This cranberry coffee cake is soft, buttery, full of bright tart berries, and finished with a cozy cinnamon streusel. It’s simple enough for a December morning and pretty enough for a festive brunch table.
Cranberry coffee cake feels like a little gift you bake for yourself this time of year. It’s warm and comforting like the classics, but the cranberries add that pop of brightness that makes it feel unmistakably seasonal.
This version leans into softness and moisture thanks to a mix of butter and oil, plus sour cream to keep the crumb tender. And because it bakes in a springform pan, it has that lovely, slice-worthy presentation that fits right in with holiday breakfasts, brunch spreads, or an afternoon treat with a mug of something warm.
If you’re looking for a festive bake that doesn’t require extra fuss, this one is a winner, with cozy flavors, easy mixing, and that crunchy cinnamon streusel on top tying it all together.
Why You’ll Love This Cranberry Coffee Cake Recipe
- Bright, tart cranberries. Fresh or frozen berries bring the perfect balance to the sweet, buttery cake.
- Tender crumb, every time. A blend of butter and oil keeps the texture soft, even after a day or two.
- Holiday-ready presentation. A springform pan gives you clean slices and a cake worthy of the center of the brunch table.
- Streusel for the win. Cinnamon, brown sugar, and a little crunch make this feel extra cozy.
- Simple to make. Everything comes together quickly with mainly pantry staples.
Key Ingredients
These are the ingredients that really help this cranberry coffee cake shine.
- Butter + oil – Butter adds flavor, while the oil keeps the crumb wonderfully soft for days.
- Granulated and brown sugars – The mix of the two adds both sweetness and a little warmth.
- Orange zest – Optional, but a lovely bright note that pairs naturally with cranberries.
- Sour cream – Keeps the cake tender and adds a subtle tang.
- Cranberries – Fresh or frozen (don’t thaw); their tartness balances the sweetness beautifully.
- Streusel ingredients – Flour, brown sugar, cinnamon, butter, and optional nuts for extra crunch.
How to Make Cranberry Coffee Cake
Make the streusel.
Stir together the dry ingredients, then cut in the cold butter until the mixture is crumbly. If you’re using nuts, stir them in now. Keep it chilled while you make the batter.
Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, and salt.
Cream the butter, oil, and sugars.
Mix until combined and slightly fluffy. The blend of fats won’t get quite as airy as all-butter, and that’s okay.
Add the eggs and flavorings.
Mix in the eggs one at a time, followed by the vanilla and orange zest.
Alternate the dry ingredients and sour cream.
Add the flour mixture in three portions, alternating with two additions of sour cream. Mix just until combined to keep the crumb tender.
Fold in the cranberries.
Fresh or frozen cranberries work well. No need to thaw if using frozen.
Assemble the cake.
Spread the batter evenly in a greased 9-inch springform pan and scatter the chilled streusel on top.
Bake.
The cake should take 45–55 minutes and finish with a clean toothpick in the center.
Cool and glaze (if using).
Let the cake cool in the pan for 10 minutes before releasing the springform ring. Glaze once fully cooled.
Tips for Success
- Keep the streusel cold. Chilled streusel holds its shape better and bakes into distinct, crunchy crumbs.
- Don’t over-mix the batter, especially once the flour goes in. This keeps the cake soft rather than dense.
- Use a springform pan for clean slices. It makes a big difference in presentation for holiday gatherings.
- Check early. Ovens vary, and the top browns before the center fully sets. Start checking around the 45-minute mark.
- Fresh or frozen cranberries both work. If using frozen, keep them frozen so they don’t tint the batter too much.
Variations
- Add the glaze. A simple orange glaze makes the cake extra festive. Great if you want a little added sweetness.
- Make it nutty. Pecans or sliced almonds in the streusel bring great texture and pair nicely with the tart cranberries.
- Swap the zest. Try lemon instead of orange for a slightly brighter citrus note.
- Go a little cozier. Add a pinch of nutmeg or cardamom to the batter for a spiced holiday version.
How to Store
Room temperature: Store tightly covered for 2–3 days. The butter-and-oil combo helps the cake stay soft.
Refrigerator: If you’d like it to last longer, refrigerate up to 5 days. Just bring slices to room temperature before serving.
Freezer: Wrap slices or the whole cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then let it come to room temperature before serving. Add the glaze after thawing for best results.
A Cozy & Beautiful Holiday Bake
This cranberry coffee cake strikes the perfect balance of tart berries, tender crumb, and crunchy streusel, all wrapped up in a cake that looks right at home on a holiday brunch table. Whether you serve it warm on a December morning or slice it for an afternoon treat, it’s one of those simple bakes that instantly feels special.
More Fruity Coffee Cake Recipes
Cranberry Coffee Cake
Ingredients
For the streusel topping:
- ½ cup (60 g) all-purpose flour
- ⅓ cup (67 g) firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup (56 g) unsalted butter, cold and cubed
- ½ cup chopped pecans or sliced almonds, optional
For the cake:
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (56 g) unsalted butter, softened
- ¼ cup (60 ml) neutral oil (like canola or vegetable)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, optional, but so nice with cranberries
- ½ cup (113 g) sour cream
- 1 ½ cups cranberries, fresh or frozen, not thawed
For the (optional) glaze:
- ½ cup (55 g) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 ml) orange juice, adjust for drizzling consistency
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Instructions
To make the topping:
- Combine the flour, brown sugar, cinnamon, and salt.
- Use a pastry blender, a fork, or your fingers to cut in the butter until crumbly. Stir in the nuts if using. Refrigerate until ready to use.
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, oil, granulated sugar, and brown sugar until combined and slightly fluffy.
- Add the eggs one at a time, mixing well. Mix in the vanilla and orange zest.
- Add the flour mixture in three additions, alternating with two portions of the sour cream. Mix just until combined.
- Fold in the cranberries.
- Spread the batter evenly in the pan. Sprinkle with streusel.
- Bake 45–55 minutes, or until a pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then carefully release the springform ring. Cool completely before slicing.
To make the glaze:
- Whisk together the confectioners’ sugar and 1 tablespoon orange juice. Add more juice, a small amount at a time, if needed for a drizzling consistency.
- Drizzle over the cooled cake before serving.
Notes
- Cranberries: Fresh or frozen cranberries both work well. If using frozen, don’t thaw; they’ll keep their shape and won’t tint the batter.
- Sour cream substitutes: You can use an equal amount of buttermilk or full-fat Greek yogurt in place of the sour cream. Buttermilk will make the batter a little looser and the crumb slightly lighter, while Greek yogurt will behave more like sour cream and keep the cake a bit richer and denser.
- Streusel: Keeping the streusel chilled while mixing the batter helps it bake into distinct, crunchy crumbs.
- Batter texture: Mix just until combined after adding the dry ingredients and sour cream to keep the crumb soft.
- Pan choice: A springform pan gives the cake great presentation for holiday gatherings and makes slicing easier. Even the best springform pans can leak a bit, so I always recommend placing them on a lined rimmed baking sheet.
- Glaze option: The orange glaze is entirely optional. Add it for extra sweetness and a festive finish.
- Storage: Store tightly covered at room temperature for 2–3 days, or refrigerate up to 5 days. Freeze slices for up to 2 months.
