Everyone has their own version but in my opinion it HAS to include cinnamon..
Christmas Cranberry Cooler Recipe
- 2 cups fresh cranberries
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
An optional Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preheat your oven to 350°F (175°C). Grease a round, thick cake pan and set aside.
Topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping.
Add the cold, cubed butter and use a fork or your fingers to blend until the mixture resembles coarse crumbs. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the cranberries.
Spread half of the cake batter into the prepared pan, smoothing it with a spatula.
Sprinkle half of the streusel topping evenly over the batter.
Add the remaining batter on top, spreading it to cover the streusel layer.
Finish by sprinkling the remaining streusel topping.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Once the cake has cooled, drizzle the glaze over the top.
Backstory to this Cake; as told on MySpace 20 years ago!
So, picture this: it’s a chilly winter’s night, and someone, probably a baking wizard with a twinkle in their eye, decided to toss cranberries into a coffee cake batter.
Back in the day, cranberries were more than just a Thanksgiving sidekick. Fresh, vibrant, and a little bit sassy, these berries started showing up in all sorts of culinary experiments. One brave soul threw them into a coffee cake batter, and boom – the Christmas Cranberry Coffee Cake made its debut.
I like to think it happened on a lazy Sunday afternoon, with snowflakes gently falling outside the window. Someone reached into the pantry, grabbed some cranberries, and thought, “Why not?” Little did they know they were about to create a something that i would write about years later.
Sour Cream Magic
Now, let’s talk about the secret weapon in this cake – sour cream. It’s not just there for moisture; it’s the unsung hero that makes this cake tender, decadent, and downright irresistible. It’s like the friend who always knows how to make you feel better – reliable and comforting.
Somewhere along the way, someone decided to toss sour cream into the mix, and the result was pure magic. It’s the kind of cake that feels like a warm hug, especially on those chilly winter mornings when you’re wrapped up in a blanket, staring at the twinkling lights on your Christmas tree.
Crunchy Streusel Topping
Now, let’s talk streusel topping. Brown sugar, cinnamon, and cold cubes of butter – it’s the crunchy crown that transforms this cake from good to “OMG, I need another slice.” It’s the surprise in every bite, the sweet and spicy crunch that makes you close your eyes and savor the moment.
I bet someone was playing around in the kitchen, wondering about how to get diabetes faster, and thought, “What if we add a little something on top?” Lo and behold, the streusel topping was born. And let’s be real, it’s the part of the cake you secretly (or not so secretly) pick at when no one’s looking.
Maybe one family added a bit more cinnamon, while another threw in a handful more cranberries. It became a tradition – a recipe jotted down in grandma’s cookbook, passed on to the next generation with a wink and a smile.
Grandma didn’t know she would be a legend, that she would make it to:
The age of Pinterest arrived. Suddenly, everyone was sharing their own spin on the classic. Gluten-free, vegan, keto-friendly, passive-aggressive – you name it, there’s a version out there. It’s like the cake adapted to the times, ensuring everyone gets a taste of the festive magic.
What makes the Christmas Cranberry Coffee Cake truly special is the way it turns moments into memories (and the smell of cinnamon!). Picture a kitchen filled with flour-covered aprons, the clinking of measuring spoons, and the sweet anticipation of a delicious treat baking in the oven. It’s not just a cake; it’s a catalyst for creating cherished memories.
So here’s to warm kitchens, fragrant spices, and the simple joy of sharing a slice of Christmas magic with those we hold dear. Cheers to the Christmas Cranberry Coffee Cake – a timeless tradition that continues to sweeten our lives, one delightful slice at a time! 🍰✨
Now, who’s up for a slice? 🎄☕