Irresistible Cranberry Walnut Coffee Cake: Your New Favorite Easy, Spiced Treat

Imagine a slice of pure comfort: a creamy, moist coffee cake bursting with the vibrant sweetness of cranberries and the satisfying crunch of walnuts, all beautifully complemented by a whisper of warm gingerbread spices. This isn’t just a cake; it’s an experience. And the best part? It’s an incredibly easy recipe to whip up!

Prepare to fall in love with this cranberry walnut coffee cake. It’s truly one of those exceptional sweet treats that leaves no crumb behind. Every bite is a delightful fusion of textures and flavors, making it an instant crowd-pleaser for any occasion. Whether served warm with your morning coffee or as a comforting dessert after dinner, its charm is undeniable.

Despite its gourmet taste and appealing presentation, this pound cake recipe is surprisingly simple to follow. In just over an hour, you can have this beautifully golden-brown, aromatic cake ready to grace your table, filling your home with the inviting scent of freshly baked goods and warm spices. It’s the perfect solution for impromptu gatherings, a weekend baking project, or simply when you crave something truly special and homemade.

Why You’ll Adore This Cranberry Walnut Coffee Cake

What makes this Cranberry Walnut Coffee Cake so special? Beyond its ease of preparation, it delivers on every front:

• Effortlessly Delicious: This is a straightforward recipe that even novice bakers can master, yielding impressive results every time. Minimal fuss, maximum flavor!
• Perfectly Balanced Flavors: The tartness of cranberries, the earthy richness of walnuts, and the comforting warmth of gingerbread spices create a harmonious symphony of taste that’s both festive and incredibly satisfying.
• Moist and Tender Texture: Thanks to the thoughtful balance of ingredients, each slice boasts an incredibly moist and tender crumb that practically melts in your mouth.
• Versatile for Any Occasion: While “coffee cake” suggests breakfast or brunch, this treat is equally delightful as an afternoon snack, a light dessert, or a festive offering during holidays.
• Crowd-Pleasing Appeal: This cake has a universal appeal that makes it a guaranteed hit with family and friends. Be warned, you might need to make two!

Ingredient Spotlight: Crafting the Perfect Blend

Every great recipe starts with quality ingredients. For this cranberry walnut coffee cake, a few key components truly shine:

• Cranberries: We use dried cranberries in this recipe, which offer a concentrated sweetness and a lovely chewy texture. Soaking them beforehand ensures they plump up beautifully and remain tender within the cake. If you’re feeling adventurous and it’s cranberry season, fresh cranberries can be used, though they might add a bit more tartness and moisture, potentially requiring slight adjustments to baking time or sugar.
• Walnuts: These provide a fantastic crunch and earthy flavor that perfectly complements the cranberries and spices. For an even deeper flavor profile, consider toasting your chopped walnuts lightly in a dry pan for a few minutes before adding them to the batter. This simple step can unlock their full nutty potential.
• Gingerbread Spices: This blend is the soul of this coffee cake, infusing it with comforting warmth. The recipe notes include a guide for making your own blend (also known as speculaas spices), typically featuring cinnamon, nutmeg, cloves, and anise seeds. This allows you to customize the intensity to your preference, creating a truly unique and aromatic experience.
• Self-Rising Flour: This convenient flour already contains leavening agents and salt, simplifying the baking process. If you don’t have self-rising flour, you can easily create your own by combining all-purpose flour with baking powder and a pinch of salt (as detailed in the ingredients list).
• Oil vs. Butter: Using sunflower oil contributes to the cake’s incredibly moist texture and ensures it stays fresh longer, while also allowing the other flavors to stand out without the richness of butter.

By understanding the role of each ingredient, you’ll gain confidence in creating this delightful cake and perhaps even experiment with your own twists!

Other Delicious Cake Recipes You Might Love

If you enjoyed this Cranberry Walnut Coffee Cake, you’re in for a treat with these other delightful creations. Explore more sweet baking adventures from my kitchen:

📖 Recipe

RECIPE CARD

Cranberry Walnut Coffee Cake

Andréa

This Cranberry Walnut Coffee Cake is a delightful, creamy cake generously filled with sweet and tangy cranberries and satisfyingly crunchy walnuts. Enhanced with a hint of warming gingerbread spices, it’s a perfect flavor combination and an incredibly easy recipe to master!

