Best 3 Cranberry Crunch Coffee Cake Recipes

Indulge in the delightful Cranberry Crunch Coffee Cake, a perfect blend of sweet and tart flavors that will tantalize your taste buds. This delectable treat combines a moist coffee cake base with a layer of tangy cranberries and a crunchy oat topping, creating a harmonious symphony of textures and flavors. This recipe includes three variations to cater to different preferences: a classic Cranberry Crunch Coffee Cake, a Gluten-Free Cranberry Crunch Coffee Cake, and a Vegan Cranberry Crunch Coffee Cake. Each variation offers a unique twist while maintaining the essence of this irresistible coffee cake.

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 crunchy topping, use a combination of chopped nuts and oats.
To make the coffee cake extra moist, add a cup of sour cream or yogurt to the batter.
For a sweeter coffee cake, increase the amount of sugar in the batter.
To make the coffee cake more flavorful, add a teaspoon of vanilla extract or almond extract to the batter.
For a festive coffee cake, top with a layer of fresh cranberries before baking.

Conclusion:

Cranberry crunch coffee cake is a delicious and easy-to-make breakfast treat. With its moist crumb, crunchy topping, and sweet-tart cranberries, this coffee cake is sure to please everyone at your table. Whether you're serving it for a special occasion or just a weekend brunch, cranberry crunch coffee cake is a surefire hit.

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