What Is Cranberry Coffee Cake?

A classic coffee cake isn’t named for containing coffee—rather, it’s meant to be enjoyed with coffee. This timeless tradition spans generations, evolving into countless flavor combinations and textures. A cranberry coffee cake usually features:

• A soft vanilla or butter-based cake
• Tart cranberries that bring a bright contrast
• A crumbly streusel topping
• Optional citrus notes, cinnamon, almond, or warm spice

Why You’ll Love This Cranberry Coffee Cake

There are countless reasons this cranberry coffee cake deserves a permanent place in your seasonal (and year-round) baking rotation:

A Perfect Balance of Tart and Sweet

Cranberries bring a lively burst of flavor that cuts through the richness of the cake. Their natural tang pairs beautifully with the buttery crumb and sweet streusel.

Moist, Tender Crumb

Thanks to carefully balanced wet and dry ingredients—and the right mixing method—this cake stays soft, plush, and tender from edge to center.

Ideal for Holiday Brunches

Whether it’s Thanksgiving morning, a Christmas brunch, or a festive winter breakfast board, this cake fits right in and feels celebratory without being complicated.

Customizable Flavors

With simple tweaks like adding orange zest, almond extract, nuts, or a light glaze, you can easily transform this cake to suit any occasion.

Ingredients for Cranberry Coffee Cake

Understanding each component helps you master the recipe, troubleshoot any issues, and customize flavors effortlessly.

Base Cake Ingredients

• All-purpose flour
  Provides structure. Accurately measuring flour ensures the cake stays tender, not dry or dense.
• Granulated sugar
  Adds sweetness and helps create a delicate, soft crumb.
• Butter
  Creaming butter with sugar traps air, resulting in a lighter cake. Provides richness and balanced flavor.
• Eggs
  Bind the batter, add structure, and help the cake rise evenly.
• Baking powder & baking soda
  The leaveners that help the cake lift and stay airy.
• Salt
  Enhances overall flavor without making the cake taste salty.
• Vanilla extract
  Adds warmth and depth to the cake’s flavor.

Cranberries—Fresh, Frozen, or Dried?

• Fresh Cranberries
  Best for bursts of tangy juiciness. Bright, firm, and perfect for winter baking, especially during cranberry season.
• Frozen Cranberries
  Convenient and just as effective. Add them straight from the freezer—no need to thaw.
• Dried Cranberries
  Chewier and sweeter, so you may want to reduce the sugar slightly if using. Soaking them for 10 minutes enhances moisture absorption.

Streusel / Crumb Topping

The streusel is crucial—it delivers that iconic coffee-cake appearance and adds irresistible texture.

• Flour
• Brown sugar
• Cold butter
• Cinnamon
• Optional: chopped nuts like pecans, walnuts, or almonds

For extra crumbly streusel, keep the butter very cold and use your fingers or a pastry cutter.

Optional Glaze

A simple glaze can elevate your cranberry coffee cake visually and flavor-wise.

You can use:

• Powdered sugar
• Milk, cream, or water
• Vanilla extract
• Orange or lemon juice for a citrusy twist

Recommended Equipment

You don’t need anything fancy—just reliable basics:

• Mixing bowls
• A whisk and rubber spatula
• Hand mixer or stand mixer
• Zester (if adding citrus)
• Measuring cups and spoons
• Parchment paper
• 9×9 inch pan, round cake pan, or springform pan

How to Make Cranberry Coffee Cake (Step-by-Step Guide)

Step 1 – Make the Streusel Topping

The crumb topping should be buttery, sandy, and slightly chunky.

1. Combine flour, brown sugar, and cinnamon.
2. Add cold butter pieces.
3. Use a fork or pastry cutter to blend until crumbly.
4. Add chopped nuts if desired.
5. Chill the streusel while preparing the batter.

Keeping the streusel cold helps preserve its crumbly structure while baking.

Step 2 – Prepare the Cranberries

Whether using fresh or frozen cranberries:

• Rinse fresh cranberries and remove any soft or bruised ones.
• Pat dry completely—excess moisture can change the texture.
• If using frozen berries, keep them frozen until they go into the batter.
• Toss cranberries with a spoonful of flour to prevent sinking.

