When our children come home for the holidays, I make sure to bake this cranberry coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake any time we want! —Mildred Schwartzentruber, Tavistock, Ontario
Cranberry Coffee Cake Tips
Should you thaw frozen cranberries before making Cranberry Coffee Cake?
No, frozen cranberries needn't be thawed before baking. Stock up and freeze them when they're in season! If fresh is not available, dried cranberries are a great option, too.What kinds of glazes work well on Cranberry Coffee Cake?
Orange glaze, vanilla glaze or a sprinkling of powdered sugar all taste amazing.
—Rashanda Cobbins, Taste of Home Food Editor
How should you store Cranberry Coffee Cake?
Store coffee cake on the countertop for 1-2 days or in the refrigerator for up to 5 days. Either way, store the cake covered to prevent it from drying out.—Rashanda Cobbins, Taste of Home Food Editor
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 cup butter, softened
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh or frozen cranberries, patted dry
- 1/2 cup chopped pecans or walnuts
- Confectioners' sugar
Directions
- Preheat oven to 350°. In a large bowl, beat cream cheese, butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, mixing well after each addition.
- Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining 1/4 cup flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan.
- Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Let stand 5 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
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