Cranberry Coffee Cake

This cake is perfect  paired with your morning coffee or tea.

Ideally you would make this with homemade cranberry sauce, if I have any leftover, I use that, but feel free to use a canned version just make sure it’s a good one.

The tangy sweetness from the cranberries paired with spicy and fruity notes of ginger takes this cake to heights!

 All you need is……..

 

1 ¼ cake flour

1 teaspoon baking powder

1 cup cranberry sauce

1 cup sugar

¾ cup vegetable oil

2 eggs

1 teaspoon pure vanilla extract

 Topping

1/3 cup butter

1/3 cup light brown sugar

1 tablespoon all-purpose flour

½ teaspoon ground ginger

 

Pre-heat oven to 375ᴼ.

Prepare loaf pan, by buttering the sides.                                         

1 ¼ cake flour

1 teaspoon baking powder

1 cup cranberry sauce

1 cup sugar

¾ cup vegetable oil

2 eggs

1 teaspoon pure vanilla extract

 Topping

1/3 cup butter

1/3 cup light brown sugar

1 tablespoon all-purpose flour

½ teaspoon ground ginger

Sift together cake flour, baking powder.

Beat together vegetable oil, sugar.

Add eggs one at a time beating after each addition.

Add cake flour and baking powder to wet ingredients.

Mix in vanilla extract.

Mix just until incorporated.

Pour into loaf pan.

Add cranberry sauce to the top, evenly as possible.

Bake for 20 minutes.

While in the oven prepare the topping.

Mix light brown sugar, butter, flour, and ground ginger.

When cake has baked for 20 minutes add topping and let bake for another 1o minutes or until top is browned.