This step helps distribute the cranberries evenly throughout the cake crumb.

Step 3 – Mix the Cake Batter

This is the heart of your cranberry coffee cake.

1. Cream the softened butter and sugar until light and fluffy. This step traps air and helps the cake rise.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract and, if desired, citrus zest.
4. In another bowl, whisk together all dry ingredients.
5. Add the dry ingredients to the wet ingredients in two additions, alternating with the sour cream or yogurt.
6. Mix until just combined. Overmixing can lead to a dense cake.

If you want a more delicate crumb, make sure to fold gently.

Step 4 – Assemble the Layers

How you layer the batter and cranberries affects the visual appeal and texture.

Option 1 – All Cranberries on Top:
Creates a beautiful red-studded surface under the streusel.

Option 2 – Fold Cranberries Into Batter:
Creates evenly distributed bursts of fruit.

Option 3 – Layered Style:
Spread half the batter, add cranberries, then remaining batter—perfect for a ribbon effect.

After assembling the batter, sprinkle the cold streusel evenly to fully cover the top.

Step 5 – Bake the Cake

• Bake at 175–180°C / 350°F.
• Set the pan in the center of the oven.
• Bake for 40–60 minutes, depending on your pan and oven.

How to Check Doneness

• Insert a toothpick into the center—look for moist crumbs, not raw batter.
• The streusel should look golden and crisp.

Avoid overbaking to keep the crumb tender and soft.

Step 6 – Cool, Glaze, and Serve

Once baked:

1. Let the cake cool on a baking rack for 20–30 minutes.
2. If using a springform pan, run a knife around the edges before releasing.
3. Drizzle glaze while the cake is slightly warm or fully cooled.
4. Slice into squares or wedges.

This cake serves beautifully warm—but it’s just as delicious at room temperature.

Serving Suggestions

Make your cranberry coffee cake even more impressive with thoughtful presentation:

Garnish Ideas

• Powdered sugar dusting
• A drizzle of citrus glaze
• Sugared cranberries for sparkle
• Citrus zest curls

Perfect Pairings

• Black coffee
• Cappuccino
• Spiced tea
• Hot chocolate
• Warm apple cider

When to Serve

• Christmas morning
• Holiday brunch
• Afternoon gatherings
• Office potlucks
• Weekend family breakfasts

Make-Ahead, Storage & Freezing Guide

A great cranberry coffee cake isn’t just delicious—it’s also convenient. One of the best features of this recipe is its ability to stay fresh, store beautifully, and reheat without losing its soft crumb or bright cranberry flavor.

Make the Cake Ahead of Time

Planning for a holiday brunch or family gathering?

You can prepare the entire cake the night before:

• Bake the cake fully
• Let it cool completely
• Wrap the pan tightly or transfer slices to an airtight container
• Add glaze just before serving to keep the topping crisp

This approach makes holiday mornings smoother, especially when you’re juggling multiple dishes.

Storing Leftovers

If you’re lucky enough to have leftovers, here’s how to keep them as fresh as possible:

• Store at room temperature in an airtight container for 2–3 days
• Or refrigerate if your kitchen is warm
• Keep the cake tightly wrapped to preserve its moisture
• Store slices in a single layer or separate layers with parchment

Avoid leaving the cake uncovered—it dries out quickly when exposed to air.

Freezing Instructions

Cranberry coffee cake freezes exceptionally well, making it ideal for baking ahead.

To Freeze the Whole Cake:

1. Cool completely
2. Wrap in plastic wrap, then foil
3. Freeze up to 2–3 months

To Freeze Individual Slices:

1. Slice the cake
2. Wrap each slice in plastic wrap
3. Place in freezer bags
4. Thaw at room temperature

Reheating Tips

• Warm slices in the oven for 5–8 minutes
• Or microwave gently in short bursts

This brings the cake back to its bakery-fresh softness.

Troubleshooting & Pro Baking Tips

Even experienced bakers occasionally run into issues. Here’s how to troubleshoot common problems and elevate your cranberry coffee cake to perfection.

