Coffee cake is legitimately the best way to eat cake for breakfast. I think it even beats pancakes (gasp… I know. I love pancakes too, don’t worry). This Cranberry Streusel Coffee Cake is a sturdy breakfast cake, but retains ample moisture thanks to a whopping ¾ cup sour cream. And the streusel? I’m no lawyer, but I’m pretty sure it’s illegal to make coffee cake sans streusel. Just saying.
This coffee cake comes together in about five minutes, bakes in about 35-45, and can be in your belly in under an hour. If that’s not a holiday win, I’m not sure what is!
Here’s what you’ll need for Cranberry Streusel Coffee Cake:
All Purpose Flour
Baking Powder
Granulated Sugar
Salted Butter
A Large Egg
Sour Cream
Pure Vanilla Extract
Salt
Cranberries
Cinnamon
This can easily be made gluten and dairy free. Simply sub in plant based butter (my favorite is Miyokos) for dairy butter, and plain vegan yogurt for the sour cream. To make this gluten free, sub in a 1:1 gluten free all purpose flour (Bob’s Red Mill is my favorite!).
If cranberries aren’t your thing, you can substitute blueberries, blackberries, or raspberries. Also, you can omit the fruit altogether and add an additional layer of streusel in the middle of the batter. Simple spoon half of the batter into the prepared pan, sprinkle one half of the doubled streusel over the batter, and then repeat with the last half of the batter plus the remaining streusel. It’s DIVINE this way; so buttery and streusel-y! (It’s a word, trust me… ).
You could also add walnuts to the streusel, or even into the batter! Pecans or almonds would work too. Basically there’s no wrong way to make this coffee cake! Get creative, and add whatever you’d like. Enjoy with a tall glass of milk, plant based milk, coffee, or tea. Happy Breakfasting!
XO,
Heather
Other Popular Favorite Breakfast Recipes
Gingerbread Pancakes with a Vanilla Butter Glaze
Cranberry Streusel Coffee Cake
Ingredients
- For the coffee cake: 1 ½ cups all purpose flour 2 teaspoon baking powder ½ cup sugar 3 tablespoon salted butter, softened 1 large egg ¾ cup sour cream 1 ½ teaspoon pure vanilla extract ½ teaspoon salt ¾ cup cranberries
- For the streusel: ½ cup all purpose flour ⅓ cup granulated sugar 1 teaspoon cinnamon ¼ cup {½ stick} salted butter, softened
Instructions
- Preheat oven to 350°. Butter or spray a loaf pan or an 8×8 pan.
- To make the coffee cake: Whisk all dry ingredients in a medium-size bowl. Add in the egg, sour cream, butter, and vanilla, mixing until well incorporated.
- Fold cranberries into the batter gently with a spatula. The batter will be very thick and almost dough-like.
- Spread into prepared pan.
- To make the streusel: In a small bowl, mix ingredients for streusel. Sprinkle on top of unbaked coffee cake.
- Bake for 35-40 minutes in the 8×8, or 45-55 minutes in the loaf pan {until a toothpick inserted in the center comes out clean and the top is a light golden brown}. Let cool, cut into slices or squares, serve warm or cool. Store in an airtight container at room temperature for up to three days. Enjoy!
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