Cranberries and cardamom are just right for the holidays. This coffee cake is a great addition to your weekend mornings. Why I love this recipe is that it isn’t too sweet which makes it perfect with or without coffee.Â
There is nothing better than waking up in the morning on a weekend and having a nice cup of coffee with coffee cake. This is the perfect coffee cake recipe for the holidays to add a little extra flair to your morning routine. If you don’t have a routine that includes coffee cake, you will probably start one after you try this.Â
In this recipe
In my humble opinion coffee cakes for me are all about the crumb topping. That is the best part of the whole cake. Well let me take that back, almost the best part. I like to mix it up when it comes to the crumb topping. Check out some additional suggestions below if you want to change up the flavors.Â
This recipe calls for fresh or frozen cranberries. If you go the frozen route it is important to let them thaw before baking. If not you might end up with an unevenly baked cake due to the temperature differences within the cake.Â
When making this dough it will be quite thick and difficult to spread. This is ok due to the high amount of flour in this recipe. You may end up dropping the batter into the baking dish like dumplings. This is ok. Due to the amount of water that is within the cranberries additional flour is needed. The cake will still be light and the perfect companion to your cup of coffee, or tea if you are like me.Â
Mix it up
Here are some ideas for adding different flavors to the crumb topping:
- Nutmeg
- Ginger
- Allspice
- CloveÂ
- Mace (the outer portion of nutmeg)
- Star anise
Cranberry and Cardamom Coffee Cake
Equipment
- 8 x 10" baking dish
- Stand mixer with paddle attachment
- Mixing Bowl
- Whisk
Ingredients
Crumb Topping
- â…“ cup brown sugar packed
- â…“ cup sugar
- 3 tbsp butter unsalted, melted
- 1 tsp cinnamon
- 1 pinch salt kosher
Coffee Cake
- 1 cup butter unsalted, softened
- ½ cup sugar
- ½ cup brown sugar packed
- 2 eggs room temperature
- ½ tbsp vanilla
- 2½ cups all-purpose flour
- ½ tbsp cinnamon
- 1 tsp cardamom
- ½ tsp salt kosher
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 cup buttermilk
- 1 cup cranberries fresh, frozen and thawed
Instructions
- Preheat the oven to 350°F or gas mark 4. Grease the 8x10 inch baking dish.
- In a mixing bowl whisk the flour, cinnamon, cardamom, baking soda, baking powder, and salt together and set aside.
- In a stand mixer with paddle attachment, on medium-high speed, beat the butter until smooth. Add the sugars and continue to beat until better starts to lighten in color. Add the eggs one at a time waiting at least 1 minute between the two. Then add the vanilla.
- Reduce the speed to low and starting with the flour mixture add half of the flour mixture. Mix until just combined then add the buttermilk. Once that has combined add the rest of the flour mixture and mix until just combined. Add the cranberries.
- At this point the dough should be on the stiff side. This is ok. Pour into the greased baking dish. In the mixing bowl combine all of the ingredients for the crumb topping and mix until combined and then sprinkle over the top of the coffee cake. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool before serving.
