Fresh Cranberry & Lemon Coffee Cake
Lemon Cranberry Coffee Cake is a light dessert topped with homemade whipped cream! Perfect for leftover cranberries from Thanksgiving or Christmas dinner.
Servings 16 servings
Preheat oven to 350 degrees. Grease a 9x13 glass baking dish and set aside.
In a small bowl, mix fresh cranberries with sugar and set aside.
In a different bowl, incorporate butter into dry ingredients for the topping until large crumbs form and it resembles sand. Set aside.
In large bowl, whip butter and sugar together until light and fluffy, about 3 minutes. Reduce mixer speed and stir in eggs, 1 at a time, lemon zest and vanilla extract. Whip 30 seconds, scrape down sides and whip again for another 30 seconds. Sift all dry ingredients together and pour lemon juice into milk. With mixer on low, alternate wet and dry ingredients until everything is just combined. Scrape down sides of bowl and mix again briefly. Pour half the batter into prepared pan. Top with cranberry mixture. Spread remaining batter over cranberries and sprinkle with crumb topping.
Bake 40-45 minutes or until top starts to brown and toothpick comes out clean when inserted. Remove from oven and cool. Store in an air tight container for up to 4 days. Serve with fresh whipping cream.
Calories: 310kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 172mg | Potassium: 93mg | Fiber: 1g | Sugar: 30g | Vitamin A: 415IU | Vitamin C: 3.4mg | Calcium: 41mg | Iron: 1.1mg