Spiced Cranberry Snack Cake
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This Spiced Cranberry Snack Cake is a holiday inspired coffee cake that you'll want to savor all season long. This delicious 9-inch cake is is perfect for brunch or dessert.
If you love coffee cakes as much as I do, be sure to check out some of my other favorite recipes like my Cinnamon Swirl Coffee Cake, Coffee Cake Muffins, or my Cinnamon Pecan Babka Coffee Cake.
Table of Contents
This Spiced Cranberry Snack Cake is a moist and lightly spiced sour cream cake with a streusel topping and a sweet glaze on top. I use cinnamon and Chinese Five Spice in this cake. Chinese Five Spice is one of my favorite spices for the holiday season, as it just tastes like Christmas! If you're not familiar with it, then I highly recommend trying it out as it's so good!
Enjoy this Spiced Cranberry Snack Cake with a glass of milk, a cup of coffee, tea, or just on its own. This easy single layer cake makes a great addition to your Thanksgiving or Christmas menu!
Why You'll Love This Recipe
Lightly Spiced: This Spiced Cranberry Snack Cake is lightly spiced with Chinese Five Spice which is one of my favorite spices to use around the holidays.
Seasonal Ingredients: This cake uses spices and seasonal cranberries for a seasonal treat you'll look forward to every year.
Streusel Topping: The streusel topping is crunchy and sweet and it has the addition of glaze!
Brunch or Dessert: Single layer cakes with streusel topping are the perfect kind of snack cake that can be either breakfast or dessert.
Ingredients
Real Coco Organic Coconut Milk
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Coconut Flour
Organic Fresh Cranberries
Frontier Co-Op Organic Korintje Cinnamon
Frontier Co-Op Organic Chinese Five Spice
Florida Crystals Organic Powdered Sugar
Tools Needed
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line a 9-inch cake pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar. Mix on low until combined and there are no butter chunks. Add the eggs, coconut milk, and sour cream and mix on low until combined.
In a separate bowl, add the flour, coconut flour, cinnamon, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until combined into a smooth batter, scraping down the sides of the bowl as needed. Add in the cranberries and fold to combine completely.
Step 3
Pour the batter into the prepared cake pan and spread out evenly. Bake for 20 minutes. Set a timer. While the cake is baking, prepare the topping.
Step 4
To make the topping: Add the flour, cane sugar, cinnamon, and Chinese Five Spice to a medium bowl and swirl together. Add the 6 tablespoons melted butter and fold together with a spatula until you have a paste.
Step 5
Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
To make the glaze: Add the powdered sugar and water into a small bowl and whisk together. Drizzle the glaze on top of the cake.
FAQ's
Yes, just add ¼ teaspoon salt to the recipe.
Yes, this is a great cake to make ahead of time! If you just leave it in the pan you can leave it uncovered overnight. If you remove it, then be sure to store in a cake dome.
Craving More?
Spiced Cranberry Snack Cake
Ingredients
Batter
- 1/2 cup salted butter (softened)
- 170 grams cane sugar
- 2 large eggs (room temperature)
- ½ cup coconut milk (room temperature)
- 57 grams sour cream (room temperature)
- 212 grams all purpose flour
- 14 grams coconut flour
- ½ teaspoon ground cinnamon
- ½ baking powder
- ½ teaspoon fine sea salt
- 127 grams cranberries
Topping
- 95 grams all purpose flour
- 113 grams cane sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon Chinese Five Spice
- 85 grams salted butter (melted)
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons water
Instructions
- Preheat the oven to 375°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar. Mix on low until combined and there are no butter chunks. Add the eggs, coconut milk, and sour cream and mix on low until combined.
- In a separate bowl, add the flour, coconut flour, cinnamon, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until combined into a smooth batter, scraping down the sides of the bowl as needed. Add in the cranberries and fold to combine completely.
- Pour the batter into the prepared cake pan and spread out evenly. Bake for 20 minutes. Set a timer. While the cake is baking, prepare the topping.
- To make the topping: Add the flour, cane sugar, cinnamon, and Chinese Five Spice to a medium bowl and swirl together. Add the 6 tablespoons melted butter and fold together with a spatula until you have a paste.
- Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
- To make the glaze: Add the powdered sugar and water into a small bowl and whisk together. Drizzle the glaze on top of the cake.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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