Cranberry Crumb Coffee Cake

This tender, moist coffee cake, featuring tart cranberries, brown sugar streusel and a sweet vanilla glaze makes for a wonderful holiday brunch treat.



  • For the Brown Sugar Streusel:
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 1/3 cup all-purpose flour
  • For the Coffee Cake:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (softened slightly )
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 2 cups fresh cranberries
  • For the Vanilla Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons milk or half and half
  • 1/2 teaspoon pure vanilla extract

Cooking Directions

  • 1
    To make the streusel, melt the butter in a small Circulon® Symmetry Chocolate saucepan. Let cool slightly and stir in the brown sugar, cinnamon and 1 and ⅓ cup all-purpose flour. Set aside.
  • 2
    Preheat the oven to 350°F. Lightly grease a Circulon® Symmetry Chocolate 9 x 13 inch baking pan.
  • 3
    Sift together 2 and ¼ cups flour, baking powder, baking soda, and salt; set aside.
  • 4
    In the bowl of a stand mixer, cream the butter and sugar together until light and creamy. Beat in eggs, one at a time. Stir in the vanilla extract. Add the flour mixture alternately with the sour cream, mixing just until well combined. Fold in the cranberries.
  • 5
    Pour the batter into the Circulon® Symmetry Chocolate 9 x 13 inch baking pan and top with the brown sugar streusel. Bake at 350°F for 22-24 minutes or until a toothpick inserted into the center comes back out clean. Let the coffee cake cool completely.
  • 6
    To make the vanilla glaze, beat together the powdered sugar and milk until smooth. Stir in the vanilla extract. Drizzle onto the cooled coffee cake.

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