Why Did My Cranberries Sink?

This is one of the most common baking questions. Cranberries sink when:

• The batter is too thin
• The berries weren’t dried properly
• You skipped the flour-coating step
• The pan is deeper than standard

Fixes:

• Toss cranberries with a spoonful of flour
• Fold berries gently into thick batter
• Layer berries in the middle instead of mixing all in

Why Did My Cake Turn Out Dense or Dry?

This usually comes down to measurement or mixing.

Causes:

• Too much flour
• Overbaking
• Overmixing the batter
• Using cold butter
• Cutting back on sugar too much

Fixes:

• Spoon and level flour (never scoop)
• Stop mixing once ingredients come together
• Begin checking doneness at the 40-minute mark
• Use softened—not melted—butter

Cranberry Coffee Cake FAQ

These are the most commonly asked questions about cranberry coffee cake, all in one place for quick reference.

1. Can I use frozen cranberries instead of fresh?

Absolutely. Add them straight from the freezer to prevent staining and over-softening. No thawing needed.

2. Can I use dried cranberries?

Yes, but the texture and moisture will differ.
To use dried cranberries:

• Reduce the quantity slightly
• Rehydrate in warm water for 10 minutes for a softer bite

3. Can I make this cake the night before?

Yes! Cranberry coffee cake is ideal for make-ahead baking.
Bake, cool, wrap, and leave it at room temperature overnight.

4. Can I leave out the streusel topping?

You can! The cake will still be delicious, just less textured.
If skipping streusel, consider dusting with powdered sugar or adding a glaze.

5. Can I use leftover cranberry sauce?

Yes. Swirl cranberry sauce gently into the batter for a marbled effect.
Avoid adding too much—excess moisture can change baking time.

Conclusion

Bringing together tender crumb, bright cranberries, and a buttery streusel topping, this cranberry coffee cake is the kind of bake that instantly turns an ordinary morning into something memorable. Whether you’re preparing a cozy weekend treat, planning a festive holiday brunch, or simply looking for a beautiful cake to pair with your favorite warm drink, this recipe delivers comforting flavor and effortless charm every single time.

Cranberry Coffee Cake – Moist, Festive & Easy Holiday Brunch Cake

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• Author: Velma
• Total Time: PT1H00M
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Cranberry Coffee Cake is soft, buttery, and filled with tart cranberries swirled into a tender vanilla cake base.

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Ingredients

Scale 1x2x3x

For the Cake

• 2 cups all-purpose flour
• 1 cup sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)

For the Streusel Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup unsalted butter, cold and cubed
• ½ tsp cinnamon
• Pinch of salt

For the Optional Glaze

• ½ cup powdered sugar
• 1–2 tbsp milk
• ¼ tsp vanilla extract

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Instructions

1. Make the Cake Batter

1. Preheat oven to 350°F (175°C).
2. Grease a 9-inch square pan or line with parchment.
3. Cream softened butter and sugar until fluffy.
4. Add eggs one at a time, mixing well.
5. Mix in vanilla and sour cream.
6. In another bowl, whisk flour, baking powder, baking soda, and salt.
7. Add dry ingredients to wet ingredients just until incorporated.
8. Fold in cranberries gently.

2. Prepare the Streusel Topping

1. In a bowl, mix flour, brown sugar, cinnamon, and salt.
2. Cut in cold butter using a fork until crumbly.

3. Assemble

1. Spread cake batter evenly into the pan.
2. Sprinkle streusel mixture over the top.

4. Bake

1. Bake 38–45 minutes, or until a toothpick comes out clean.
2. Cool in the pan for 15–20 minutes.

5. Add the Glaze (Optional)

• Whisk powdered sugar, milk, and vanilla.
• Drizzle over the cooled cake.

Notes

• Add orange zest for a citrus twist.
• Use Greek yogurt instead of sour cream if needed.
• Fold in ½ cup chopped walnuts or pecans for crunch.

• Prep Time: PT15M
• Cook Time: PT45M
• Category: Breakfast
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 320 kcal
• Sugar: 28g
• Sodium: 240mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg