan coating
- 2 tablespoons buckwheat flour
- 56 grams (⅓ cup) brown sugar
- Pinch sea salt
- ¾ teaspoons cinnamon
- ¼ teaspoons cloves
- 45 grams (½ cup) gluten free oats
- 113 grams (½ cup) 1 stick butter, cubed
- Preheat oven to 350°F. Grease bundt cake pan.
- To make browned butter, start by melting butter over medium heat in a small saucepan. Swirl the pan occasionally to be sure the butter is cooking evenly. Once it begins foaming after 2-3 minutes, you will begin to smell a nutty aroma. Keep a close eye on the color, you’re looking for a golden tone. Once this is reached, remove from heat and transfer butter to a small bowl. Place in freezer to cool and firm up while you move through the next few steps.
- In a medium bowl, whisk all 6 dry ingredients. Set aside.
- Using an electric mixer, beat browned, cooled butter in large bowl with coconut sugar until creamy, 2-3 minutes. Scrape sides of bowl and whip again.
- Beat in eggs and yolk, 1 at a time, mixing well after each addition.
- On low speed, slowly add flour mixture, alternating with sour cream.
- Add batter to cake pan. Top with cranberries.
- Prepare topping: in a food processor, add all ingredients. Lightly pulse until it begins to stick together in a crumble like fashion. Be careful to not over pulse, or it won’t separate when sprinkled on the cake.
- Add topping to cake as a layer over cranberries. Use a knife to push the topping lightly into the cake to create a marbled effect.
- Bake cake until tester inserted into center comes out clean, about 6-70 minutes. Cool in pan for 10-15 minutes. Loosen edges carefully with knife to ensure a clean removable. Turn out onto rack and enjoy.
If you happen to have leftovers, freeze by the slice for on the go treats or breakfast on a busy morning.