Cranberry Streusel Coffee Cake

I have been really busy with work and unable to post much lately. However, I also had some cranberries left in my fridge that needed to be used up, so I decided to A) try a new recipe and B) help my good friend Cheri spread the word about her Fabulous Food Cooking Club blog event! Just go to that link for full instructions, but basically you pick a recipe on FabulousFoods, make it, blog about it and post your entry, very similar to the Cooking With Alicia & Annie blog event that I run.

So I did a quick search and found a recipe called Cranberry Streusel Cake. Let me tell you, this cake is so moist and delicious, I can’t wait to see how it tastes cold. LOL It’s still warm and we are munching on it :) I did add a drizzle of confectioner’s glaze, that wasn’t called for in the recipe. I also only had an 8×8 pan and the recipe calls for a 9×9 pan, so I put the excess into a mini muffin pan. I also found that my streusel wasn’t as crumbly as I thought it should be, so for the muffins I added some more flour. It tastes good both ways :)

Cranberry Streusel Cake
printable version

For the cake:
9 ounces (2 cups) all-purpose flour; more for the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon table salt
8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan
1 1/3 cups sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 cup plain, low-fat yogurt
1/2 cup fresh cranberries, chopped

For the streusel:
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into 4 pieces
1/4 cup chopped walnuts
1/4 cup fresh cranberries, chopped

Make the cake:
Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan.

In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended.

With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour.

Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to hrefease any air bubbles. Bake for 40 minutes.

Make the streusel:
While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.

After the cake has Baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes.

Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.


  1. The Blonde Duck says

    I’ll do your work for you if you’ll make me this cake! Yum! Cranberries and strudel? Be still my heart!

  2. Bunny says

    I love cranberries but have never baked with them, the cranberries make this so pretty . Yes you can see how moist this is!!

  3. Anonymous says

    I love Cranberries & have some in the freezer so thought I would try this recipe today, Looks really good.


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