Cranberry Coffee Cake

Hello, coffee cake lovers! This Cranberry Coffee Cake is the ultimate treat for cozy mornings, featuring a moist, tender crumb filled with tart cranberries and topped with a spiced streusel crumble. Finished with a cranberry glaze, it’s perfect for the holidays or any time you’re craving a delicious slice!

With hints of cinnamon and cardamom, this cake brings warmth to every bite, while the juicy cranberries add a refreshing tartness. It’s easy to prepare and versatile enough to enjoy as breakfast, dessert, or an afternoon snack with coffee. Not only will this coffee cake impress at brunch or holiday gatherings, but it’s also freezer-friendly, so you can bake ahead and enjoy it whenever you’re in the mood for something comforting.

Best Cranberry Coffee Cake

In this post, I’ll guide you through each step to make this cranberry-studded coffee cake, ensuring it turns out soft, flavorful, and perfectly sweet with a hint of warm spices.

You’ll also find helpful tips on how to prepare the crumb topping, the best technique to prevent the cranberries from sinking to the bottom of the cake, tips for making a moist and fluffy coffee cake that’s not dry, and how to achieve that perfect glaze consistency for an eye-catching finish.

By the end of this post, you’ll be ready to create a show-stopping cranberry coffee cake that’s as beautiful as it is delicious. Full recipe ingredients and instructions are at the bottom of this post, so let’s dive in and make this your go-to holiday cake!

Spiced Streusel Topping

Start by making the streusel: combine all-purpose flour, cinnamon, cardamom, granulated sugar, and brown sugar in a bowl. These warm spices add depth and a cozy flavor that complements the tartness of the cranberries.

Cut in the room-temperature butter using a pastry cutter, a fork, or your hands, until the mixture forms a crumb topping.

For best results, place the cinnamon streusel in the refrigerator to chill while you prepare the cake batter, as this helps the crumbs hold their shape and creates a delightfully crunchy topping once baked.

Cranberries

To keep the cranberries from sinking while baking, toss fresh cranberries in a small amount of flour. If you’re using frozen cranberries, there’s no need to thaw them first, simply toss them in flour and add directly to the batter. Set the cranberries aside until ready to fold them into the cake.

Note: We won’t fold the cranberries into the entire batter at once. Instead, we’ll first add a layer of plain batter to the bottom of the cake pan before folding the cranberries into the remaining batter. This extra step further reduces the chance of cranberries sinking, even with the flour coating.

Coffee Cake Batter

Preheat your oven to 350°F and prepare a 8” or 9” springform pan. I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out. You can line it with parchment paper or grease it with butter or cooking spray.

Check pictures below of how I like to line my pan. I cut slits around the diameter of the pan, and then fit the paper in the cake pan.

Use scissors to cut any more slits where the paper is creasing. Then cut the overhanging paper off the top.

Then cut two strips of parchment paper and place them along the sides of the pan, spraying a bit of oil will help the paper stick.

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and cardamom.

Using a stand mixer or hand mixer, beat room-temperature butter until smooth, then add granulated and brown sugars and continue mixing until creamy. Add eggs one at a time to the creamed mixture, then vanilla extract, and mix until smooth.

If using a stand mixer make sure to scrape the bowl often. Add sour cream, mixing just until incorporated. Gently fold in the dry ingredients until smooth with a rubber spatula to avoid overmixing.

Layer & Bake

Spread about 1/3 of the cake batter in the prepared pan. Stir in the cranberries into the remaining batter in the bowl and gently mix. Pour the remaining batter with cranberries over the base layer in the pan. We do this to prevent the cranberries immediately sinking to the bottom.

Sprinkle the chilled streusel evenly on top, breaking up any large clumps.

Bake at 350°F for 55-65 minutes, covering with foil toward the end if the streusel browns too quickly. The cake is done when the center is set and a toothpick inserted comes out clean.

Baking time can vary depending on the type of pan you are using, larger pans where the batter is thinner and more spread out, will finish baking faster. Smaller and taller pans might take longer to bake.

Baking time will also vary according to your oven, always ensure you have an oven thermometer to check the temperature of your oven. And also understand that some ovens might take longer to bake or bake faster. Check for doneness with a toothpick to ensure the cake is done baking.

