Real Recipes From Real Home Cooks ®

cranberry crunch coffee cake

(3 ratings)
Recipe by
Carol Junkins
Hanson, MA

Coffee cakes of all kinds, easy to make and many varieties to make. Can never go wrong serving them anytime. Nice with fruit in them as well.

(3 ratings)
yield 9 x13
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For cranberry crunch coffee cake

  • 1/2 c
    butter, softened
  • 2
  • 1 c
    granulated sugar
  • 1 c
    brown sugar, firmly packed
  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 tsp
  • 1 c
  • 1/3 c
    chopped walnuts
  • 1 3/4 c
    cranberries, minced (fresh or frozen)

How To Make cranberry crunch coffee cake

  • 1
    Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside. Beat butter on medium speed until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add eggs
  • 2
    Combine 2 cups of flour, 1 teaspoon cinnamon, baking soda , powder and salt. Add to butter mixture alternately with buttermilk. Beat well . Spoon half the batter into pan.
  • 3
    Combine the remaining 1/2 cup brown sugar, remaining 1/2 teaspoon of cinnamon and chopped walnut. Sprinkle half of brown sugar mixture over batter. Top with cranberries. Top with remaining batter and remaining brown sugar mixture. Bake 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.