Cranberry Orange Coffee Cake

Cranberry Orange Coffee Cake fills your home with holiday cheer and cozy comfort. Last holiday season, I baked it to use up Thanksgiving cranberries, and the tart bursts paired with bright orange zest turned our brunch into a family tradition, everyone still raves about that buttery crumb topping and sweet glaze.

This cake balances tangy cranberries rich in antioxidants and vitamin C with zesty orange for a fresh, festive flavor that supports digestion and immunity. Simple to mix with pantry staples, it bakes into a moist, tender crumb perfect for mornings or dessert.​

Slice it warm with coffee for those heartwarming moments that make the season special. Cranberry Orange Coffee Cake is your new go-to for joyful gatherings.

Why You’ll Love This Cranberry Orange Coffee Cake

Let me count the ways this cake will steal your heart! First, that texture, oh boy, it’s so moist and tender thanks to the sour cream and just the right amount of oil. The cranberries stay juicy while baking, creating these little bursts of tartness that make your taste buds dance.

Then there’s the flavor balance. The orange zest and juice give it this bright, sunny taste that plays so nicely with the cranberries’ natural tartness. And that crumble topping? It’s like edible jewelry, crunchy, buttery, and just sweet enough without being overwhelming.

Best part? It’s crazy easy to make. No fancy techniques here, just good old-fashioned mixing and baking. And when it comes out of the oven all golden and fragrant? Pure magic with your morning coffee or afternoon tea. You’ll be making this on repeat, I promise!

Ingredients for Cranberry Orange Coffee Cake

Here’s everything you’ll need to make this showstopper of a coffee cake. I’ve broken it down into three simple parts so you can gather everything easily before you start baking!

Crumble Topping

• 120 g (1 cup) all-purpose flour
• 200 g (1 cup) granulated sugar
• 100 g (1/2 cup) unsalted butter, room temperature (this is key for perfect crumble texture!)

Cranberry Orange Cake

• 220 g (1 3/4 cups) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 85 g (6 tbsp) unsalted butter, room temperature
• 150 g (3/4 cup) granulated sugar
• 1 tbsp orange zest, finely grated (about 1 medium orange)
• 2 large eggs, room temperature
• 1 tbsp fresh orange juice
• 150 g (2/3 cup) full-fat sour cream (14-18%), room temperature
• 25 g (2 tbsp) vegetable oil
• 1 tsp pure vanilla extract
• 150 g (1 ½ cups) fresh or frozen cranberries (no need to thaw if using frozen)

Orange Glaze

• 30 g (1/4 cup) powdered sugar, sifted
• 1 tsp fresh orange juice
• ¼ tsp full-fat sour cream (14-18%)

Ingredient Notes & Substitutions

No fresh cranberries? Frozen works perfectly here (I use them all the time!). If you only have dried cranberries, soak them in orange juice for 10 minutes first. For the sour cream, plain Greek yogurt makes a fine substitute in a pinch. And here’s why room temperature ingredients matter: they blend together smoothly for an even batter without overmixing. Trust me, it makes all the difference in texture!

Equipment You’ll Need

You probably already have most of what you need for this cranberry orange coffee cake! Grab a trusty 9-inch springform pan (the removable bottom makes serving so easy), some parchment paper to line it, and an electric mixer for that perfect fluffy batter.

A few mixing bowls, a rubber spatula, and a box grater for the orange zest round out the essentials. If you don’t have a mixer, no worries, you can totally mix the crumble by hand with a fork, and the batter comes together just fine with some good old-fashioned arm power and a wooden spoon!

How to Make Cranberry Orange Coffee Cake

Alright, let’s get baking! I promise this cranberry orange coffee cake comes together easier than you think. Just follow these simple steps, and you’ll have a gorgeous, fragrant cake ready to wow everyone in no time.

Step 1: Prepare the Crumble Topping

First things first, let’s make that irresistible crumble topping! Grab a medium bowl and toss in your flour, sugar, and that room-temperature butter.

Now here’s my little trick: Use your fingers to work the butter into the dry ingredients. You want it to look like coarse sand with some pea-sized clumps; those bigger bits will give you those perfect crunchy pockets in the finished cake.

Don’t overdo it, though! If you mix too much, the crumble will turn into a paste instead of staying nice and crumbly. Once it’s ready, set it aside while we work on the cake batter.

Step 2: Make the Cranberry Orange Cake Batter

Preheat your oven to 175°C (350°F) and line that 9-inch springform pan with parchment paper. Trust me, this makes cleanup a breeze! Now for the magic: in a medium bowl, whisk together your flour, baking powder, and salt. Easy peasy.

