Imagine waking up to the most irresistible aroma filling your kitchen - a perfectly baked Cranberry Swirl Coffee Cake that promises to transform your ordinary morning into an extraordinary culinary experience! This isn't just another cake; it's a magical blend of tart cranberries, warm cinnamon, and tender, moist crumb that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new weekend breakfast obsession that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, ensuring all surfaces are well-coated.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and sour cream until the mixture is smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- In a small bowl, mix the brown sugar and ground cinnamon to create the swirl topping.
- Pour half of the cake batter into the prepared baking pan. Sprinkle half of the fresh cranberries over the batter, then dust with half of the cinnamon-brown sugar mixture.
- Add the remaining batter on top, spreading it evenly. Top with the remaining cranberries and cinnamon-brown sugar mixture.
- Use a knife to create a swirl pattern by gently running the knife through the batter in a zigzag motion, mixing the cranberries and sugar topping slightly into the cake.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.
- Slice into 8 servings and serve at room temperature. Optional: dust with powdered sugar before serving for extra sweetness.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Fresh vs. Frozen Cranberries: While fresh cranberries are ideal, frozen can work too. Just don't thaw them first to prevent color bleeding.
- Swirl Technique: For the perfect marbled effect, use a knife and make gentle zigzag motions through the batter. Less is more when creating the swirl.
- Check for Doneness: A toothpick with a few moist crumbs is perfect - it means your cake will be tender and not overbaked.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
