Cranberry Coffee Cake

Cranberry Coffee Cake is a soft, buttery cake packed with tart, juicy cranberries and topped with a sweet cinnamon crumble. Finished with an optional vanilla glaze, this coffee cake makes a delightful addition to breakfast, brunch, or an afternoon coffee break. Its balance of sweet and tart flavors and moist crumb makes it a seasonal favorite, especially during autumn and winter months.

Why You’ll Love This Recipe

This coffee cake is easy to prepare and uses simple, everyday ingredients. The fresh cranberries provide bursts of tartness that pair beautifully with the sweet, tender cake and spiced crumble topping. It is a versatile recipe that can be served warm or at room temperature and works well for both casual mornings and festive gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake

• all-purpose flour

• baking powder

• baking soda

• salt

• unsalted butter, softened

• granulated sugar

• large eggs

• vanilla extract

• sour cream

• milk

• fresh cranberries

For the crumble topping

• all-purpose flour

• brown sugar

• cinnamon

• unsalted butter, melted

For the glaze (optional)

• powdered sugar

• milk

• vanilla extract

Directions

1. Preheat the oven: Set oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.

2. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. Combine wet and dry ingredients: Alternate adding the dry ingredients with the sour cream and milk, mixing just until combined. Gently fold in the cranberries. Pour the batter into the prepared pan and spread evenly.

4. Prepare the crumble topping: In a small bowl, mix the flour, brown sugar, cinnamon, and melted butter until a crumbly mixture forms. Sprinkle evenly over the cake batter.

5. Bake: Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before adding the glaze.

6. Optional glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Servings and timing

This recipe yields 9 slices.
Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Calories: approximately 320 kcal per slice

Variations

• Nut topping: Add chopped pecans or walnuts to the crumble for extra crunch.

• Orange zest: Stir 1 tablespoon of orange zest into the batter for a citrusy twist.

• Frozen cranberries: You can use frozen cranberries without thawing; just fold them in gently.

• Mini cakes: Divide the batter among muffin tins for individual servings; adjust baking time to about 20-25 minutes.

Storage/reheating

Store the coffee cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave for 10-15 seconds or in a low oven until warmed through. The cake can also be frozen (without glaze) for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use dried cranberries instead of fresh?

Yes, but reduce the amount slightly and consider soaking them in warm water or orange juice for 10 minutes to plump them up.

How do I prevent the cranberries from sinking?

Toss the cranberries in a tablespoon of flour before folding them into the batter to help distribute them evenly.

Can I use yogurt instead of sour cream?

Yes, plain full-fat yogurt is a good substitute for sour cream in this recipe.

Is this coffee cake overly sweet?

No, the tart cranberries balance the sweetness of the cake and crumble topping nicely.

Can I make this coffee cake gluten-free?

Yes, use a gluten-free all-purpose flour blend as a one-to-one substitute.

Can I skip the glaze?

Yes, the cake is delicious with or without the glaze.

Can I bake this in a different pan?

Yes, an 8-inch square pan or a springform pan will also work; adjust baking time slightly as needed.

How do I know when the coffee cake is done?

The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.

Can I make this cake ahead of time?

Yes, it keeps well and can be made a day in advance; store covered at room temperature.

What drinks pair well with cranberry coffee cake?

Coffee, black tea, or a spiced chai latte all pair beautifully with this cake.

Conclusion

Cranberry Coffee Cake is a simple yet impressive treat with a perfect balance of tender crumb, tart fruit, and sweet crumble topping. Whether enjoyed at breakfast, brunch, or as a dessert, it’s a versatile and crowd-pleasing recipe that’s sure to become a seasonal favorite.

Cranberry Coffee Cake

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• Author: Douaa
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 0 hours
• Yield: 9 slices
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Cranberry Coffee Cake is soft, buttery, and bursting with tart fresh cranberries, all topped with a sweet cinnamon crumble. Perfect for breakfast, brunch, or a cozy afternoon treat, this easy coffee cake pairs beautifully with coffee or tea and makes a festive holiday or weekend bake.

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Ingredients

Cake:

• 2 1/2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1/2 cup milk

• 1 1/2 cups fresh cranberries

Crumble Topping:

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 1/2 tsp cinnamon

• 1/4 cup unsalted butter, melted

Glaze (Optional):

• 1/2 cup powdered sugar

• 1 tbsp milk

• 1/2 tsp vanilla extract

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Instructions

• Preheat oven: Set oven to 350°F (175°C). Grease and line a 9-inch round cake pan or square baking dish.

• Make cake batter: In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.

• Combine: Alternately add dry ingredients with sour cream and milk, mixing until just combined. Gently fold in cranberries. Spread batter evenly in the prepared pan.

• Make crumble: Mix flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle evenly over the batter.

• Bake: Bake for 40-45 minutes or until golden and a toothpick inserted in the center comes out clean. Cool in the pan.

• Glaze: If using, whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake before slicing.

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Notes

• You can substitute frozen cranberries; do not thaw before adding to the batter.

• Store at room temperature (covered) for up to 2 days or refrigerate for 5 days.

• Delicious served slightly warm!