Cranberry Coffee Cake
It's Autumn, which means I'm playing around with pumpkins, apples, and of course, cranberries! I don't like cranberry sauce because it's always too tart or too sweet for my tastes, so instead, I used fresh cranberries to make coffee cake!
Did you know that coffee cake doesn't actually have coffee in it? For some reason, I always thought it did.
Here's the recipe for a light, fluffy, sweet, yet tart coffee cake!
Serves: 12 Square Pieces
Time: 1 hour (10 min prep, 50 minutes baking)
For the topping:
- 1 Cup Chopped Pecans
- ½ Cup Brown Sugar
- 1 Tsp Cinnamon
- ½ Tsp Nutmeg
For the cake:
- 2 Cups All Purpose Flour
- ½ Cup Sugar
- ¼ Cup Brown Sugar
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- ½ Tsp Salt
- ½ Cup Canola Oil
- 1 Cup Walnut/Pecan Milk (or any non-dairy milk, but these milks make it even nuttier!)
- 1 Tablespoon Apple Cider Vinegar
- 2 Tsp Vanilla Extract
- 2 Cups Fresh Cranberries
- Preheat the oven to 350 F. Grease a baking dish (I used a 2 Quart Pyrex)
- In a large bowl whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt.
- In a separate bowl, add the oil, milk, vinegar, and vanilla. Whisk/Mix together.
- Pour the wet ingredients into the dry. Whisk just until combined. Gently fold in the fresh cranberries. Pour batter into the baking dish
- Bake for 40-50 minutes
- For the topping: In a bowl, mix pecans, brown sugar, cinnamon and nutmeg. Put it on top of the finished dish for a more crunchy texture.
- Let cool a bit then serve.
I'm also submitting this photo to the Cranberry Marketing Committee's Friendsgiving Cranberry Contest #FriendsgivingCranberryContest. You can enter too!