Let cool on a wire rack for 30 minutes before glazing.

Cranberry Glaze

For the glaze, whisk powdered sugar with cranberry sauce or juice, adjusting the thickness as needed.

I used strained homemade cranberry sauce. You can also use cranberry juice, orange juice, or milk instead. Keep in mind that juice is thinner than sauce, so you’ll need to use a smaller amount. Also, note that if you choose orange juice or milk, the glaze won’t have the same pink color.

Drizzle over the cooled cake and enjoy!

Storing your Cranberry Coffee Cake

To keep your Cranberry Coffee Cake fresh, store it in an airtight container. At room temperature, it should stay moist and delicious for up to 2 days. If you prefer to extend its freshness, you can refrigerate the cake for up to 5 days. Make sure it’s well-covered, or placed in an closed container to prevent it from drying out in the fridge.

For longer storage, you can freeze individual slices or even the whole cake. Wrap each slice tightly in plastic wrap, then place the wrapped pieces in a freezer-safe bag or container. This method will help preserve the cake’s flavor and texture for 1 to 2 months. When you’re ready to enjoy a frozen slice, simply thaw it at room temperature or warm it briefly in the microwave for a freshly baked taste.

Tips & Tricks

• Room Temperature Butter: Using soft, room-temperature butter is essential for creating a light, fluffy cake texture. Cold butter won’t incorporate as smoothly, which could lead to a denser cake texture. Let the butter sit out for about 30 minutes before mixing, or more depending on the temperature of the kitchen. The butter should be at about 72ºF.
• Bring Eggs and Sour Cream to Room Temperature: Room-temperature eggs and sour cream blend more easily into the batter, leading to a smoother, lighter cake. To quickly bring eggs to room temperature, place them in a bowl of warm water for about 5 minutes. And let the sour cream sit on the counter for about 30 minutes before using it in the cake. If I forget to do that, I gently microwave the sour cream for a few seconds to take the chill off.
• Measure Flour Accurately: For the best texture, measure the flour accurately. Too much flour can make the cake dense and dry. It’s best to use a kitchen scale for accuracy. Avoid scooping directly from the bag, as this can pack the flour and add extra weight.
• Chill Streusel: Chilling the streusel helps it stay crumbly during baking. Chill it in the refrigerator for at least 15 minutes before sprinkling it over the batter. This step helps the butter in the streusel firm up, preventing it from melting too quickly and resulting in a better crumbly texture on top of your cake.
• Check for Doneness: Since oven temperatures can vary, it’s important to check if the cake is done rather than relying solely on the baking time. Insert a toothpick into the center of the cake, and in several other spots. If the toothpick comes out clean or with a few moist crumbs, your cake is ready. If the toothpick has wet batter on it, bake the cake for an additional 5-10 minutes, checking frequently.
• Prevent the Cranberries from Sinking: Coating the cranberries with a little flour helps them stay suspended in the batter rather than sinking to the bottom. On top of that, spread a layer of plain batter without the cranberries on the bottom of the cake, before mixing the floured cranberries into the batter. This technique ensures a balanced distribution of cranberries throughout the cake.
• Don’t Overmix the Batter: Once you add the dry ingredients, mix until just combined. Overmixing can make the cake tough by activating the gluten in the flour. Stop mixing as soon as you no longer see streaks of flour for a soft and tender crumb.

Variations

• Top with Sugared Cranberries: For a festive and sweet touch, add these sugared cranberries!
• Orange Zest: Add orange zest to the batter for a bright citrus flavor.
• Orange Glaze: Use orange juice instead of cranberry juice to make an orange glaze, or maybe even lemon juice for a lemon glaze!
• Use Greek Yogurt: Try using Greek yogurt instead of sour cream in the batter.
• Nutty Streusel: Add chopped pecans or walnuts to the streusel for extra crunch.
• Add Chocolate Chips: Fold in some semi-sweet or dark chocolate chips for some more indulgence!

If you like this recipe, you’ll love these:

• Pumpkin Coffee Cake
• Lemon Raspberry Coffee Cake
• Coffee Cake
• Blueberry Coffee Cake
• Orange Cranberry Bread
• White Chocolate Cranberry Cookies

I can’t wait to see how your Cranberry Coffee Cake turns out! Share your creations on Instagram and tag me!

