Cranberry Swirl Coffeecake

Moist and flavorful, this Cranberry Swirl Coffeecake is the perfect breakfast or brunch treat to impress your family and friends. Fresh or frozen cranberries add a sweet and tangy twist to this classic coffeecake recipe, which is topped with a crumbly sugar and butter mixture for added crunch and sweetness.

Ready Time

1 hrs 15 mins

Yields

4 servings

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain Greek yogurt
1 cup fresh or frozen cranberries
1/4 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (180°C).

Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the brown sugar and mix until well combined.

Beat in the eggs one at a time, followed by the vanilla extract.

Don’t overmix! In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the Greek yogurt until smooth.

Gently fold in the cranberries and pecans (if using).

Pour the batter into the prepared baking pan and smooth the top.

To make the swirl, mix the remaining 2 tablespoons of sugar and 1 tablespoon of flour in a small bowl.

Add the softened butter and use your fingers or a pastry blender to work it into the dry ingredients until crumbly.

Sprinkle the swirl mixture evenly over the top of the batter in the pan.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Let the coffeecake cool completely in the pan before slicing and serving.

Notes

Make sure to not overmix the batter to prevent a dense coffeecake. Use fresh or frozen cranberries for this recipe; if using frozen, thaw and pat dry with a paper towel beforehand to remove excess moisture.

If you decide to add pecans, toast them in a 350°F oven for 5-7 minutes, or until fragrant, to bring out their flavor.

This coffeecake is perfect for a brunch gathering or a quick breakfast on-the-go. Store leftover coffeecake in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

For an extra crunch, sprinkle some granola or chopped nuts on top of the coffeecake before baking.

To ensure the swirl mixture doesn’t sink into the batter, sprinkle it evenly and don’t overmix.