Cranberry Coffee Cake with Oat Crumble Recipe
This Cranberry Coffee Cake is a moist, flavorful treat featuring a tender oat flour base layered with a tangy cranberry filling and topped with a crunchy oat crumble. Sweetened naturally with honey and coconut sugar, this cake is perfect for breakfasts, brunches, or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cake Batter
- 1 cup milk (almond or any neutral-flavored milk)
- ½ cup coconut oil, melted
- ½ cup honey (or maple syrup)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ¾ cups oat flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
Cranberry Layer
- 4 cups fresh or frozen cranberries
- ¼ cup honey
Crumble Topping
- ¾ cup oats
- ¼ cup coconut sugar
- ¼ cup coconut oil, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 9×11-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Make cranberry layer: In a small pot, combine the cranberries and ¼ cup honey. Bring to a simmer over medium-high heat and allow to cook for 4-5 minutes until cranberries start breaking down and form a chunky sauce.
- Prepare crumble topping: In a small bowl, mix together the oats, coconut sugar, and melted coconut oil until well combined and crumbly in texture.
- Mix wet ingredients: In a large bowl, whisk together the milk, melted coconut oil, honey, eggs, and vanilla extract until smooth and fully combined.
- Combine dry ingredients: In a separate medium bowl, whisk oat flour, baking powder, and sea salt to distribute ingredients evenly.
- Make batter: Add the dry ingredients to the wet ingredients and gently whisk until just combined, taking care not to overmix. The batter will be thin.
- Assemble the cake: Pour the batter into the prepared baking dish. Spoon and dot the simmered cranberry mixture over the batter. Since the batter is thin, the cranberries will partially sink into it.
- Add crumble: Evenly sprinkle the oat crumble mixture over the cranberry-topped batter to create a crunchy topping.
- Bake the cake: Place in the preheated oven and bake for 35-40 minutes or until the cake puffs slightly and edges turn golden brown.
- Cool and serve: Remove from oven and let cool for at least 10 minutes in the pan before cutting into 12 slices. Serve warm or at room temperature.
Notes
- You can use fresh or frozen cranberries for this recipe. If using frozen, no need to thaw prior to cooking.
- Almond milk can be substituted with any other neutral plant-based or dairy milk according to preference.
- Honey can be replaced with maple syrup or another liquid sweetener, adjusting sweetness to taste.
- For a gluten-free version, ensure your oat flour and oats are certified gluten-free.
- Allow the cake to cool sufficiently to help it set and avoid crumbling while slicing.