5 of 15 votes

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Prep Time

10 minutes mins

Cook Time

1 hour hr

Total Time

1 hour hr 10 minutes mins

Course
Sweets and Sweet Baking

Cuisine
Other

Servings

10 slices

Calories

334 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• loaf / pound cake tin 6 inches / 15 cm
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Spatula
• Wire rack for cooling

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Ingredients

• ▢ 100 grams cranberries, dried
• ▢ 1 egg, size L, at room temperature
• ▢ 250 grams self-rising flour, (or 245 grams all-purpose flour and 1 teaspoon baking powder)
• ▢ 2 teaspoons gingerbread spices
• ▢ 250 grams sugar
• ▢ ½ teaspoon salt
• ▢ 80 ml sunflower oil
• ▢ 75 grams walnuts, chopped, optionally toasted
• ▢ 240 ml milk, at room temperature

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

• ▢
  Prepare your oven: Preheat the oven to 340 degrees Fahrenheit / 170 degrees Celsius. This ensures the cake starts baking at the correct temperature for an even rise. Remember to adjust temperature if using a convection oven (see equipment notes).
• ▢
  Prepare the cake tin: Lightly brush a 6-inch / 15 cm loaf or pound cake tin with butter. You can also dust it lightly with flour, or line it with parchment paper for easier removal.
• ▢
  Plump the cranberries: Place the dried cranberries in a small bowl and cover them with hot water. Let them soak for 10 minutes to rehydrate, making them soft and juicy. Afterward, drain them thoroughly and pat them dry with a paper towel. This prevents them from sinking to the bottom of the cake.
• ▢
  Combine dry ingredients: In a large mixing bowl, whisk together the self-rising flour, salt, and gingerbread spices until well combined. This ensures the spices and leavening are evenly distributed.
• ▢
  Cream wet ingredients: In a separate, medium-sized bowl, use an electric mixer to beat the sunflower oil with the sugar on high speed for about 2 minutes. Continue mixing until the mixture becomes light, fluffy, and slightly foamy. This step incorporates air for a tender cake.
• ▢
  Add the egg: Crack in the large egg and mix until it is fully incorporated into the oil and sugar mixture. Scrape down the sides of the bowl to ensure everything is well combined.
• ▢
  Introduce the milk: Slowly pour the milk into the liquid mixture. Mix on medium speed for about 1 minute until everything is smoothly blended. Using room temperature milk helps prevent the batter from curdling.
• ▢
  Combine wet and dry: Turn your mixer to a low speed. Gradually add the dry ingredients from the first bowl into the wet ingredients. Mix just until the flour mixture is incorporated and no dry streaks remain. Be careful not to overmix, as this can lead to a tough cake. Turn the mixer off as soon as combined.
• ▢
  Fold in fruit and nuts: Gently fold in the drained cranberries and chopped walnuts using a spatula. Mix just enough to distribute them evenly throughout the batter.
• ▢
  Bake the cake: Pour the prepared batter into the buttered cake tin. Bake in the preheated oven for approximately 60 minutes. The cake is done when it’s beautifully golden brown, and a wooden skewer or toothpick inserted into the center comes out clean.
• ▢
  Initial cooling: Once baked, carefully remove the cake from the oven and let it stand in the tin for about 5 minutes. This allows the cake to firm up slightly before being moved.
• ▢
  Complete cooling: After 5 minutes, gently remove the cake from its tin and transfer it to a wire rack. Allow it to cool down completely before slicing and serving. This ensures the cake’s structure sets and moisture is retained.

Notes & Tips for Success

1. Homemade Gingerbread Spices (Speculaas Spices):
If you don’t have a pre-made gingerbread spice blend, you can easily create your own aromatic mix at home. This blend is sometimes called speculaas spices in Dutch cuisine. To make a basic blend, combine the following spices in a small bowl:

• 4 tablespoons of ground cinnamon
• 3 teaspoons of ground nutmeg
• 3 teaspoons of ground cloves
• 2 teaspoons of ground anise seeds
• 2 teaspoons of ground coriander
• 1 teaspoon white pepper.

A Small Note on Spices: Every baker has their preferred spice blend! You might find recipes that add ground ginger, or a teaspoon of cardamom, or adjust the quantities of existing spices. Feel free to experiment: bake a small batch, taste, and adapt the amounts to suit your personal preference.

