(Emily And Jimmer'S) Favorite Coffee Cake
A moist and flavorful coffee cake featuring tart cranberries and a tender crumb, perfect for breakfast or brunch gatherings. Its sweet and tangy profile pairs beautifully with coffee or tea, making it a crowd-pleaser for family and friends who love a fruity baked treat.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Blend all the ingredients together except the cranberries.
- Add the cranberries last and gently fold them into the batter.
- Pour the batter into a greased baking pan.
- Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
- Serve the cake warm or cooled, optionally with sauce.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the sugar with brown sugar for a deeper flavor. If cranberries are unavailable, consider using blueberries or chopped apples instead. Make sure not to overmix the batter after adding the cranberries to keep the cake fluffy. This cake pairs beautifully with a cup of coffee or tea.
Serving Suggestions
Serve this delicious coffee cake warm for breakfast or as an afternoon snack. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a hot beverage like coffee or tea. It also makes a delightful dessert when topped with a light drizzle of glaze or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 2 months. To reheat, simply warm individual slices in the microwave for 15-20 seconds or reheat the whole cake in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of (Emily And Jimmer'S) Favorite Coffee Cake contains roughly 345 calories, with 2g protein, 57g carbohydrates, and 14g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1148mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to rinse and drain them before adding to the batter. There's no need to thaw them, as they will bake perfectly into the cake. This can also help keep the cake moist.
How do I know when the cake is done baking?
The cake is done when a knife or toothpick inserted into the center comes out clean, with no wet batter sticking to it. You can also gently press the top of the cake; it should spring back if it’s fully baked. Keep an eye on it towards the end of the baking time to avoid overcooking.
Can I add nuts or other fruits to the recipe?
Absolutely! Chopped walnuts or pecans can add a delightful crunch to the cake. You can also experiment with other fruits like raspberries or diced peaches. Just be mindful of the moisture content, as adding too much wet fruit can affect the cake's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).