Cranberry Buckle Coffee Cake

Cranberry Buckle Coffee Cake I associate fresh cranberries just as much if not more with Thanksgiving as with Christmas. The best cranberry sauce I’ve made is thanks to Orangette {she calls hers a chutney, not a sauce}. I made it last Thankgiving, then used the leftovers for both a post-Thanksgiving healthy yogurt parfait and an easy appetizer for the holidays. It’s saying a lot for me to use leftovers and actually enjoy them, so I would highly recommend trying her cranberry chutney this year for Thanksgiving, which you can do by clicking HERE for the original recipe or HERE for my version.

Besides cranberry sauce/chutney, I really enjoy fresh cranberries in baked goods. This Cranberry Buckle Coffee Cake is thanks to a local caterer Eat Well. I’d enjoyed their blueberry version of this cake at a food photography workshop I took last spring. I’d found the recipe on-line and after seeing their suggestion to make a cranberry version, knew I’d have to share it on my blog.

This cake is very simple to put together and it’s incredibly moist and delicious. If you are having out-of-town guests this holiday season, it’d be a great thing to bake the night before to have ready for guests to serve themselves. They’d most definitely think you were the hostess with the mostest if they found this waiting for them in your kitchen…

Cranberry Buckle Coffee Cake

Cranberry Buckle Coffee Cake
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Ingredients
  1. 2 1/2 c. all-purpose flour
  2. 3/4 c. sugar
  3. 1/2 t. salt
  4. 1 1/2 sticks unsalted butter, cold and cubed
  5. 1/2 t. baking powder
  6. 1/2 t. baking soda
  7. 1/4 t. ground ginger
  8. 1/4 t. cinnamon
  9. 3/4 c. buttermilk
  10. 1 large egg
  11. 1/4 c. light brown sugar
  12. 1 c. fresh cranberries, large ones halved
  13. 1/4 c. shredded coconut
Instructions
  1. Preheat oven to 350 degrees and spray a 9-inch springform pan with cooking spray.
  2. Wash your cranberries and halve the large ones. In a small bowl, toss together the fresh cranberries and coconut and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, white sugar and salt. Stop mixer and add the cubed butter all at once. Mix on low speed until mixture resembles course bread crumbs.
  4. Stop mixture and measure out 1/2 cup of the flour mixture. Add it to a medium bowl and mix it together with the 1/4 cup of light brown sugar. Use a fork or pastry blender, then set aside.
  5. To the flour mixture in the stand mixer, add the baking powder and soda, ginger and cinnamon. Mix on low until well incorporated. Beat together the buttermilk and egg. Add to the flour mixture and mix on low until just combined. The batter will be very thick.
  6. Gently and evenly spread the cake batter into the prepared springform pan. Top evenly with the cranberries and coconut. Then top evenly with the streusel.
  7. Bake for 45 minutes. Allow to cool on a cooling rack in the pan for 15 - 20 minutes. Remove sides of pan. Carefully run a knife in between the bottom of the cake and the bottom of the pan to separate. Slice and serve.
Adapted from Eat Well
Adapted from Eat Well
Foodtastic Mom http://www.foodtasticmom.com/