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Cranberry Swirl Coffee Cake Recipe

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4.2 from 4 reviews

This Cranberry Swirl Coffee Cake combines a moist, creamy cake base with a tangy and sweet cranberry swirl, topped with a buttery, spiced crumble. The homemade cranberry sauce is simmered with orange zest, juice, and warm spices to create a jammy swirl that perfectly complements the soft cake, making it an ideal treat for breakfast or brunch.

Ingredients

Cranberry Swirl

  • 2 cups fresh or frozen cranberries
  • 1 tablespoon orange zest
  • ⅓ cup orange juice
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves

Crumble Topping

  • 1 ½ cups all-purpose flour
  • ½ cup brown sugar, packed
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup (1 stick) unsalted butter, melted

Cake Batter

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, at room temperature
  • 2/3 cup sour cream, at room temperature

Optional

  • 2–3 tablespoons powdered sugar (for dusting)

Instructions

  1. Make the Cranberry Swirl: In a pot over medium-high heat, combine the cranberries, orange zest, orange juice, granulated sugar, cinnamon, and cloves. Stir to mix and bring to a boil. Reduce heat to medium and cook, stirring regularly while gently mashing the cranberries, until most have burst and the mixture thickens to a jam-like consistency, about 15-25 minutes. Remove from heat and allow to cool completely to room temperature. This can be done up to a week ahead and refrigerated.
  2. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal of the cake.
  3. Make the Crumble Topping: In a medium bowl, combine all the crumble ingredients — flour, brown sugar, salt, cinnamon, cloves, and melted butter. Mix until crumbly with no dry pockets of flour. Set aside.
  4. Make the Cake Batter: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In another large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the vanilla extract, egg, and sour cream, beating until well combined, about 1 minute. Gradually add the dry ingredients to the wet ingredients in two additions, beating just until incorporated. The batter will be thick and creamy.
  5. Assemble the Cake: Spread half of the batter evenly in the prepared springform pan using an offset spatula. Measure out 1 cup of the cooled cranberry swirl and add dollops across the batter, then spread into an even layer. Spread the remaining batter over the cranberry layer evenly. Gently tap the pan on the counter a few times to settle the batter. Sprinkle the crumble topping evenly over the cake batter.
  6. Bake: Place the cake on the center rack of the oven and bake for 50-60 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool on a wire rack for 10 minutes. Run a palette knife around the edge to loosen the cake ring and release the springform ring. Cool an additional hour. Before serving, remove the bottom of the pan and parchment paper. Optionally dust the top with powdered sugar.

Notes

  • Make the cranberry swirl up to a week in advance and store it in the refrigerator for convenience.
  • Ensure the butter is softened for the batter and melted for the crumble topping for best texture results.
  • Allow the cake to cool fully before removing from the pan to prevent it from breaking.
  • Use an offset spatula for even spreading of the batter and swirl layers.
  • For a more intense orange flavor, you can add a teaspoon of orange extract to the cranberry swirl.

Find it online: https://bitezly.com/cranberry-swirl-coffee-cake-recipe/