Cranberry Coffee Cake

Camila Hurst

This Cranberry Coffee Cake is a cozy, spiced treat with a tender crumb, tart cranberries, and a buttery streusel topping—perfect for breakfast or dessert!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Calories 350 kcal

Ingredients

  

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Spiced Streusel Topping

• 1 cup all-purpose flour 127 grams
• 1/2 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1/3 cup granulated sugar 63 grams
• 1/3 cup brown sugar 73 grams
• 1/2 cup unsalted butter room temperature 113 grams

Cranberries

• 1 1/2 cups cranberries fresh or frozen 150 grams
• 2 tsp all-purpose flour

Coffee Cake

• 2 cups all-purpose flour 254 grams
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 8 tbsp unsalted butter room temperature 113 grams
• 3/4 cup granulated sugar 150 grams
• 1/3 cup brown sugar 73 grams
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• 1 cup sour cream 245 grams

Cranberry Glaze

• 1 cup powdered sugar sifted (125 grams)
• 2-4 tbsp cranberry sauce or juice (read notes)

Instructions

 

Spiced Streusel

• Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
• Place it in the fridge while you make the cake batter.

Cranberries

• Mix the cranberries with 2 tsp of flour in a bowl. Set aside.

Coffee Cake

• Pre-heat the oven to 350ºF.
• Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkle flour evenly all over to coat it entirely.
• I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out.
• To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt, cinnamon, and cardamom. Whisk to combine.
• In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter for 30 seconds. Make sure to scrape the sides down often if using a stand mixer.
• Add the granulated and brown sugar and beat for about 3 minutes, until creamy and lightened in color.
• Add the eggs, one at a time, mixing until incorporated before adding the next. Add the vanilla extract and mix until combined.
• Add the sour cream and mix.
• Then, add the flour mixture and mix until incorporated. I like to start with the mixer, but then finish with a rubber spatula to avoid over mixing the batter.
• Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.
• Now, mix the floured cranberries with the remaining cake batter. We do this to prevent all the cranberries from going right to the bottom of the cake when we bake it.
• Pour the batter in the cake pan.
• Then sprinkle the streusel mixture on top of the batter evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.

Baking

• Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
• You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached. Test in several spots of the cake, to ensure it’s cooked thoroughly.
• Let the cake cool down for about 30 min to 1 hour before serving.

Cranberry Glaze

• To make the glaze, you can use cranberry sauce, cranberry juice, or other liquids such as milk, or orange juice. Whisk the sifted powdered sugar with the strained cranberry sauce, or cranberry juice. Start with 2 tablespoons of liquid, and add more as needed. If using juice instead of cranberry sauce, you might need less liquid, since the sauce is thicker.
• Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add more sauce, or juice, so you are able to drizzle it over the cake. And if the glaze is too thin, add more sifted powdered sugar and whisk to make it thicker.

Storage

• Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
• Once the cake has been stored in the fridge, it has to come to room temperature before being served.
• The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.

Notes

Cranberries: they can be either frozen or fresh. If using frozen cranberries don’t thaw, use them frozen.

Sour cream: the sour cream can be substituted for yogurt, but the cake will lose a bit of its richness, probably not noticeably enough though.

Oil: any vegetable, canola, avocado, or even olive oil will do. If you don’t want to use oil, simply substitute for butter instead.

Cranberry sauce: for the glaze, I used some cranberry sauce. I strained some homemade cranberry sauce and used it to make the glaze. You can use cranberry juice, or even orange juice, or milk. The only difference will be that juice is thinner than the sauce, so you will need less of it. Also, if you use orange juice, or milk, the glaze won’t be pink.

Baking time: Keep in mind that baking times can vary depending on your oven and the size of the pan you’re using. If your oven tends to run hot or cool, the cake may bake faster or slower than the suggested time. Using a different pan size will also affect the baking time. For example, a wider or shallower pan may lead to a shorter baking time, while a smaller, deeper pan could require more time for the center to set. To ensure the cake is perfectly baked, start checking for doneness about 5-10 minutes before the end of the suggested baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs when it’s done.

Nutrition

Serving: 1sliceCalories: 350kcal

Keyword cake, coffee cake, cranberry

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