Get the Recipe:
Cranberry Coffee Cake
A soft, tender cranberry coffee cake made with a mix of butter and oil, bright tart cranberries, and a crunchy cinnamon streusel. Perfect for holiday breakfasts, brunch, or a cozy winter treat.
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.
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