Big Crumb Cranberry Coffee Cake

Posted on November 9, 2015 | Print Recipe

New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!

There are people who eat coffee cake as it’s probably intended, all of the components in one bite. And then there are the rest of us (most of us?), who are inclined to eat all the crumbs off the top to leave behind a sad and naked cake. For my fellow crumb lovers, this cake is for you.

Thick crumb topping, and I’m not messing around, we’ve got a real 1:1 ratio of cake to crumb, tart cranberries and a light vanilla cake base come together for the ultimate New York style crumb cake. This is the quintessential cake for breakfast or the “surprise, I wasn’t expecting that for dessert but I’m oh so glad it’s here” cake. This big crumb cranberry coffee cake would add a lovely surprise to your Thanksgiving dessert spread. Or, if you are really planning ahead, store this in your recipe box for Christmas brunch. The cake makes a substantial 15 servings which is perfect for a big holiday brunch or even better for picking at throughout the day. A slice here, a slice there, and a few extra crumbs off the top is exactly how I’d like it.

5.0 from 1 reviews

Big Crumb Cranberry Coffee Cake

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Prep time

40 mins

Cook time

55 mins

Total time

1 hour 35 mins

New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!

Author: Lauren Lilling

Recipe type: brunch, breakfast

Makes: 15 servings

Ingredients

For the crumb topping:

234g (1 cup) firmly packed light brown sugar
106g (1/2 cup) granulated sugar
9g (1½ tablespoons) cinnamon
3g (1/2 teaspoon) salt
227g (1 cup) unsalted butter, melted
330g (~2½ cups) all-purpose flour

For the cranberries:

250g (3 cups) fresh cranberries
14g (1 tablespoon) granulated sugar
1g (1/2 tablespoon) orange zest (from ~1 orange)
1g (1/2 teaspoon) ground cinnamon
½g (½ teaspoon) ground ginger

For the cake:

330g (~2½ cups) all-purpose flour
4g (3/4 teaspoon) baking powder
5g (1 teaspoon) baking soda
3g (1/2 teaspoon) salt
170g (3/4 cup) unsalted butter, softened at room temperature
318g (1½ cups) granulated sugar
110g (2 large) whole eggs
284g (1¼ cups) plain greek yogurt (I used nonfat but any type will work)
5 milliliters (1 teaspoon) vanilla extract

Instructions

Pre-heat oven to 350 degrees; line a a 13x9 baking pan with parchment paper; set aside
Additionally, line a baking sheet with parchment paper and set aside

Prepare the crumb topping

In a medium bowl, stir together sugars, salt and cinnamon; whisk in melted butter; whisk in flour until it is completely absorbed
Spread topping mix out on prepared baking sheet set aside

Prepare cranberries

In a medium bowl, stir together cranberries, sugar, orange zest, cinnamon and ginger; set aside

Prepare cake

In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In the large bowl of an electric mixer, beat butter and sugar for several minutes until light and fluffy
Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, mixing on medium speed in-between; beat just until incorporated
Scrape the bowl again and add yogurt and vanilla and mix on medium speed just until combined
Add ⅓ of the dry ingredients and stir on low speed just until combined; repeat with remaining dry ingredients in two parts and do not over-mix; pour cake batter into prepared baking pan
Sprinkle cranberries over top and then drop chunks of the topping over cake layer until completely covered with a thick layer of topping
Bake for about 55 minutes or until a knife or toothpick comes out clean from center; if topping starts to brown too much while cooking, lightly cover with a layer of tin foil and continue to bake as directed
Allow to cool for several minutes before slicing and serving; keep well covered at room temperature up to three days or wrap well and store in freezer up to one month

Notes

Adapted from Fake Ginger

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