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Pregistry’s Friday Recipe: Mini Cranberry Coffee Cakes

What’s better than coffee cake? How about mini coffee cakes? These beauties are a cross between a muffin and a cupcake and are a perfect complement to any brunch or breakfast menu.

These cakes get a serious upgrade from the usual coffee cake, thanks to a pretty cranberry filling, a crackling sugar topping and delicious vanilla sugar that goes into the cake, the filling and the topping!

Mini Cranberry Coffee Cakes:

  • 1 3/4 cups granulated sugar, divided
  • 1 vanilla bean
  • 2 cups fresh or frozen cranberries
  • 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, divided and at room temperature
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk
  • 2 cups + 1 tablespoon flour, divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt

Preheat the oven to 350 degrees; line a 12-cup muffin tin with liners.

Split the vanilla bean in half lengthwise and – using the back of the knife – scrape the seeds into the bowl of a food processor. Add the sugar and pulse till the seeds are well distributed. Transfer to a bowl.

Return 1/2 cup of the sugar to the processor and add the cranberries. Pulse until the cranberries are finely chopped.

In a mixer bowl combine 1 cup of the sugar with 1 stick (8 tablespoons) of the butter. Beat till light and fluffy. Add the eggs and beat again. With the mixer on low speed slowly pour in the milk – a bit at a time – till well combined. Add 2 cups of the flour, the baking powder and salt and beat till smooth and well blended.

Pour half the batter evenly among the muffin liners, using the back of a spoon to smooth and level. Top with the cranberry mixture, followed by the remaining batter. Clean and dry the processor and add the remaining 1/4 cup of sugar, tablespoon of butter and tablespoon of flour. Pulse till uniform crumbs form and sprinkle on top of each cake.

Bake until a tester tests clean and the tops are golden brown, between 25 and 35 minutes. Let cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely on the wire rack.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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