Cranberry Coffee Cake is a delicious, easy-to-make treat ideal for winding down a holiday party or serving for a cozy breakfast while opening presents. Moist, sweet, and slightly tart, it’s a seasonal favorite that pairs perfectly with a hot cup of coffee.
Cranberry Coffee Cake
This cranberry coffee cake—also known as a cranberry crumb cake—strikes a lovely balance between sweet and tangy. It has a slightly dense, tender crumb that works equally well for dessert or breakfast. A crisp crumble topping provides contrast to the soft cake, while bursts of cranberry and bright orange complement the tang of sour cream in the batter. The recipe is straightforward and comes together quickly, making it a convenient choice for holiday gatherings. The red cranberries and orange zest give a festive look and flavor that make this cake especially nice for holiday brunches or Christmas morning.
Can I make this with other fruits?
If cranberries aren’t your preference or are hard to find, you can easily swap them for other berries like blueberries or raspberries, or even small apple pieces. Feel free to experiment with fruit you enjoy—results will still be delicious.
How To Make Cranberry Coffee Cake
For the Cake:
- Preheat the oven. Set the oven to 350°F and grease a 9×9-inch baking dish with nonstick spray. Set aside.
- Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Cream the butter and sugar. Using a stand or hand mixer, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy.
- Add the wet ingredients. Beat in the eggs one at a time. Stir in the sour cream, orange juice, orange zest, and vanilla until combined.
- Make the batter. Add half of the flour mixture to the wet ingredients and mix, then add the rest and mix until incorporated. Gently fold in the cranberries and pour the batter into the prepared pan.
For the Topping:
- Combine the topping ingredients. In a medium bowl, mix the flour, softened butter, cinnamon, and brown sugar. Use two forks or your fingertips to work the mixture into crumbs.
- Top and bake. Evenly sprinkle the crumble over the batter. Bake for 45–50 minutes, or until a toothpick in the center comes out clean. Serve warm with a scoop of ice cream or alongside a hot beverage.
Storing Cranberry Coffee Cake
Store leftover cake wrapped in plastic on the counter for up to 2 days. This cake also freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
Ingredient Notes for Cranberry Coffee Cake
- Sour cream: Plain Greek yogurt can be used as a substitute with similar results.
- Cranberries: Fresh or frozen cranberries both work. If using frozen, there’s no need to thaw before baking.
- Butter: Use butter at room temperature—not melted or rock hard. It should be soft enough to press an indent with a finger but still hold shape; this makes creaming with sugar easier.
- Spices: If you want more warming spice, add a pinch of nutmeg or ground cloves to either the cake or the crumble topping.
Enjoy!
~Nichole
Cranberry Coffee Cake
Ingredients
FOR THE CAKE:
- 2 Cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 1 Cup Granulated Sugar
- 1 Stick Butter at room temperature
- 2 Large Eggs at room temperature
- 1/2 Cup Sour Cream
- 1/4 Cup Orange Juice
- 2 teaspoons Orange Zest
- 1 teaspoon Vanilla Extract
- 2 Cups Fresh Cranberries
FOR THE TOPPING:
- 1/2 Cup All Purpose Flour
- 1/2 Cup Packed Brown Sugar
- 3 Tablespoons Butter Softened
- 1/4 teaspoon Cinnamon
Instructions
FOR THE CAKE:
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Preheat the oven to 350°F. Grease a 9×9-inch baking pan and set aside.
-
Whisk the flour, baking powder, salt, and cinnamon together in a large bowl.
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In another bowl or the bowl of a stand mixer, beat the sugar and softened butter for 2–3 minutes until fluffy.
-
Beat in the eggs one at a time, then mix in sour cream, orange juice, orange zest, and vanilla.
-
Add half the flour mixture to the wet ingredients and mix, then add the remainder and stir until combined. Fold in the cranberries.
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Pour the batter into the prepared pan and top with the crumble mixture.
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Bake for 45–50 minutes, until a toothpick inserted near the center comes out clean. Let cool slightly before serving.
FOR THE TOPPING:
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Combine the topping ingredients in a medium bowl and mix with two forks or your fingers until crumbly. Sprinkle evenly over the batter before baking.