Here’s where the flavor really starts to build. In a large mixing bowl, combine the sugar and orange zest. Rub them together between your fingers for about 30 seconds; this releases all those amazing citrus oils and makes the orange flavor pop.

Add the room temperature butter and beat on high for a good 3 minutes until it’s super light and fluffy. Scrape down the bowl, don’t skip this! Now add the eggs one at a time, mixing just until combined after each one. The batter might look a little curdled at this point, totally normal!

Time to alternate the dry and wet ingredients. Add half the flour mixture and mix on low, then all the orange juice, sour cream, oil, and vanilla. Mix until just combined, then add the remaining flour.

Be gentle, overmixing is the enemy of tender cake! Finally, fold in half the cranberries with a rubber spatula. Pour this gorgeous batter into your prepared pan, smooth the top, and scatter the remaining cranberries over the surface like little ruby jewels. Now, shower that crumble topping evenly over everything, don’t be shy!

Step 3: Bake and Glaze the Cake

Pop that beauty in the oven for 40-45 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted in the center comes out clean (a few moist crumbs are fine, just no wet batter). Let it cool in the pan for 10 minutes, patience, I know! Then run a knife around the edge and carefully remove the springform ring.

While it cools completely on a wire rack, whisk together your glaze ingredients. You want it thick enough to drizzle but thin enough to flow. Add a few more drops of orange juice if needed. Once the cake is completely cool, zigzag that gorgeous orange glaze all over the top. Now the hardest part, try to wait at least 15 minutes before slicing so the flavors can settle. But hey, I won’t judge if you sneak a bite right away!

Tips for the Perfect Cranberry Orange Coffee Cake

Listen, I’ve made this cranberry orange coffee cake more times than I can count, and here are my absolute must-know tips to make sure yours turns out perfect every single time. First, oven temperature is key; if yours runs hot or cold, grab an oven thermometer to check. Too hot and the crumble burns before the center’s done, too low and you’ll end up with a dense cake.

When mixing the batter, remember: less is more! Overmixing develops gluten and makes your cake tough. Mix just until the flour disappears; a few small lumps are totally fine. For the crumble topping, use cold hands (run them under cold water first) to keep the butter from melting as you work it in.

Testing doneness? Use a toothpick, but look for moist crumbs, not a completely clean pick. The cake continues cooking as it cools. Store leftovers (if you have any!) covered at room temp for 2 days or freeze slices wrapped tightly for up to 3 months. To refresh, just pop a slice in the microwave for 10 seconds, it’ll taste freshly baked all over again!

Serving Suggestions

Oh, let me tell you how I love serving this cranberry orange coffee cake! A big slice with my morning coffee is absolute heaven; the bright flavors wake you right up. For dessert, try it warm with a scoop of vanilla ice cream melting over the top.

So good! Sometimes I’ll sprinkle a little extra orange zest or a few fresh cranberries on top just to make it look extra pretty. And if you’re feeling fancy, a dusting of powdered sugar never hurts. Trust me, no matter how you serve it, this cake disappears fast!

Nutritional Information

Just a quick note: The nutritional values for this cranberry orange coffee cake are estimates and can vary depending on the specific ingredients and brands you use. I always say life’s too short to stress over numbers when there’s delicious cake to enjoy!

FAQs About Cranberry Orange Coffee Cake

Festive Cranberry Desserts to Try

Loved the tart-sweet Cranberry Orange Coffee Cake? These holiday treats feature cranberries for seasonal cheer.

• Cranberry Pistachio Shortbread Cookies: Buttery cookies with tart cranberries and crunchy nuts.
• Cranberry Brie Bites: Warm brie topped with sweet cranberry sauce.
• Maple Walnut Cranberry Scones: Flaky scones bursting with cranberries and walnuts.
• Cranberry Curd Tart: Tangy cranberry curd in a buttery tart crust.

Bake these cranberry favorites next for holiday brunches, gifts, or cozy winter treats!

Perfect Finish for Cranberry Orange Coffee Cake

This Cranberry Orange Coffee Cake recipe is the best for its moist crumb, tart cranberry bursts rich in antioxidants, and zesty orange glaze that pairs perfectly with coffee. The buttery streusel adds irresistible crunch, making it ideal for brunches or holidays.​

Bake it for joyful mornings that bring family together.

Try this recipe now and share your baking story in the comments below. Follow on Pinterest for more easy recipes!

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