The Best Cranberry Coffee Cake Recipe with Streusel Topping

The Best Cranberry Coffee Cake Recipe with Streusel Topping

The BEST Cranberry Coffee Cake Recipe with Streusel Topping!! A soft, tender cake base is loaded with orange flavor and fresh tart cranberries. It's covered in a buttery streusel topping and then drizzled in a vanilla-orange glaze. This is the perfect dessert for a holiday brunch or breakfast.

5 from 2 reviews

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Prep Time: 35

Cook Time: 55

Course: Breakfast Brunch

Cuisine: Cake

Keyword: Coffee Cake, Cranberries, Holiday, Baking, Breakfast, Brunch, Orange, Streusel, Vanilla Glaze

Servings: 12 Servings

Author: Rebecca Firth

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.

However, this is definitely a recipe that can easily be made with a large bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome light cake texture.

Additionally, you can use a electric hand mixer if you have one handy!

Five-Spice Powder

Five-spice powder is a Chinese spice blend used in mostly savory, and sometimes sweet, recipes. You can find it in the spice section of your grocery store.

If you'd like to substitute another spice in its' place, replace with 1 teaspoon of cinnamon.

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

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo