If you’re searching for a treat that straddles the line between breakfast and dessert, this Cranberry Coffee Cake will easily win your heart. Tangy cranberries burst in every bite of this soft, buttery cake, which is topped with a cinnamon-scented crumb for a touch of cozy sweetness. The golden streusel on top contrasts the bright berries, making it as beautiful as it is delicious. Imagine it fresh from the oven, paired with a cup of coffee or tea—there’s no better way to spoil your family or wow your brunch crowd!

Cranberry Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how such humble ingredients create something so vibrant and memorable. Each element plays its part—some add richness, others supply that irresistible texture, and cranberries, of course, steal the spotlight with festive color and zing!

2 cups all-purpose flour: The foundation of the cake, giving it just the right tender structure.
1 cup granulated sugar: Provides sweetness and balances tart cranberries.
1 tablespoon baking powder: Helps the cake rise beautifully for a fluffy crumb.
½ teaspoon baking soda: Works with sour cream to keep the cake extra soft.
½ teaspoon salt: Enhances all the flavors; don’t leave it out!
1 cup sour cream: Adds richness and moisture for a cake that stays soft.
½ cup unsalted butter, melted and cooled: Brings buttery goodness to every bite—make sure it’s cooled before mixing!
2 large eggs: Bind everything together and contribute to the cake’s tender texture.
1 teaspoon vanilla extract: Adds depth and warmth; pure vanilla is best if you have it.
1 ½ cups fresh or frozen cranberries (if frozen, do not thaw): The undeniable star, lending color and tart pops throughout—no need to thaw if using frozen!
½ cup chopped walnuts or pecans (optional): For a little crunch and extra flavor; feel free to mix into the batter or sprinkle on top.
Topping: This crumb topping creates the irresistible finish:
- ¼ cup brown sugar: Adds caramel notes to the streusel.
- ¼ cup flour: Helps form those classic crumbs.
- 2 tablespoons cold butter: Key to the crumble’s texture—use it cold and cube it for the best result.
- ½ teaspoon cinnamon: Gives the topping that beloved warm spice aroma.

How to Make Cranberry Coffee Cake

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F (175°C), creating the perfect baking environment. Grease a 9-inch springform pan or a 9×9-inch baking dish to ensure the Cranberry Coffee Cake slips out easily later. This one step means zero sticking and picture-perfect slices!

Step 2: Whisk Together the Dry Ingredients

In your largest bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisking blends everything thoroughly, so your cake will bake evenly with the right rise and texture in every bite.

Step 3: Mix the Wet Ingredients

In a separate bowl, combine sour cream, melted (but cooled) butter, eggs, and vanilla extract. Mix until smooth. This creamy combo is the secret to a luscious, moist crumb that’s never dry.

Step 4: Bring Wet and Dry Together

Gently pour the wet mixture into the dry ingredients and stir until just combined. Overmixing can make the cake tough, so stop once the flour disappears. A few lumps are just fine!

Step 5: Fold in Cranberries and Nuts

Toss cranberries (fresh or frozen) with a tablespoon of flour right before folding them into the batter. This little trick keeps the fruit suspended in the cake instead of sinking. If you love nuts, fold in the chopped walnuts or pecans now too.

Step 6: Prep and Add the Crumb Topping

In a small bowl, mix brown sugar, flour, cinnamon, and cold butter. Use your fingers or a fork to blend until crumbly—it should look a bit like damp sand. Evenly sprinkle this magical mixture over the cake batter in your pan for that coveted crunchy finish.

Step 7: Bake and Cool

Slide the pan into your preheated oven and bake for 45–50 minutes. You’re looking for a beautifully golden top and a toothpick that comes out clean from the center. Let the cake cool in its pan for about 15 minutes—just enough to set but still deliciously warm when served.

How to Serve Cranberry Coffee Cake

Cranberry Coffee Cake Garnishes

A light dusting of powdered sugar can make your Cranberry Coffee Cake look extra festive. A dollop of softly whipped cream or a scoop of vanilla yogurt on the side is always a hit. For a holiday touch, scatter a few whole cranberries and a sprig of mint on the plate for color.

Side Dishes

Pair this cake with fresh, seasonal fruit, or serve alongside a simple green salad if you lean toward savory. It’s also perfect with eggs and bacon at brunch, or even just good strong coffee or tea—let’s be honest, the Cranberry Coffee Cake steals the show all on its own!

Creative Ways to Present

Cut the cake into generous wedges or big squares for a cozy coffee break. If you’re entertaining, mini squares stacked on a tiered stand look so pretty. For a sweet brunch, serve individual slices on vintage plates or package a slice to-go in a bakery bag tied with twine.

Make Ahead and Storage

Storing Leftovers

Cranberry Coffee Cake keeps wonderfully! Once cool, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator up to a week—just bring to room temp before serving for best texture.

Freezing

This cake is freezer-friendly! Cut it into slices, wrap each piece securely in plastic wrap, then pop them in a zip-top freezer bag. They’ll stay fresh and tasty for up to one month. This is a lifesaver for unexpected guests or craving a treat on busy mornings.

Reheating

To reheat, simply microwave a slice for 10–15 seconds, or place it in a 300°F oven for about 7 minutes until warmed through. The crumb topping will crisp up again in the oven, making your Cranberry Coffee Cake taste freshly baked every time.

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can substitute dried cranberries if needed, but the flavor and texture will be a bit different. For best results, soak them in hot water for 10 minutes, drain, and pat dry before adding. Fresh or frozen cranberries will give you that classic, juicy burst!

What can I use instead of sour cream?

Greek yogurt is a great swap for sour cream and keeps the cake nice and moist. Just use the same amount, and choose full fat if you can for the richest result.

Should I thaw frozen cranberries before using?

No need! Add them straight from the freezer for best results. Thawing can make them too soft and release excess juice, which may affect the cake’s texture.

Can I make Cranberry Coffee Cake gluten-free?

Absolutely! Just use your favorite measure-for-measure gluten-free flour blend in place of regular flour. Always check that your baking powder and soda are certified gluten-free as well.

Is the crumb topping essential?

That crunchy cinnamon topping is definitely part of the charm, but if you prefer less sugar or want a simpler cake, you can skip it. The Cranberry Coffee Cake will still be wonderfully flavorful and moist.

Final Thoughts

If you love a breakfast bake that’s show-stopping yet simple, you absolutely owe it to yourself to try this Cranberry Coffee Cake. The vibrant berries, gentle crumb, and cozy topping make it a recipe worth sharing with friends, neighbors, and family—don’t wait for a special occasion!

Cranberry Coffee Cake Recipe