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Cranberry Coffee Cake

My H-E-B Texas Life Magazine December 2013


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

50 minutes


8 servings


1  stick + 1 Tbsp. butter

*  parchment paper

1 3/4  c.  sugar

1  tsp.  vanilla extract

2  Tbsp.  orange zest

2  c.  cranberries, fresh or thawed if frozen

2  c.  flour + 1 Tbsp., divided

2  tsp.  baking powder

2  tsp.  salt

2  large eggs

1/2  c.  whole milk


Preheat oven to 375°F with rack in the middle. Generously butter a 9" x 2" inch round cake pan. Cut parchment paper to fit bottom of pan and place over buttered bottom of the pan.

Combine sugar and vanilla in a bowl.

In the bowl of a food processor combine 1/2 cup sugar-vanilla mixture, zest and frozen cranberries. Pulse until coarsely chopped.

Whisk together 2 cups flour, baking powder, and salt.

Beat together 1 stick butter and 1 cup sugar-vanilla mixture in a bowl with an electric mixer at Medium-High speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down sides and bottom of bowl. Reduce speed to low and mix in flour mixture alternately with milk, beginning and ending with flour, until all is combined.

Spread half of batter in pan, then spoon cranberry sugar mixture over it, leaving 1/2 inch border around edge. Top with remaining batter and smooth top.

Blend remaining 1/4 cup sugar-vanilla mixture with 1-tablespoon butter and remaining flour using your fingertips. Sprinkle over batter.

Bake until wooden pick inserted into cake (not into cranberry filling) comes out clean and sides begin to pull away from pan, 45-50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine December 2013

Overall Rating