Big Crumb Cranberry Coffee Cake
Recipe type: brunch, breakfast
Prep time: 
Cook time: 
Total time: 
Makes: 15 servings
New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!
For the crumb topping:
  • 234g (1 cup) firmly packed light brown sugar
  • 106g (1/2 cup) granulated sugar
  • 9g (1½ tablespoons) cinnamon
  • 3g (1/2 teaspoon) salt
  • 227g (1 cup) unsalted butter, melted
  • 330g (~2½ cups) all-purpose flour
For the cranberries:
  • 250g (3 cups) fresh cranberries
  • 14g (1 tablespoon) granulated sugar
  • 1g (1/2 tablespoon) orange zest (from ~1 orange)
  • 1g (1/2 teaspoon) ground cinnamon
  • ½g (½ teaspoon) ground ginger
For the cake:
  • 330g (~2½ cups) all-purpose flour
  • 4g (3/4 teaspoon) baking powder
  • 5g (1 teaspoon) baking soda
  • 3g (1/2 teaspoon) salt
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 318g (1½ cups) granulated sugar
  • 110g (2 large) whole eggs
  • 284g (1¼ cups) plain greek yogurt (I used nonfat but any type will work)
  • 5 milliliters (1 teaspoon) vanilla extract
  1. Pre-heat oven to 350 degrees; line a a 13x9 baking pan with parchment paper; set aside
  2. Additionally, line a baking sheet with parchment paper and set aside
Prepare the crumb topping
  1. In a medium bowl, stir together sugars, salt and cinnamon; whisk in melted butter; whisk in flour until it is completely absorbed
  2. Spread topping mix out on prepared baking sheet set aside
Prepare cranberries
  1. In a medium bowl, stir together cranberries, sugar, orange zest, cinnamon and ginger; set aside
Prepare cake
  1. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  2. In the large bowl of an electric mixer, beat butter and sugar for several minutes until light and fluffy
  3. Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, mixing on medium speed in-between; beat just until incorporated
  4. Scrape the bowl again and add yogurt and vanilla and mix on medium speed just until combined
  5. Add ⅓ of the dry ingredients and stir on low speed just until combined; repeat with remaining dry ingredients in two parts and do not over-mix; pour cake batter into prepared baking pan
  6. Sprinkle cranberries over top and then drop chunks of the topping over cake layer until completely covered with a thick layer of topping
  7. Bake for about 55 minutes or until a knife or toothpick comes out clean from center; if topping starts to brown too much while cooking, lightly cover with a layer of tin foil and continue to bake as directed
  8. Allow to cool for several minutes before slicing and serving; keep well covered at room temperature up to three days or wrap well and store in freezer up to one month
Adapted from Fake Ginger
Recipe by Keep It Sweet Desserts at