Best 3 Cranberry Crunch Coffee Cake Recipes

Are you looking for a tantalizingly sweet and tart treat that will impress your family and friends? Look no further than the classic cranberry crunch coffee cake! This delectable dish is a delightful combination of moist and flavorful coffee cake topped with a layer of sweet and tangy cranberries and a crunchy streusel topping. With its vibrant colors and irresistible aroma, this coffee cake is sure to be a hit at any gathering. Whether you're hosting a brunch, potluck, or simply want to indulge in a special breakfast treat, this cranberry crunch coffee cake is the perfect choice.

Here are our top 3 tried and tested recipes!

CRANBERRY CRUNCH COFFEE CAKE

Cranberry Crunch Coffee Cake image

This is my all-time favorite coffee cake. It's wonderful for breakfast, brunch or a snack. The tangy cranberries add a burst of color and the lemon-flavored streusel adds a unique flavor twist. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 cup sugar
2 large eggs, room temperature
1/4 cup canola oil
2 tablespoons butter, melted
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup lemon yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1/2 teaspoon grated lemon zest
TOPPING:
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons thawed lemonade concentrate
1 tablespoon canola oil

Steps:

In a large bowl, beat the sugar, eggs, oil, butter and vanilla until well blended. Combine the flour, baking powder and salt; add to the sugar mixture alternately with yogurt, beating well after each addition. Stir in cranberries and lemon zest., Pour half of the batter into a greased 10-in. fluted tube pan. Combine the topping ingredients; sprinkle half of topping over the batter. Repeat layers., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

CRANBERRY CRUNCH COFFEE CAKE

Cranberry Crunch Coffee Cake image

Coffee cakes of all kinds, easy to make and many varieties to make. Can never go wrong serving them anytime. Nice with fruit in them as well.

Provided by Carol Junkins

Categories Other Breakfast

Time 45m

Number Of Ingredients 12

Ingredients

1/2 c butter, softened
2 eggs
1 c granulated sugar
1 c brown sugar, firmly packed
2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 c buttermilk
1/3 c chopped walnuts
1 3/4 c cranberries, minced (fresh or frozen)

Steps:

1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside. Beat butter on medium speed until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add eggs
2. Combine 2 cups of flour, 1 teaspoon cinnamon, baking soda , powder and salt. Add to butter mixture alternately with buttermilk. Beat well . Spoon half the batter into pan.
3. Combine the remaining 1/2 cup brown sugar, remaining 1/2 teaspoon of cinnamon and chopped walnut. Sprinkle half of brown sugar mixture over batter. Top with cranberries. Top with remaining batter and remaining brown sugar mixture. Bake 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

CRANBERRY CRUNCH COFFEE CAKE

Cranberry Crunch Coffee Cake image

Make and share this Cranberry Crunch Coffee Cake recipe from Food.com.

Provided by dicentra

Categories Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2/3 cup butter or 2/3 cup margarine, softened
1 cup sugar
1 cup firmly packed light brown sugar, divided
1/2 cup egg substitute
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1 3/4 cups cranberries, minced (fresh or frozen)

Steps:

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
Add egg substitute, beating well.
Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan.
Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries.
Top with remaining batter, and sprinkle with remaining brown sugar mixture.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and serve coffee cake warm.

Tips:

For a sweeter coffee cake, increase the amount of sugar in the batter or topping.
To make the coffee cake more moist, add an extra egg to the batter.
For a crunchier topping, use chopped pecans or walnuts instead of oats.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To make sure the coffee cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.

Conclusion:

The cranberry crunch coffee cake is a delicious and easy-to-make breakfast or brunch treat. It's perfect for any occasion, from a casual gathering to a holiday brunch. With its sweet and tangy flavor, crunchy topping, and moist texture, this coffee cake is sure to be a hit with everyone who tries it.

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