Name: Recipe "Cranberry Coffee Cake"
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cup all-purpose flour; 1.5 tsp baking powder; 1 tsp baking soda; 0.5 tsp salt; 1 cup granulated sugar; 1 large orange orange zest (zested); 0.5 cup butter (at room temperature); 2 large eggs; 1 cup plain Greek yogurt; 1 tsp vanilla extract; 1 cup fresh cranberries; 0.75 cup all-purpose flour; 0.75 cup packed brown sugar (lightly packed); 0.5 tsp ground cinnamon; 0.5 cup unsalted butter

Readers often make Cranberry Orange Muffins, Almond Coffee Cake, or Leftover Cranberry Sauce Muffins alongside this one.

This Cranberry Coffee Cake Is the Holiday Breakfast Treat You Need

Christmas is almost here, and my family’s arrival has me both cleaning and baking nonstop. I always make my Fresh Cranberry Scones, but this year I tried something new: a cranberry coffee cake. The fresh cranberries add bright pops of tartness, and a little orange zest brings out their flavor. And because we’re streusel fanatics, I added a layer in the middle and another on top, the middle melts into a sweet tunnel, and the top gives a crunchy finish. Serve it for breakfast, brunch, or dessert, and your guests might never leave.

Why You’ll Love This Cranberry Coffee Cake

The double streusel layer gives you a crunchy topping and a gooey, sweet ribbon in the middle, two textures in one slice.
Greek yogurt makes the cake extra tender and adds a subtle tang that complements the tart cranberries.
Fresh cranberries burst as they bake, creating pockets of tartness that cut through the sweet streusel and batter.

Key Ingredients for This Cranberry Coffee Cake

Greek Yogurt: Provides moisture and tenderness; substitute with sour cream or buttermilk (use 3/4 cup plus 1/4 cup milk).
Fresh Cranberries: Their tartness balances the sweetness; can use frozen (do not thaw) or dried (reduce sugar slightly).
Orange Zest: Brightens the cranberry flavor; substitute with lemon zest or 1 teaspoon orange extract.

Kitchen Tools for Making Cranberry Coffee Cake

9×9-inch square baking pan (greased well)
Electric mixer (for creaming butter and sugar until fluffy)
Wooden spoon (for mixing streusel with fingertips, it’s easier than a fork)

Tips for Baking the Best Cranberry Coffee Cake

Don’t overmix the batter once you add the dry ingredients, stir just until the flour disappears. Overmixing develops gluten and makes the cake tough. When folding in the cranberries, do it gently so they don’t burst and stain the batter. Bake until a toothpick inserted in the center comes out clean, typically 40 to 45 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

How to Keep the Streusel from Sinking in This Coffee Cake

The key to a streusel that stays on top instead of sinking into the batter is to use cold butter. Cut it into small pieces and work it into the flour-sugar mixture with your fingertips until it resembles coarse meal. If your kitchen is warm, chill the streusel for 10 minutes before sprinkling. When adding the top layer, sprinkle evenly and don’t press down. The middle layer naturally sinks a bit as the cake bakes, creating that delightful tunnel, that’s intentional.

Cranberry Coffee Cake Variations to Try

If fresh cranberries aren’t available, use frozen (do not thaw) or substitute with blueberries or chopped apples. For a nutty crunch, fold 1/2 cup of chopped pecans or walnuts into the cranberries or sprinkle them into the streusel. Swap the orange zest with lemon zest for a different citrus note. To make this cake gluten-free, use a quality 1-to-1 gluten-free flour blend, the texture stays tender.

How to Serve This Cranberry Coffee Cake

This cake shines at breakfast or brunch with a hot cup of coffee or tea. For a complete brunch spread, pair it with scrambled eggs and fresh fruit. As a dessert, a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream complements the tart cranberries. It’s also lovely on its own for an afternoon snack.

How to Store Leftover Cranberry Coffee Cake

Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. Bring slices to room temperature before serving to restore the soft texture.

Can You Freeze Cranberry Coffee Cake?

Yes, this cake freezes well. Cool it completely, then wrap the whole cake or individual slices in plastic wrap followed by foil. Place in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature for a couple of hours before serving.

Best Ways to Reheat Cranberry Coffee Cake

For a quick warm slice, microwave for 20 to 30 seconds. To reheat larger portions, place in a 300°F oven for about 10 minutes, this restores the streusel’s crunch without drying out the cake. The cake is also delicious at room temperature, so reheating is optional.

Cranberry Coffee Cake FAQs

Can I use frozen cranberries without thawing?

Yes, add frozen cranberries directly to the batter without thawing. Thawing would make them too soft and could turn the batter pink.

Can I substitute sour cream for Greek yogurt?

Yes, use an equal amount of full-fat sour cream. The cake will still be moist and tender, though slightly richer.

Why did my coffee cake sink in the middle?

The cake likely underbaked. Insert a toothpick in the center; if it comes out with wet batter, bake longer. Also check that your baking powder and soda are fresh.

Can I make this dairy-free?

Yes, use a plant-based yogurt (plain, unsweetened) and vegan butter. The texture may be slightly softer, but it still works well.

Recipe

Cranberry Coffee Cake

This easy Cranberry Coffee Cake is made with Greek yogurt, fresh cranberries, and has a streusel filling and topping. Perfect for breakfast, brunch, tea time, or dessert.

easyVegetarian

15 min

Prep Time

45 min

Cook Time

1 hr

Total Time

Servings

Breakfast

Course

American

Cuisine

512 kcal

Calories

Ingredients

Servings

2 cup all-purpose flour
1.5 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 cup granulated sugar
1 large orange orange zest, zested

0.5 cup butter, at room temperature
2 large eggs
1 cup plain Greek yogurt
1 tsp vanilla extract
1 cup fresh cranberries

streusel

0.75 cup all-purpose flour
0.75 cup packed brown sugar, lightly packed

0.5 tsp ground cinnamon
0.5 cup unsalted butter

Instructions

1
Preheat the oven to 350°F. Grease a 9x9-inch square baking pan and set aside.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
3
In a small bowl, combine granulated sugar and orange zest. Rub together with your fingers until fragrant. Using an electric mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the Greek yogurt and vanilla extract. Mix until well combined.
4
Slowly add in the dry ingredients. Mix until just combined. Gently fold in the fresh cranberries.

5
To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
6
Pour half of the coffee cake batter into the prepared cake pan and sprinkle with half of the streusel topping/filling. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
7
Bake until golden and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool to room temperature and serve.

Nutrition (per serving)

512kcal

Calorie breakdown

Protein6%32 kcal

Fat32%165 kcal

Carbohydrates62%323 kcal

How this was calculated — 14 of 15 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

baking powderLeavening agents, baking powder, low-sodium7 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

granulated sugarSugars, granulated924 kcal

butterButter, salted860 kcal

large eggsEgg, whole, raw, fresh3 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk233 kcal

vanilla extractVanilla extract14 kcal

fresh cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)132 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached659 kcal

packed brown sugarSugars, brown684 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

unsalted butterButter, salted860 kcal

Serving size ≈ 152 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: breakfast, holiday, nutFree, Oven Baked, vegetarian

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