Cranberry Coffee Cake
I bake this cranberry coffee cake every year once the weather turns crisp, and it never lasts more than a day on my counter. The tart bursts of fruit against a buttery crumb make it my favorite berry coffee cake for cozy weekend mornings, and the crackly cinnamon streusel on top is what really seals the deal. If you love a good crumb topping, this one delivers all the warmth of a classic cinnamon crumb cake with a fruity twist.
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Why This Cake Feels Like Home
There’s something about the smell of orange zest and cinnamon filling the kitchen that instantly makes a house feel like home. This coffee cake feeds the whole table, looks impressive with almost no effort, and is fits perfectly into the holiday season. You can also turn this recipe into cranberry muffins, for individual servings.
Why You Will Love Cranberry Coffee Cake
- Tart and sweet in every bite. Fresh or frozen cranberries burst throughout the cake, balancing the buttery sweetness of the crumb.
- A crunchy cinnamon streusel topping. The brown sugar and cinnamon crumble bakes up crisp and golden for the ultimate textural contrast.
- One bowl, one pan, big payoff. This cake comes together quickly with a stand mixer and bakes in a single springform pan.
- Perfect for brunch or dessert. It’s perfect with coffee in the morning and lovely enough to serve as an after-dinner treat.
Ingredients and Substitutions
- Cranberries: Fresh and frozen both work here, no need to thaw. Swap in raspberries, blueberries, or cherries for a different berry coffee cake spin.
- Buttermilk: Adds moisture and a slight tang. If you don’t have any, use sour cream instead, about 1/2 cup.
- Orange zest: Brightens the batter with a bit of citrus flavor. Use any citrus you have on hand, or leave it out entirely.
- Cinnamon and nutmeg: These warm spices flavor the streusel and give it that classic cinnamon crumb cake aroma as it bakes.
How to Make Cranberry Coffee Cake
Make the streusel. In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg, then work in the butter with your fingers until crumbly, just like you would for a classic cinnamon crumb cake topping. Set the streusel in the freezer while you prep the batter. Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper.
Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until pale and creamy, about 2 to 3 minutes.
Mix in the wet ingredients and flour. Beat in the eggs, room temperature buttermilk, vanilla, and orange zest, then mix in the baking powder and baking soda. Add the flour and beat on low speed until just combined. The batter will be thick, so don’t worry if it feels dense.
Layer and bake. Spread the batter into the prepared pan, top with 1 1/4 cups of cranberries, add the chilled streusel, and scatter the remaining cranberries over the top. Bake for 45 to 60 minutes until a toothpick comes out clean, then cool completely before unmolding and dusting with confectioners’ sugar.
Pro Tips
- Use room temperature ingredients. Room temperature butter, eggs, and buttermilk mix into the batter more efficiently, helping to create a smooth emulsion, so let everything sit out for about 30 minutes first.
- Freeze the streusel. Chilling the streusel while you make the batter keeps it from melting into the cake too quickly and helps it bake up crunchy.
- Don’t overmix the batter. Once the flour is added, mix on low speed just until combined to keep the crumb tender.
- Let it cool completely. Cooling the cake fully before unmolding helps it hold its shape and keeps the streusel intact.
Frequently Asked Questions
Store leftovers covered at room temperature for up to 5 days. For longer storage, wrap individual slices and freeze for up to 3 months, then thaw at room temperature overnight.
Yes, frozen cranberries work perfectly in this recipe and there’s no need to thaw them first. Just fold them into the batter and scatter them on top straight from the freezer.
Yes, you can divide the batter into a lined muffin tin, top each with the cranberries and streusel, and bake at the same temperature for about 20 minutes, or until a toothpick comes out clean.
More Recipes to Try
Cranberry Coffee Cake
Ingredients
Method
- In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Add the butter and smash it into the mixture with your fingers until combined. Set aside in freezer.
- Preheat the oven to 350 F (175 C). Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray.
- In the bowl of a stand mixer fitted with the paddle, add the butter, sugar, and salt. Beat on medium-high speed until pale and creamy.
- Beat in the the eggs, buttermilk (must be room temp), vanilla, and orange zest. Beat in the baking powder and baking soda.
- Add the flour and beat on the lowest speed until just combined (the batter will be thick). Transfer to the prepared pan and smooth out the top.
- Top with 1 1/4 cups (168g) cranberries. Add the streusel. Top with remaining 1/4 cup (33g) cranberries.
- Bake until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Transfer to a rack and let cool completely before unmolding and dusting with confectioners’ sugar.
