Description
A delightful coffee cake featuring tart cranberries and a crumbly topping, perfect for warming up your chilly autumn days.
Ingredients
- 2 Cups all-purpose flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon sugar
- 5 Tablespoons cold butter
- 1 egg
- ½ Cup milk
- 2 ½ Cups fresh cranberries (halved)
- ¼ Cup all-purpose flour (for the crumble topping)
- ½ Cup sugar (for the crumble topping)
- 3 Tablespoons butter (for the crumble topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease an 8×8-inch or small rectangular baking pan.
- In a large bowl, mix together the flour, baking powder, salt, and ½ teaspoon of sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg and milk; then pour the mixture into the dry ingredients and stir until combined.
- Spread the batter evenly into the prepared baking dish.
- Sprinkle the halved cranberries over the batter.
- In another bowl, combine the crumble topping ingredients and sprinkle over the cranberries.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool for a few minutes before serving warm.
Notes
Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.