Rich Cranberry Coffee Cake Recipe

5 31 34
Rich Cranberry Coffee Cake Recipe
Rich Cranberry Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Rich Cranberry Coffee Cake Recipe

Read Reviews
5 31 34
Publisher Photo
When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! —Mildred Schwartzentruber, Tavistock, Ontario
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min. + cooling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 large eggs
  • 2-1/4 cups all-purpose flour, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries, patted dry
  • 1/2 cup chopped pecans or walnuts
  • Confectioners' sugar

Directions

In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition.
Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan.
Bake at 350° for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar. Yield: about 16 servings.
Originally published as Rich Cranberry Coffee Cake in Country Woman September/October 1992, p29

Nutritional Facts

1 slice: 337 calories, 20g fat (11g saturated fat), 99mg cholesterol, 285mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 large eggs
  • 2-1/4 cups all-purpose flour, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries, patted dry
  • 1/2 cup chopped pecans or walnuts
  • Confectioners' sugar
  1. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition.
  2. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan.
  3. Bake at 350° for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar. Yield: about 16 servings.
Originally published as Rich Cranberry Coffee Cake in Country Woman September/October 1992, p29

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Reviews forRich Cranberry Coffee Cake

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2124arizona User ID: 845443 268959
Reviewed Jul. 4, 2017

"I fixed this for Thanksgiving and everyone loved it!!"

MY REVIEW
NoWoodsMaggie User ID: 996737 263219
Reviewed Mar. 8, 2017 Edited Mar. 9, 2017

"I've been making this coffeecake for holiday gifts for years. But I make it year-round also. I always use frozen berries - but they need to be incorporated very quickly into the batter otherwise the batter gets too chilled to mix properly. The easiest way to do this is to mix the cranberries and nuts with the 1/4 c flour in a large metal bowl; then dump the batter into the bowl and fold the batter with the berries and nuts. So much easier than trying to blend in the mixer bowl. The one difference in my recipe versus this one is the baking temperature. I bake mine at 325 degrees for about 60 min. Comes out perfect every time."

MY REVIEW
techgirlmphs User ID: 8257985 258972
Reviewed Jan. 1, 2017

"This was a big hit at our Christmas Eve dinner. I added a little orange zest to the batter along with 1/2 cup of sour cream. I also created a glaze using strawberry orange juice and confectioner's sugar to pour over it. The dinner guest said the cake was moist and the glaze was awesome."

MY REVIEW
kikuge9288 User ID: 6771281 258466
Reviewed Dec. 22, 2016

"This is a go to Christmas recipe for our family. Everyone loves it, my husbands coworkers particularly and I love how easy it is to make. It freezes extremely well also."

MY REVIEW
michywishywashy User ID: 8770871 243844
Reviewed Feb. 15, 2016

"Very good cake - lovely taste. I will however add more cranberries 1/2 cup to a cup and bake for only 50 minutes next time as it was slightly dry."

MY REVIEW
PatMoulton User ID: 8039014 234068
Reviewed Oct. 5, 2015

"This recipe is great to take to a club meeting or church lunch because you will get raves and recipe requests."

MY REVIEW
LostTime User ID: 761087 225769
Reviewed May. 2, 2015

"This cake is easy to make and a good reason to keep frozen cranberries in your freezer. I baked it for about 65 minutes and it was perfect. I did forget to put the confectioner's sugar on after it was baked, but it really didn't need it. I like this cake because it is not overly sweet. It is perfect with a nice cup of coffee and satisfies a sweet tooth without being too much. I used a little more cranberries and nuts than called for because I didn't feel like taking the time to measure accurately on those ingredients. So I went with close enough and a few extra berries and nuts never hurts anything :). I used real butter and real cream cheese because if you are going to take the time to bake, skimping on ingredients is just plain silly. If you are looking for something to serve company, feel confident in making this recipe. Your guests will be glad you did."

MY REVIEW
troykelly User ID: 4444344 218601
Reviewed Jan. 23, 2015

"Wonderful and delicious!"

MY REVIEW
twinz4us2 User ID: 4157044 25677
Reviewed Nov. 30, 2014

"This cake was delicious. After reading previous reviews, I baked it for 50 minutes and it was perfect. I used reduced-fat cream cheese and cut the cranberries in half before adding them to the batter. I didn't add the nuts due to family preference. Thank you for sharing our new favorite cranberry recipe!"

MY REVIEW
lwalker528 User ID: 7505772 11702
Reviewed Jan. 3, 2014

"Made two of these to take to Christmas get togethers, they both turned out great. Stays very moist, the cream cheese really comes out, the tart and the crunch are a great combo. As with some of the other reviewers, mine ended up being a little brown, so next time I'd take it out at 50 or 55 minutes. But other than that it was a big holiday hit!"

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