Spiced Cranberry Snack Cake


Christmas Fall High Altitude | Published February 5, 2020 by Mimi Council

This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.

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.

spiced cranberry snack cake

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!

spiced cranberry snack cake

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.

spiced cranberry snack cake

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Real Coco Organic Coconut Milk

Organic Valley Sour Cream

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Food to Live Organic Coconut Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Fresh Cranberries

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Organic Chinese Five Spice

Florida Crystals Organic Powdered Sugar

Tools Needed

Digital Food Scale

Stand Mixer

Kana 9-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable stainless steel pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen

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.

spiced cranberry snack cake

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon salt to the recipe.

Can I make this ahead of time?

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.

spiced cranberry snack cake

Craving More?

spiced cranberry snack cake

Spiced Cranberry Snack Cake

Mimi Council
This Spiced Cranberry Snack Cake is like a coffee cake that is all dressed up for the holidays. Serve this for brunch or dessert!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 398 kcal

Ingredients
 
 

Batter

Topping

Glaze

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

Gluten Free — Replace the all purpose flour in the batter with 213 grams (1 ⅓ cups) gluten free flour blend and replace the all purpose flour in the topping with 95 grams (½ cup plus 1 tablespoon) gluten free flour blend.

Nutrition

Calories: 398kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 66mgSodium: 225mgPotassium: 81mgFiber: 2gSugar: 36gVitamin A: 490IUVitamin C: 2mgCalcium: 26mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Join Our Organic Community

butter college hoodie in mustard

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating