Cranberry Streusel Coffee Cake is filled with tart cranberries and topped with pecan streusel topping. Divine.
Happy December! Are you still stuffed from Thanksgiving like I am? Somehow I managed to make even more food over the weekend, in between all our holiday decorating. After all, we’re not really supposed to have pie and stuffing for breakfast, are we? Luckily I had a batch of whole lemon scones in the freezer, but that didn’t stop me from whipping up a coffee cake to fuel us for gift shopping.
Classic coffee cake with crumble topping, like this apple coffee cake, is one of my very favorite breakfast foods. Although they are basically muffins cooked into one big pan, they seem a little more special when it comes to presentation during the meal.
Maybe it’s because we eat them with forks instead of our hands, or maybe because we tend to have coffee cake when company is over. These company-worthy breakfasts are just as easy to put together when you’re planning to stay in your jammies all day, though!
I make use of leftover cranberry sauce for this coffee cake, which also boasts crunchy pecans. Down here in Texas, we have a tendency to put pecans in just about everything, and chances are you will have some on hand from holiday baking anyway! If not, feel free to toss in your favorite nut instead.
You can put the cranberry sauce all on top like I did, or layer it in the batter for a fruity center. Note that while a smoother cranberry sauce will work best, don’t be afraid to use your chunkier homemade sauce. No matter what, this cranberry coffee cake will be a hit!
For ease of serving, I recommend lining your baking pan with parchment rather than just greasing the pan. That way, you can lift the cake out when cooled and create a pretty presentation, or just make things easier when it’s time to clean up.
Need a cranberry sauce for this recipe? I recommend Tracy’s cranberry jalapeño jam, which will help put a kick in your pants in the morning!
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