I love a good holiday cake and this Cranberry Coffee Cake Recipe with Streusel Topping really delivers!
It has everything we want from a delicious coffee cake: rich, buttery sour cream crumb, check! A thick layer of crumbly streusel topping, check! Loaded with lots of cranberries and orange zest for irresistible flavor?! Check check check!
This simple coffee cake is made into the ultimate holiday dessert (aka breakfast cake) with bursts of fresh cranberries and that glossy vanilla bean glaze.
For more coffee cake cravings, check out this Classic Sour Cream Coffee Cake, my favorite Cherry Streusel Coffee Cake and you can find all of the Breakfast & Brunch Baked Goods here!
Let’s make a delicious cranberry cake!
Why You Should Bake
This Cranberry Orange Coffee Cake ASAP!
- The dreamiest, sweet buttery cake texture
- Lots of bright orange zest and tart pops of cranberries for heaps of flavor
- Tastes great fresh from the oven and just as delicious the next day (perfect for make-ahead!)
- Easily mixed and baked, no fussy technique or equipment
- Can be made with or without an electric stand mixer (or handheld mixer)
- Crunchy, buttery cinnamon streusel topping (ALWAYS!)
- Sweet vanilla glaze for the perfect finish
- Enjoy a slice of cake with a cup of coffee or a glass of champagne (what could be better?)
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
My Favorite Tips for Moist
Coffee Cake
- Chill the Streusel While You Mix the Cake. This helps the streusel hold it’s shape and will give you that nice, crispy topping.
- Line Your Pan With Parchment. Lining the pan with parchment makes it easier to get the cake out of the pan to finish cooling on a cooling rack.
- Add the Eggs One at a Time. It’s important to slowly add liquid to your cake batter so it doesn’t curdle. For the best consistency, add the eggs one at a time, making sure the first is well blended before adding the next.
- Make Sure Ingredients are Room Temperature. The eggs, butter, sour cream and milk all need to be room temperature for best results. Cold ingredients added to your cake batter can curdle the mixture.
Best Baking Tools for The Ultimate Coffee Cake
Electric Stand Mixer, I prefer the Artisan to the Professional. And while a mixer isn’t necessary for this cake, I love it to cream the butter and sugar together!
Or Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!
A whisk and/or a spatula for for whisking up the cinnamon-sugar swirl and mixing the cake.
My trusty scale for precision.
These heat-safe nesting glass bowls for mixing the streusel, cake and glaze.
Knife, love this chef’s knife with the white handle.
For more fun shopping, check out my Shop (aka my favorite things!).
More Delicious Breakfast Recipes
Also check out my Classic Sour Cream Coffee Cake, Cherry Streusel Coffee Cake, Blueberry Muffins and Banana Chocolate Chip Muffins.
You can find more Breakfast and Brunch Recipes here.
I hope you enjoy one of my favorite coffee cakes during the holiday season!
The Best Cranberry Coffee Cake Recipe with Streusel Topping
Ingredients
For the Cranberries
- 8 ounces fresh cranberries (coarsely chopped)
- ¼ cup light brown sugar (packed)
- 1 ½ teaspoons five-spice powder (see note below recipe)
- 1 tablespoon orange zest
For the Streusel
- 1 batch 5-Minute Streusel Topping
- 2 tablespoons almond slices
For the Cake
- 1 ½ cups (300 g) granulated sugar
- 10 tablespoons (141 g) unsalted butter (room temperature)
- 1 tablespoon orange zest
- 2 large eggs (room temperature)
- 2 teaspoons (10 g) baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (240 g) whole milk (room temperature)
- ¾ cup (180 g) sour cream (room temperature; full fat)
- 3 cups + 2 tablespoons (423 g) all-purpose flour
For the Glaze
- 1 batch Easy Vanilla Glaze Recipe
- 1 tablespoon (13 g) fresh orange juice
Instructions
For the Cranberries
- In a medium bowl, combine the cranberries, sugar, five-spice and orange zest and set aside.
For the Streusel
- Make 1 batch 5-Minute Streusel Topping Recipe all the way through mixing, adding in the almond slices at the very end, following the step-by-step photos and instructions. Chill in an airtight container until ready to use.
For the Cake
- Preheat your oven to 350°F. Grease a 9 x 13–inch baking dish and line with parchment paper, letting the excess hang over the sides. (You’ll use this to pull the cake out of the pan)
- in the bowl of an electric mixer (see note below recipe) fitted with the paddle attachment, cream butter, sugar and orange zest on medium speed for about 5-6 minutes or until light and fluffy. You want it pretty fluffy, so if your kitchen is chilly let the machine run longer. Scrape down the sides and bottom of the bowl to make sure everything is combined.
- Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add the baking powder, baking soda and salt and mix for 1 minute more. Scrape the sides and bottom of the bowl to make sure everything is well blended.
- In a liquid measuring cup (or medium bowl) whisk together the milk and sour cream. Alternate adding the flour and milk mixture in two batches, mixing each addition until just combined. Fold in the cranberries until you see streaks of cranberries and they’re not completely combined. Grab a spatula and scrape the sides and bottom of the bowl one more time to make sure the cake batter is thoroughly mixed.
To Assemble
- Pour the cake batter into the prepared pan, smoothing the top a bit with an offset spatula or spatula. Evenly cover the top of the cake with the brown sugar streusel.
- Bake in the center of the oven for 55-60 minutes until puffed up and bronzed. The center will be soft but set. Let cool on a wire rack for at least 50-60 minutes and then use the parchment handles to remove it from the pan to finish cooling. If it resists coming out run a knife around the edge to help it along. Additionally, you can let it cool longer in the pan if you’re having a hard time getting it out. Let cool completely before adding the vanilla glaze.
For the Glaze
- Make 1 batch Easy Vanilla Glaze and immediately drizzle over the top of the cooled coffee cake. The higher up you drizzle, the more control you'll have over your drizzles. Serve excess vanilla glaze on the side (for those that love more glaze!).The drizzle will set and become matte after several hours. Serve immediately (this cake also tastes great the next day!).
Notes
Mixer vs Your Arms
I mention an electric stand mixer in the instruction.Five-Spice Powder
Storing the Coffee Cake
You can store your cake, covered at room temperature, for 1-2 days. This coffee cake is just as delicious the next day, so enjoy your leftover coffee cake (this also makes it perfect for a Christmas brunch!)! Want more cake tips, ideas & recipes?!Check out my 10 Favorite Easy Tips for Perfect Cakes! xx
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