Cranberry-Walnut Coffee Cake, Thanksgiving Brunch Favorite

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What kind of recipe is it?

Cranberry-Walnut Coffee Cake is a delightful baked treat that perfectly balances sweet and tart flavors, making it an ideal brunch or afternoon snack option.

This cake features a tender crumb infused with vibrant cranberries and crunchy walnuts, offering a satisfying texture and a burst of flavor in every bite.

Easy to prepare, it’s perfect for both beginners and seasoned bakers looking to impress guests.

Whether served alongside coffee or enjoyed on its own, this cake is a festive addition to any gathering.

Ingredients

Cooking Steps

1. Gather all ingredients and equipment, including a mixing bowl, measuring cups and spoons, whisk, rubber spatula, and a 23 cm (9-inch) round cake pan. Preheat oven to 175 °C (350 °F) and adjust the oven rack to the center position.
2. Grease the cake pan with unsalted butter or line it with parchment paper for easier removal.
3. In a large mixing bowl, whisk together 240 g (2 cups) of all-purpose flour, 150 g (3/4 cup) of granulated sugar, 100 g (1/2 cup) of brown sugar, 15 g (1 tablespoon) of baking powder, 2 g (1/2 teaspoon) of baking soda, 3 g (1/2 teaspoon) of salt, and 5 g (1 teaspoon) of ground cinnamon until well combined.
4. In a separate medium bowl, cream together 113 g (1/2 cup) of softened unsalted butter and the remaining 50 g (1/4 cup) of granulated sugar using an electric mixer at medium speed until the mixture is light and fluffy, approximately 2–3 minutes.
5. Add 2 large eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then incorporate 5 ml (1 teaspoon) of vanilla extract.
6. Slowly pour in 120 ml (1/2 cup) of buttermilk, mixing until combined.
7. Gradually add the dry ingredient mixture from step 3 to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing.
8. Fold in 225 g (1 1/2 cups) of fresh cranberries (thawed and drained) and 100 g (1 cup) of chopped walnuts until evenly distributed.
9. Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
10. Bake in the preheated oven for 50–60 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes, then carefully invert onto a wire rack to cool completely.
12. Once completely cooled, sprinkle the top with powdered sugar if desired before serving.
13. Store any leftovers in an airtight container at room temperature for up to 3 days.
14. Enjoy your cranberry-walnut coffee cake!

Variations

• Cinnamon Swirl: Add a layer of cinnamon-sugar mixture (50 g (1/4 cup) brown sugar and 15 g (1 tablespoon) cinnamon) between half of the batter and cranberries for a flavorful twist.
• Gluten-Free Delight: Substitute the all-purpose flour with 240 g (2 cups) of a gluten-free flour blend to accommodate gluten sensitivities.
• Vegan Option: Replace eggs with 100 g (1/3 cup) of applesauce and use a plant-based butter and non-dairy milk in place of buttermilk for a vegan version.
• Orange Cranberry Fusion: Incorporate the zest of one orange (about 10 g) into the batter for a bright, citrusy flavor alongside the cranberries.

Tips on plating and presentation

Plating is an art that can elevate your cranberry-walnut coffee cake from tasty to truly impressive.

I like to dust the top with powdered sugar for a festive touch. Serve it on a decorative platter and add fresh cranberries or walnuts around the cake for color.

Consider pairing it with a small pitcher of cream for that perfect finishing touch. Enjoy!

What other dishes can I pair it with?

Have you ever wondered what dishes complement a cranberry-walnut coffee cake?

I love serving it alongside a savory quiche or a light salad with arugula and goat cheese. The combination of flavors balances perfectly.

You can also add a cheese platter featuring sharp and creamy varieties, or include some muffins for a delightful spread.

Each pairing enhances the coffee cake’s unique taste!

What drinks can I pair it with?

When considering drinks to pair with cranberry-walnut coffee cake, I find a few classics really elevate the experience.

A hot cup of spiced chai complements the flavors beautifully, while a crisp sparkling cider adds an invigorating twist.

If you’re in the mood for something stronger, a light red wine like Pinot Noir balances the sweetness perfectly.

Enjoy experimenting with these delightful options!

Frequently Asked Questions

Can I Use Frozen Cranberries Instead of Fresh?

Absolutely, you can use frozen cranberries instead of fresh! I often find they work just as well, just make sure to thaw and drain any excess moisture before adding them to your recipe. Enjoy!

How Long Can I Store Leftover Coffee Cake?

I usually store leftover coffee cake in an airtight container at room temperature for up to three days. If I want to keep it longer, I freeze individual slices for up to three months.

Is This Recipe Suitable for Freezing?

Absolutely, this recipe’s perfect for freezing! I usually wrap individual slices tightly in plastic, then store them in an airtight container. Just thaw in the fridge overnight, and you’ll enjoy it like fresh!

Can I Substitute Walnuts With Another Nut?

I’ve substituted walnuts with pecans and almonds in similar recipes, and they work beautifully. Just remember to chop them well for even distribution and flavor throughout your dish. Enjoy experimenting!

What Makes This Coffee Cake a Thanksgiving Favorite?

This coffee cake’s warm flavors and festive cranberries create a cozy vibe that celebrates the holiday spirit. I love sharing it with family, and its delightful sweetness makes it a perfect centerpiece for Thanksgiving brunch.