Cranberry Coffee Cake

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


  1. Preheat the oven to 350 F. Grease a baking dish (I used a 2 Quart Pyrex)

  2. In a large bowl whisk together the flour, sugar, brown sugar, baking soda, baking powder, and salt.

  3. In a separate bowl, add the oil, milk, vinegar, and vanilla. Whisk/Mix together.

  4. Pour the wet ingredients into the dry. Whisk just until combined. Gently fold in the fresh cranberries. Pour batter into the baking dish

  5. Bake for 40-50 minutes

  6. 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.

  7. 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!  

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