Cranberry Swirl Coffee Cake: A Festive Holiday Treat

Coffee cake is a beloved classic, perfect for cozy mornings, afternoon tea, or holiday gatherings. This cranberry swirl version elevates the traditional recipe with a burst of tart cranberries and a beautiful swirled pattern, making it both delicious and visually stunning. The combination of the buttery, tender cake, the tangy cranberries, and the sweet glaze creates a delightful symphony of flavors that’s sure to impress. This recipe provides detailed steps and instructions to guide you through creating this festive treat. Whether you’re an experienced baker or just starting out, you’ll find success with this easy-to-follow recipe.

Why You’ll Love This Cranberry Swirl Coffee Cake

* **Festive and Flavorful:** The tart cranberries add a delightful zing that complements the sweetness of the cake. The beautiful swirl pattern makes it visually appealing, perfect for holiday celebrations.
* **Easy to Make:** This recipe uses simple ingredients and straightforward steps, making it accessible to bakers of all skill levels.
* **Perfect for Any Occasion:** Enjoy it for breakfast, brunch, dessert, or as a special treat any time of day.
* **Make-Ahead Friendly:** You can prepare the cake batter and cranberry swirl ahead of time and assemble it just before baking.
* **Impressive Presentation:** The swirled design and glaze make this cake a showstopper.

Ingredients You’ll Need

For the Cake:

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream

For the Cranberry Swirl:

* 12 ounces fresh or frozen cranberries
* 1/2 cup granulated sugar
* 1/4 cup water
* 1 teaspoon orange zest

For the Glaze:

* 1 cup powdered sugar
* 2-3 tablespoons milk or orange juice
* 1/2 teaspoon vanilla extract (optional)

Equipment You’ll Need

* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Rubber spatula
* Saucepan
* Whisk
* Measuring cups and spoons
* Parchment paper (optional, for lining the pan)

Step-by-Step Instructions

Part 1: Preparing the Cranberry Swirl

1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, water, and orange zest.
2. **Cook the Cranberries:** Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly, about 8-10 minutes. The cranberries should release their juices and create a jam-like consistency.
3. **Cool the Swirl:** Remove the saucepan from the heat and let the cranberry swirl cool completely. As it cools, it will thicken further. This is crucial for preventing the swirl from sinking into the cake batter during baking.

Part 2: Making the Cake Batter

1. **Preheat Oven and Prepare Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal. This prevents the cake from sticking and makes it easier to lift out after baking.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour, resulting in a more uniform rise.
3. **Cream Butter and Sugar:** In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is important for incorporating air into the batter, which contributes to a tender cake texture. Use an electric mixer (stand or hand mixer) for best results.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. This helps to emulsify the batter and prevent curdling.
5. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can lead to a tough cake. Overmixing develops the gluten in the flour, resulting in a dense, less tender crumb.

Part 3: Assembling and Baking the Cake

1. **Spread Half the Batter:** Spread half of the cake batter evenly into the prepared baking pan. Use an offset spatula or the back of a spoon to ensure a smooth and even layer.
2. **Dollop Cranberry Swirl:** Spoon dollops of the cooled cranberry swirl evenly over the batter. Try to distribute the swirl throughout the entire surface of the batter.
3. **Spread Remaining Batter:** Carefully spread the remaining cake batter over the cranberry swirl. It can be a little tricky to spread the batter without disturbing the swirl, so work slowly and gently. You can use a spoon or an offset spatula to help spread the batter evenly.
4. **Create the Swirl:** Use a knife or skewer to gently swirl the cranberry mixture into the batter. Create a marbled effect by dragging the knife through the batter and swirl. Avoid over-swirling, as this can muddy the colors and make the swirl less distinct. Three to four passes are usually sufficient.
5. **Bake the Cake:** Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness after 45 minutes.
6. **Cool the Cake:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set slightly, making it easier to remove from the pan without breaking.

Part 4: Making the Glaze

1. **Combine Ingredients:** In a small bowl, whisk together the powdered sugar, milk (or orange juice), and vanilla extract (if using) until smooth. Add more liquid if needed to reach your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.
2. **Drizzle the Glaze:** Once the cake is completely cool, drizzle the glaze evenly over the top. You can use a spoon or a whisk to drizzle the glaze. For a more uniform look, you can use a piping bag or a squeeze bottle.

Tips for Success

* **Use Room Temperature Ingredients:** Using room temperature ingredients, especially the butter and eggs, helps to create a smoother batter and a more tender cake. Room temperature ingredients emulsify better, resulting in a more even texture.
* **Don’t Overmix the Batter:** Overmixing the batter can lead to a tough cake. Mix until just combined. The less you mix, the better the texture.
* **Cool the Cranberry Swirl:** Make sure the cranberry swirl is completely cooled before adding it to the batter. This will prevent it from sinking to the bottom of the cake during baking.
* **Check for Doneness:** Use a wooden skewer to check for doneness. If the skewer comes out clean, the cake is done. If it comes out with wet batter, continue baking for a few more minutes.
* **Let the Cake Cool Completely Before Glazing:** Glazing a warm cake can cause the glaze to melt and become runny. Allow the cake to cool completely before adding the glaze.

Variations and Substitutions

* **Use Different Berries:** You can substitute other berries for the cranberries, such as blueberries, raspberries, or blackberries. Adjust the sugar as needed based on the sweetness of the berries.
* **Add Nuts:** Add chopped nuts, such as walnuts or pecans, to the batter or sprinkle them on top of the glaze for added flavor and texture.
* **Citrus Flavors:** Experiment with different citrus flavors, such as lemon or grapefruit, in the cranberry swirl or the glaze.
* **Spice It Up:** Add a pinch of cinnamon, nutmeg, or ginger to the batter for a warmer, more festive flavor.
* **Vegan Option:** Substitute the butter with a vegan butter alternative, the eggs with applesauce or flax eggs, and the sour cream with a vegan sour cream alternative.

Serving Suggestions

* **Enjoy with Coffee or Tea:** This coffee cake pairs perfectly with a cup of hot coffee or tea.
* **Serve for Brunch:** It’s a great addition to a brunch spread.
* **Offer as Dessert:** It makes a delicious and satisfying dessert.
* **Gift It:** This coffee cake makes a thoughtful and homemade gift for friends and family.
* **Add a Scoop of Ice Cream:** For an extra indulgent treat, serve it with a scoop of vanilla ice cream.

Storage Instructions

* **Room Temperature:** Store the coffee cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store it in the refrigerator for up to 5 days. Bring to room temperature before serving.
* **Freezer:** You can also freeze the coffee cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.

Nutritional Information (Approximate, per slice)

* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 70-80mg
* Sodium: 200-250mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 3-4g

**Note:** Nutritional information may vary depending on specific ingredients and portion sizes.

This Cranberry Swirl Coffee Cake is a guaranteed crowd-pleaser that will bring warmth and joy to any occasion. Its beautiful presentation and delicious flavor make it a perfect centerpiece for your holiday table or a delightful treat to share with loved ones. So, gather your ingredients, follow the steps, and enjoy the magic of baking this festive coffee cake!

Enjoy this amazing Cranberry Swirl Coffee Cake Recipe!