Got it! Here’s a simple and delicious cranberry-walnut coffee cake recipe you can make from scratch:
Cranberry-Walnut Coffee Cake
Prep Time: 15 min
Cook Time: 45–50 min
Servings: 8–10
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 1 cup fresh or frozen cranberries
For the walnut topping:
- ½ cup chopped walnuts
- ¼ cup brown sugar
- 1 tsp cinnamon
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven & prep pan:
Preheat oven to 350°F (175°C). Grease a 9-inch square or round baking pan (or line with parchment). - Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream butter & sugar:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla, mixing well. - Combine wet & dry ingredients:
Add half of the flour mixture to the butter mixture, then sour cream, then remaining flour. Stir until just combined. - Fold in cranberries:
Gently fold in cranberries. - Prepare walnut topping:
Mix walnuts, brown sugar, cinnamon, and melted butter in a small bowl. - Assemble & bake:
Spread half the batter in the pan. Sprinkle half the walnut topping. Spread remaining batter, then top with remaining topping.
Bake 45–50 minutes, or until a toothpick comes out clean. - Cool & serve:
Let cool 10–15 minutes, then slice and enjoy warm or at room temperature.
If you want, I can give you a version with a cinnamon-crumb swirl inside, so every bite is extra rich and crumbly. That’s my favorite way to do it!
Do you want me to share that version too?
