Fresh fruit, crumble, and a drizzle of glaze make this Apple Cranberry Coffee Cake an impressive coffee cake to share at breakfast.
Apples, cranberries, and spices work together to make a delicious breakfast cake. Adding crumble and glaze makes it disappear in a hurry.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Yield: 12 pieces of cake
Ingredients
For the Cake
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 brown sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup finely diced apples
- 1 cup fresh cranberries, quartered
For the Topping
- 4 Tablespoons butter
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/2 cup pecan chips
For the Glaze
- 1 cup powdered sugar
- 1/2 teaspoon apple pie spice
- 2 Tablespoons water
Instructions
- Beat the butter and sugars until creamy. Add the eggs, sour cream, and vanilla and beat again.
- Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly beat into the butter mixture.
- Add the diced apples and cranberries and stir gently. Spoon the batter into a 9 inch springform pan that has been lined with parchment paper.
- Combine the topping ingredients and use a fork to mix the butter into everything until it resembles coarse crumbs. Sprinkle evenly over the top of the cake batter.
- Bake at 350 degrees for 50 minutes. Do not over bake. Remove and let it cool. Remove the sides of the pan.
- Whisk together the glaze ingredients. Drizzle over the top of the cooled cake. Let set. Cut into 12-14 wedges. Store in a sealed container.