Cozy Cranberry Coffee Cake Recipe

This cranberry coffee cake is sweet, tart, and topped with the most irresistible buttery crumb topping. Perfect for cozy holiday mornings or lazy weekend brunches with family.

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Nothing says cozy morning like a slice of warm cranberry coffee cake with your coffee. The tart cranberries mixed with sweet cake and that buttery crumb topping create pure magic. This recipe has been my go-to for holiday brunches and lazy weekend mornings. My mom used to make something similar every Christmas, and now my kitchen smells just like hers when this is baking. It's simple, comforting, and tastes like a warm hug.

Why You'll Love This Cranberry Coffee Cake

This is the best cranberry coffee cake because it balances tart and sweet perfectly. The cranberries add a bright pop of flavor that cuts through the richness of the buttery cake. My sister says the crumb topping is what makes it special, and honestly, she's right. It's got that perfect crispy-sweet texture on top while staying moist and tender inside.

Plus, this overnight cranberry coffee cake can be prepped ahead, which makes mornings way easier. Whether it's Christmas breakfast or a regular Tuesday, this cranberry breakfast cake never disappoints.

What You'll Need

Just a handful of basic ingredients and you're ready to bake. Most of these are probably in your pantry right now.

Main Ingredients

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Fresh or frozen cranberries
• Eggs
• Sour cream
• Vanilla extract
• Baking powder
• Baking soda
• Salt

Optional Extras

You can add orange zest for a cranberry orange coffee cake twist, swap in dried cranberries if fresh aren't available, or sprinkle powdered sugar on top for a prettier finish.

The full recipe instructions are in the card below.

How to Make Cranberry Coffee Cake

Make the Crumb Topping

Mix flour, sugar, and cold butter together until it forms coarse crumbs. This buttery topping is what makes every bite special. Set it aside while you work on the cake batter.

Prep the Batter

Beat softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla. The sour cream keeps this cake incredibly moist.

Combine Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually fold the dry mixture into the wet ingredients until just combined. Don't overmix or the cake will be tough.

Layer the Cranberries

Pour half the batter into a greased baking pan. Scatter fresh cranberries over the top, then add the remaining batter. The cranberries sink in slightly and create beautiful tart pockets throughout.

Q: Can I use frozen cranberries instead of fresh?
Yes, absolutely. Just don't thaw them first. Toss them straight from the freezer into the batter so they don't bleed too much color or make the batter watery.

Add Crumb Topping

Sprinkle that buttery crumb mixture generously over the top. This is where the magic happens. It bakes up golden and crispy and gives you that classic coffee cake texture.

Bake Until Golden

Bake at 350°F for about 45 minutes until a toothpick comes out clean and the top is golden brown. Your kitchen will smell incredible. Let it cool slightly before slicing, but it's best served warm.

Ingredient Substitutions & Variations

Swap sour cream for Greek yogurt if that's what you have. Use frozen craisins if fresh cranberries aren't in season. Want a cranberry orange coffee cake? Add the zest of one orange to the batter and it transforms the whole flavor. For a healthier version, replace half the all-purpose flour with whole wheat flour.

Storage & Reheating Instructions

Store your cranberry coffee cake covered at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months. To reheat, just warm slices in the microwave for 20 seconds or in a 300°F oven for about 10 minutes.

What to Serve With Cranberry Coffee Cake

This breakfast cake recipes favorite pairs perfectly with hot coffee, tea, or even a glass of cold milk. Serve it alongside scrambled eggs and bacon for a complete brunch spread. It's also delicious with a dollop of whipped cream or vanilla ice cream if you're serving it as a cranberry dessert.

FAQs About Cranberry Coffee Cake

More Recipes You'll Love

If you love easy Breakfast sweets like this, you'll want to try more of my coffee cake recipes easy favorites. This cranberry coffee cake fits right into the Breakfast and brunch category where you'll find tons of cozy morning ideas.

Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.

Cozy Cranberry Coffee Cake Recipe

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Aliana Recipes

This cranberry coffee cake is sweet, tart, and topped with the most irresistible buttery crumb topping. Perfect for cozy holiday mornings or lazy weekend brunches with family.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings:12 slices

Course:Breakfast, Brunch, Dessert

Cuisine:American, Comfort Food

Calories:285kcal

Cost:$8.50

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Crumb Topping

• 1 cup all-purpose flour For the crumb texture
• ½ cup granulated sugar Sweetens the topping
• ½ cup cold unsalted butter Cubed, keeps topping crumbly

For the Cake

• ½ cup unsalted butter Softened to room temperature
• 1 cup granulated sugar For cake sweetness
• 2 large eggs Room temperature works best
• 1 cup sour cream Keeps cake moist
• 1 teaspoon vanilla extract Pure vanilla recommended
• 2 cups all-purpose flour Sifted if possible
• 1 teaspoon baking powder For rise
• ½ teaspoon baking soda Helps with texture
• ½ teaspoon salt Enhances flavor
• 2 cups fresh or frozen cranberries Don't thaw if frozen
• 1 tablespoon orange zest Optional

Equipment

• 1 9x13 inch baking pan To bake the coffee cake evenly
• 2 Large mixing bowls One for batter, one for crumb topping
• 1 Electric mixer To cream butter and sugar together
• 1 Whisk To combine dry ingredients
• 1 Spatula To fold and spread batter

Method

 

1. Preheat oven to 350°F and grease a 9x13 inch baking pan. Make the crumb topping by mixing flour, sugar, and cold butter until crumbly. Set aside.
2. Beat softened butter and sugar together until light and fluffy, about 3 minutes. This creates a tender cake texture.
3. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla until smooth and combined.
4. Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually fold dry ingredients into wet mixture until just combined.
5. Pour half the batter into prepared pan and spread evenly. Scatter cranberries over batter, then top with remaining batter and spread gently.
6. Sprinkle the crumb topping generously over the entire surface. Make sure to cover all the batter for that perfect crispy top.
7. Bake for 45 minutes until golden brown and a toothpick inserted in center comes out clean. The top should be crispy and golden.

Nutrition

Serving: 85gCalories: 285kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.5gCholesterol: 65mgSodium: 195mgPotassium: 85mgFiber: 1.5gSugar: 22gVitamin A: 380IUVitamin C: 4mgCalcium: 45mgIron: 1.2mg

Notes

The secret to this cranberry coffee cake is the buttery crumb topping and the balance of tart cranberries with sweet cake. Don't skip the sour cream - it keeps everything moist for days. Best served warm with coffee on a cozy morning.

Pairing

These are my favorite dishes to serve with cranberry coffee cake Recipe:

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