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–+ servings
cranberry coffee cake on a black plate

Cranberry Coffee Cake

Print Recipe
This moist and fluffy cranberry coffee cake features tart bursts of fruit and a crunchy, sugary streusel topping.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 (9-inch) cake

Equipment

Ingredients

Streusel:

  • 1/2 cup (62g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 4 tablespoons (56g) unsalted butter, room temperature

Cake:

  • 1 stick (113g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1/3 cup 80g buttermilk, room temperature (can use 1/2 cup sour cream)
  • 2 teaspoons vanilla bean paste or extract
  • Zest of 1 orange (navel, clementine, whatever you have)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cups (166g) all-purpose flour
  • 1 1/2 cups (200g) fresh or frozen cranberries, divided (no need to defrost)

Instructions

For the Streusel:

  • 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.

For the Cake:

  • 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.