Cranberry-Walnut Coffeecake
Prep time
Cook time
Total time
This coffeecake has a hidden surprise... sandwiched between the walnut-speckled streusel topping and the tender buttery cake is a layer of festive bright red cranberries! Bring one to a holiday pot-luck, or bake one up for unexpected guests.
Recipe type: Dessert
Serves: 16
Cranberry Filling:
  • 2 cups fresh or frozen cranberries
  • ½ cup sugar
Streusel Topping:
  • ⅓ cup flour
  • ½ tsp ground cinnamon
  • Pinch salt
  • ¼ cup cold butter, cut into small cubes
  • ½ cup finely chopped walnuts
  • ¼ cup packed brown sugar
  • 1 cup packed brown sugar
  • ½ cup butter, softened
  • 2 eggs
  • ¾ cup buttermilk
  • ½ tsp vanilla extract
  • 1½ cups all purpose flour
  • ½ cup ground walnuts
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
Make the Cranberry Filling:
  1. In the bowl of a food processor, combine cranberries and sugar. Pulse until berries are very finely chopped, but not pureed. Set aside.
Prepare the Streusel:
  1. In a small bowl, combine flour, cinnamon and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs. Stir in remaining streusel ingredients until well combined and crumbly, and set aside.
Make the Cake:
  1. Preheat oven to 350F. Generously grease a 9x13 inch pan.
  2. In a large bowl, cream together butter and brown sugar. Beat in the eggs, one at a time, mixing well after each addition. Add buttermilk and vanilla, and stir until smooth.
  3. In a separate bowl, combine flour, ground walnuts, baking powder, baking soda and salt. Fold into the wet ingredients, mixing only until just barely combined.
  4. Scrape the batter into the prepared pan and smooth into an even layer. Spoon the chopped cranberries onto the batter, smoothing into a more-or-less even layer, leaving a little border around the edges. Sprinkle streusel onto the cranberry layer.
  5. Bake in preheated oven for about 40-50 minutes, or until topping is golden brown and a toothpick inserted into the centre of the cake comes out with a moist crumb. Let cool for about an hour before cutting into pieces and serving.
Recipe by Crumb: A Food Blog at