There’s something magical about the sweet-tart burst of cranberries nestled in a buttery coffee cake. This recipe isn’t just a dessert—it’s an invitation to savor the season. Whether you’re looking for a showstopping holiday brunch centerpiece or just need an afternoon treat to enjoy with a hot cup of coffee, this cranberry coffee cake delivers on all fronts.
Pair it with savory bites like Rarebit Mushrooms with Pickle Dressing or Gougères with Smoked Salmon, Caviar, and Prosciutto for a spread that balances sweet and savory flavors perfectly.
The blend of vibrant cranberries, a delicate cinnamon streusel topping, and the moist, fluffy cake is pure comfort with every bite. I remember baking this for the first time on a chilly November weekend—it perfumed the kitchen with warm vanilla and spice, and that golden crumb topping? Irresistible. It’s also the kind of dessert that pairs beautifully with a cozy drink, like an Autumn Rum Old Fashioned, for a warm seasonal celebration.
Cranberries shine not only for their festive color but also for their unique flavor, which perfectly balances the sweetness of the cake.
What Makes This Recipe Special
- A Sweet-Tart Balance: The tangy cranberries are the perfect contrast to the rich, buttery cake.
- Seasonal Comfort: Ideal for fall and winter, it’s like wrapping yourself in a warm, edible blanket.
- Easy Yet Impressive: Simple to make but looks and tastes bakery-worthy—guests will ask for the recipe.
- Customizable: Swap the cranberries for blueberries in the summer or add a hint of orange zest for a citrusy twist.
- Healthier Indulgence: Packed with antioxidant-rich cranberries, it’s a dessert you can feel good about.
Cranberry Coffee Cake Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Rubber spatula
- Cooling Rack
- Knife
Ingredients
For the coffee cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon baking soda
- Zest of 1 large orange
- 1/2 cup butter at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt
- 1 cup fresh cranberries
For the streusel:
- 3/4 cup lightly packed brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9×9-inch pan and set aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In another bowl, rub sugar with orange zest, then cream with butter until fluffy. Add eggs one at a time, then mix in yogurt and vanilla.
- Gradually add dry ingredients, mixing until just combined. Gently fold in cranberries.
- For streusel, combine flour, brown sugar, and cinnamon, then work in butter with fingers until crumbly.
- Layer half the batter in the pan, add half the streusel, then top with remaining batter and streusel.
- Bake for 40-45 minutes or until a toothpick comes out clean. Cool and serve.
