This post is sponsored by the United Soybean Board through Kitchen PLAY. All opinions expressed are my own.
This Easy Cranberry Coffee Cake recipe is so simple to make. It makes a delicious treat for a Sunday brunch or a tasty evening snack.
Although it is officially spring here in Maine, the winter weather has been lingering. One of my favorite things to do on a blustery and cold day is spend time in the kitchen baking. As I was rummaging around the freezer to decide what to bake, I found a bag of frozen cranberries left over from the holidays. So, I decided to use them in a favorite coffee cake recipe of mine. This delicious cranberry coffee cake was so easy to make. It made a fabulous after school snack for the kids too!
What ingredients are in the Easy Cranberry Coffee Cake?
There are just eleven ingredients in this quick and easy coffee cake recipe. You will need:
- Baking Powder
- Soybean Oil
- Frozen Cranberries
- Brown Sugar
What is soybean oil?
Soybean oil is a vegetable oil. In fact, most of the vegetable oils that you will find at the grocery store are made of 100% soybean oil. It is the most widely used edible oil in the United States.
Are there any health benefits to using soybean oil?
Yes, there are a number of benefits to using this healthy oil. Soybean oil is an excellent source of alpha-linolenic (ALA) omega-3s. It is one of the few non-fish sources of omega-3 fatty acids, which is recognized as the #1 most healthy fat. It contains zero trans-fat and just 2 grams of saturated fat per serving. It is considered a heart healthy oil because it may be able to reduce the risk of coronary heart disease. In 2017, the FDA authorized the claim that “Supportive but not conclusive scientific evidence suggests that eating about 1 1/2 tablespoons daily of soybean oil, which contains unsaturated fat, may reduce the risk of coronary heart disease. To achieve this possible benefit, soybean oil is to replace saturated fat and not increase the total number of calories you eat in a day.”
Why else should I use soybean oil?
Besides all of the wonderful reasons to use soybean oil for your health, it is also a good choice from an environmental perspective as it is sustainably grown. 95% of U.S. soybean producers partner with the USDA to implement conservation practices. These environmentally friendly practices like crop rotation and no-tilling lead to a reduction in soil erosion, greenhouse gas emissions, lower energy use and improved water efficiency. With all of these great benefits, I try to use it as much as I can in my baking and cooking!
How do I make the Easy Cranberry Coffee Cake?
Start off by preheating the oven to 350 degrees. Grease a 9 x 5 inch loaf pan and set aside. Then, add the flour, sugar, baking powder and salt in a small bowl and stir until combined.
Next, add the eggs to a large mixing bowl and beat the eggs with a whisk until they are frothy.
Add the soybean oil and milk to the eggs and whisk until well combined. Then, add the dry ingredients from the small bowl to the egg mixture and stir until well combined.
Fold in the cranberries to the coffee cake batter.
Spread the mixture into a loaf pan and set aside.
Prepare the topping by placing the flour, brown sugar, butter and cinnamon in a small bowl. Use a fork or your fingers to mix the topping ingredients together until it resembles coarse crumbs.
Then, spread the brown sugar/flour/butter mixture over the top of the coffee cake batter. Place in oven and bake for 1 hour on center rack until a toothpick comes out clean when inserted in the center of the loaf.
Cool for 30 minutes on a wire rack before removing from loaf pan. Use a sharp or serrated knife to cut the cranberry coffee cake into slices of desired thickness. Serve and enjoy!
Easy Cranberry Coffee Cake
- 9x5 Loaf Pan
- 2 cups flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ¼ cup soybean vegetable oil
- ¾ cup milk
- 1 cup frozen cranberries
- ¼ cup flour
- ¼ cup brown sugar
- 3 tablespoons butter softened
- 1 teaspoon cinnamon
- Preheat oven to 350F. Grease a 9x5 inch loaf pan and set aside.
- In a small mixing bowl stir together the flour, granulated sugar, baking powder and salt. Set aside.
- In a large mixing bowl beat the eggs until they are frothy.
- Add the soybean oil and milk and mix well.
- Add the dry ingredients from the small mixing bowl into the egg/oil/milk mixture. Stir until combined.
- Fold in the cranberries.
- Spread the mixture in the prepared loaf pan.
- Put all of the topping ingredients into a small bowl.
- Use a fork or your fingers to mix the ingredients together until they resemble coarse crumbs.
- Sprinkle the topping mixture over the batter.
- Bake for 60 minutes, until a toothpick comes out clean.
- Cool for about 30 minutes on wire rack before removing the loaf from the pan.
- Cut into slices of desired thickness, serve and enjoy!
So Tell Me…
Have you ever made a Cranberry Coffee Cake? Did you know that most vegetable oils at the grocery store are 100% soybean oil? Were you aware of all of the health benefits of soybean oil? Will you use soybean oil more frequently now in your baking and cooking?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
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