This cranberry coffee cake is soft, flavorful, and bursting with juicy cranberries in every bite. The sweet crumb topping adds irresistible texture and the cake itself isn’t overly sweet, making it perfect for morning or midday indulgence. It’s easy to make, great for entertaining, and ideal for using fresh or frozen cranberries during the holiday season or year-round.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter, softened
Eggs
Vanilla extract
Sour cream or plain yogurt
Fresh or frozen cranberries
For the streusel topping:
All-purpose flour
Brown sugar
Cinnamon
Cold butter, cubed
Directions
Preheat your oven and grease a baking dish or springform pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Add the dry ingredients to the wet mixture alternately with sour cream, mixing until just combined.
Gently fold in the cranberries.
Spread the batter evenly into the prepared pan.
In another bowl, mix the streusel topping ingredients with a fork or pastry cutter until crumbly.
Sprinkle the topping evenly over the batter.
Bake until a toothpick inserted into the center comes out clean.
Let cool slightly before slicing and serving.
Servings and timing
This recipe serves 8 to 10 people. Prep time: 15 minutes Cook time: 40–45 minutes Total time: 1 hour
Variations
Orange Zest: Add orange zest to the batter for a bright citrus note.
Nutty Topping: Mix chopped pecans or walnuts into the streusel.
Glaze Finish: Drizzle with a simple powdered sugar glaze once cooled.
Vegan Option: Use plant-based butter, non-dairy yogurt, and egg substitute.
Mini Cakes: Bake in muffin tins for individual servings.
Storage/Reheating
Store cranberry coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven for 5–10 minutes.
For longer storage, freeze slices or the whole cake (wrapped well) for up to 2 months. Thaw at room temperature or in the fridge before serving.
FAQs
Can I use frozen cranberries?
Yes, use them straight from the freezer—no need to thaw. This helps prevent bleeding color into the batter.
Can I make this cake ahead of time?
Absolutely. It keeps well and can even taste better the next day after the flavors meld.
What size pan should I use?
A 9-inch round or square baking dish works well. You can also use a springform pan for easy removal.
Can I reduce the sugar?
Yes, reduce the sugar slightly if you prefer a less sweet cake, but keep some for balance with the tart cranberries.
What’s the best substitute for sour cream?
Plain yogurt is a perfect substitute. Greek yogurt adds extra richness.
Can I use dried cranberries?
Fresh or frozen are best for moisture and tartness, but you can use dried cranberries—just soak them in warm water first.
How do I know when it’s done?
A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.
Can I add other fruit?
Yes, mix in chopped apples or pears with the cranberries for a fruitier variation.
What should I serve it with?
Serve with coffee, tea, or a dollop of whipped cream or vanilla yogurt for a treat.
Is this a breakfast or dessert?
Both! It’s light enough for breakfast or brunch and sweet enough for dessert.
Conclusion
Cranberry coffee cake is a delightful blend of soft cake, tart fruit, and crumbly topping—perfect for sharing with friends and family or enjoying on your own. Whether served warm from the oven or enjoyed the next day, this easy and versatile recipe is sure to become a favorite in your baking rotation.
Cranberry coffee cake is a moist, tender cake filled with tart cranberries and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a cozy snack with coffee or tea.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup sour cream or plain yogurt
1 1/2 cups fresh or frozen cranberries
Streusel Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish or springform pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add the dry ingredients to the wet mixture in batches, alternating with sour cream. Mix until just combined.
Gently fold in the cranberries.
Spread the batter evenly in the prepared pan.
In a small bowl, mix the streusel ingredients using a pastry cutter or fork until crumbly.
Sprinkle the streusel evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before slicing and serving.
Notes
Use frozen cranberries straight from the freezer to avoid bleeding into the batter.Add 1 tsp orange zest to the batter for a bright citrus flavor.Mix chopped nuts into the streusel for added crunch.Drizzle with a simple powdered sugar glaze once cooled for extra sweetness.Store at room temperature for 3 days, refrigerated for 5, or freeze for up to 2 months.
