Southern Living Annual Cookbooks and I are on a roll! The results are in and my Ridiculously Easy Cranberry Crunch Coffee Cake is a bonafide winner. I almost didn’t want to give this one away. However, with Thanksgiving coming up it had to go. Initially, I wasn’t sure if it would be good and honestly thought I let it bake too long. Nope, not at all.
The brown sugar in the batter and the topping were major contributors to its hue, but also to the somewhat caramel flavor.
It’s All About the Cranberries
Strangely enough, cranberry sauce is the last to go at the end of a holiday meal at our house. My daughter-in-law seems to care for it but she just takes a tiny bit. The garbage disposal is the lucky recipient of the rest. This recipe calls for minced cranberries and at the onset, I chose to mince by hand. After a few minutes, I let my food processor do the work. Oh, happy day!
For curiosity’s sake, I tasted a raw cranberry and was met with a bitter taste. Luckily, once they were surrounded by a sweet batter, and decadent brown sugar crumble complete with crunchy walnuts, no more bitter taste .
I slightly adapted the recipe by adding the Vanilla Glaze. It’s definitely worth every single calorie. I love sharing alternative holiday desserts with you and I hope you give my Ridiculously Easy Cranberry Crunch Coffee Cake a try.
- ⅔ cup butter or margarine, softened
- 1 cup sugar
- 1 cup firmly packed light brown sugar, divided
- 2 eggs
- 2 cups all-purpose flour
- 1½ teaspoons ground cinnamon, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ teaspoon ground nutmeg
- ½ cup chopped walnuts
- 1¾ cups fresh or frozen cranberries, minced
- Vanilla Glaze
- 1 cup powdered sugar, sifted
- 2 tsp vanilla
- 1 TBS milk
- Preheat oven to 350° F and prepare a 9x13-inch baking dish for non-stick baking.
- Beat butter at medium speed with an electric mixer until creamy.
- Then gradually add sugar plus ½ cup brown sugar, beating well.
- Add eggs and beat until yolk streaks are gone.
- Combine flour, 1 tsp cinnamon, and next 3 ingredients then add to butter mixture alternately with buttermilk, beginning and ending with flour mixture and mix well after each addition.
- Spoon half of batter into a greased and floured 13- x 9-inch pan.
- Combine remaining ½ cup brown sugar, remaining ½ tsp of cinnamon, nutmeg, and walnuts and sprinkle half of mixture over batter, and top with cranberries.
- Top with remaining batter, and sprinkle with remaining brown sugar mixture.
- Bake at 350° F for 35 minutes or until a wooden pick inserted in center comes out clean.
- Combine powdered sugar, vanilla and milk in small bowl and stir until smooth.
- Cut into squares, and serve coffee cake warm.
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