Cozy Cranberry Coffee Cake Recipe

Cranberry coffee cake slice on plate with crumb topping, tart cranberry filling throughout, moist tender crumb, coffee cup in background

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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

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings:12 slices

Course:Breakfast, Brunch, Dessert

Cuisine:American, Comfort Food

Calories:285kcal

Cost:$8.50

Ingredients Equipment Method Nutrition Notes

Ingredients

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

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.
Beat softened butter and sugar together until light and fluffy, about 3 minutes. This creates a tender cake texture.
Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla until smooth and combined.
Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually fold dry ingredients into wet mixture until just combined.
Pour half the batter into prepared pan and spread evenly. Scatter cranberries over batter, then top with remaining batter and spread gently.
Sprinkle the crumb topping generously over the entire surface. Make sure to cover all the batter for that perfect crispy top.
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.