2. Room Temperature Ingredients: Ensure your egg and milk are at room temperature. This helps them emulsify better with the oil and sugar, resulting in a smoother, more uniform batter and a finer-textured cake.

3. Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, which can lead to a dense and tough cake. A few lumps are perfectly fine!

4. Oven Calibration: Ovens can vary. If you find your cakes bake unevenly or take longer/shorter than expected, consider getting an oven thermometer to ensure your oven is truly heating to the temperature you set.

5. Cooling is Key: While tempting, allow the cake to cool completely on a wire rack. This allows the internal structure to set properly and prevents the cake from becoming gummy. It also makes slicing much easier!

Serving Suggestions for Your Coffee Cake

This Cranberry Walnut Coffee Cake is a delight on its own, but here are a few ideas to elevate your serving experience:

• Classic Coffee & Tea Pairing: As its name suggests, it’s the perfect companion to a warm cup of coffee, a soothing tea, or even a glass of milk.
• Elegant Brunch Addition: Serve slices alongside a fruit salad, yogurt, or scrambled eggs for a balanced and delicious brunch spread.
• Simple Dessert: Enjoy it as a light dessert. You can dust it with a little powdered sugar for an elegant finish.
• With a Glaze: For an extra touch of sweetness, drizzle a simple lemon or orange glaze over the cooled cake. Whisk together 1 cup powdered sugar with 1-2 tablespoons of citrus juice until smooth.
• A Scoop of Ice Cream: A warm slice with a scoop of vanilla bean ice cream creates a delightful contrast in temperatures and textures.

Storage Tips

To keep your Cranberry Walnut Coffee Cake fresh and delicious for as long as possible, follow these storage guidelines:

• Room Temperature: Store the cooled cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days.
• Refrigeration: While not strictly necessary, if your kitchen is very warm, or if you prefer a cooler cake, you can refrigerate it. It will last slightly longer, up to a week. Bring it to room temperature or warm it slightly before serving for the best texture.
• Freezing: This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then again in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature.

Frequently Asked Questions (FAQ)

Can I use fresh cranberries instead of dried?

Yes, you can! If using fresh cranberries, you might want to increase the sugar by a tablespoon or two to balance their tartness. You don’t need to soak them. You could also lightly toss them in a tablespoon of flour before adding them to the batter to help prevent them from sinking.

Can I use different nuts?

Absolutely! Pecans or almonds would be wonderful alternatives or additions to the walnuts, offering slightly different flavor profiles and textures. Lightly toasting any nuts before adding them can enhance their flavor.

What if I don’t have self-rising flour?

No problem! You can easily make your own. For 250 grams of self-rising flour, use 245 grams of all-purpose flour combined with 1 teaspoon of baking powder and ½ teaspoon of salt. Whisk them together thoroughly before adding to the wet ingredients.

Can I make this cake gluten-free?

While this recipe hasn’t been specifically tested with gluten-free flour, you can often substitute self-rising flour with a 1:1 gluten-free all-purpose baking blend that contains xanthan gum. Ensure your baking powder (if making your own self-rising flour) is also gluten-free. Results may vary slightly in texture.

How do I know when the cake is done baking?

The cake is done when it’s golden brown on top, and a wooden skewer or toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil.

Nutrition

Calories: 334kcal
Carbohydrates: 47g
Protein: 6g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 19mg
Sodium: 134mg
Fiber: 2g
Sugar: 27g
Vitamin A: 72IU
Vitamin C: 2mg
Iron: 1mg

Keyword
cranberry walnut cake, coffee cake, spiced cake, easy cake recipe

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Conclusion: Bake, Share, and Savor!

This Cranberry Walnut Coffee Cake recipe is more than just a list of ingredients and steps; it’s an invitation to create something truly comforting and memorable in your kitchen. With its perfect blend of moist cake, sweet-tart cranberries, crunchy walnuts, and warming gingerbread spices, it promises to be a delightful addition to your baking repertoire. Easy to make and incredibly satisfying, it’s the ideal treat to share with loved ones or to simply enjoy a quiet moment with a cup of your favorite brew.

So, gather your ingredients, preheat your oven, and get ready to fill your home with the most wonderful aromas. We’re confident this will become a cherished recipe you’ll return to again and again. Happy baking!