Cranberry Coffee Cake Recipe [FULL GUIDE]

Oh, the magic of coffee cake! It’s one of those cozy, comforting baked treats that pairs perfectly with your morning cup of joe or afternoon tea. But what happens when you add a burst of tart cranberries to the mix? You get a Cranberry Coffee Cake that’s both tangy and sweet, moist and crumbly, and utterly irresistible.

• Imagine waking up on a chilly morning, the smell of warm cinnamon and baked fruit filling your kitchen.
• Picture the soft crumb of the cake breaking apart with each forkful, studded with jewel-like cranberries that pop with every bite.
• This cake is the ultimate balance – not too sweet, just enough zing, and a perfect crumb that’s moist but not soggy.

We’ll cover everything from ingredients to step-by-step instructions, plus the science behind why it works, some expert baking hacks, and exciting variations to make it your own. Let’s turn that baking dream into a delicious reality!

Cranberry Coffee Cake Recipe

Here’s the full rundown of this showstopper coffee cake recipe. It’s straightforward enough for beginners but layered with flavors and textures that even seasoned bakers will love.

Ingredients Needed

Let’s break down what you’ll need. I’m including notes on why each ingredient is essential, so you understand their roles and maybe even get inspired to tweak things later:

• All-purpose flour (2 cups): The backbone of the cake, providing structure. Use fresh, sifted flour for a light crumb.
• Granulated sugar (3/4 cup): Sweetens the cake; sugar also helps with browning and moisture retention.
• Baking powder (2 tsp): Your rising agent, creating that tender, fluffy texture.
• Salt (1/2 tsp): Balances sweetness and enhances flavor complexity.
• Ground cinnamon (1 tsp): Adds warmth and depth; cinnamon pairs beautifully with cranberries.
• Unsalted butter (1/2 cup, softened): Provides richness, moisture, and tenderness. Using unsalted gives you control over salt content.
• Eggs (2 large): Bind ingredients together and add moisture.
• Vanilla extract (1 tsp): Brings aromatic sweetness and rounds out the flavors.
• Whole milk (3/4 cup): Hydrates the batter and adds richness.
• Fresh or frozen cranberries (1 1/2 cups): The star of the show – tart and juicy, they brighten the whole cake.
• Brown sugar (1/2 cup): For the crumb topping; adds a caramel-like flavor.
• Chopped pecans or walnuts (1/2 cup): Optional, for crunch in the crumb topping.
• Additional cinnamon (1 tsp) for crumb topping: For extra spice in the topping.

How To Make Cranberry Coffee Cake

Alright, let’s get into the nitty-gritty with a conversational walkthrough:

1. Prep Your Oven and Pan: Preheat to 350°F (175°C). Grease or line a 9-inch round or square cake pan. I love using parchment paper – it helps with easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. This ensures even distribution of the leavening and spice.
3. Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the softened butter with granulated sugar until fluffy and pale – about 3-4 minutes. This is where air gets whipped in, making your cake lighter.
4. Add Eggs and Vanilla: Crack in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
5. Combine Wet and Dry: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Start and end with the flour. Don’t overmix; stir just until combined.
6. Fold in Cranberries: Gently fold in the cranberries. If using frozen, toss them in a bit of flour first to prevent sinking.
7. Prepare Crumb Topping: In a small bowl, mix brown sugar, cinnamon, and chopped nuts. Then add a few tablespoons of softened butter and combine until crumbly.
8. Assemble: Pour half the batter into your prepared pan. Sprinkle half the crumb topping over the batter, then add the remaining batter and top with the rest of the crumb mixture.
9. Bake: Place in the oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool and Serve: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack. Best served warm or at room temp with coffee or tea!

Ingredient Science Spotlight

This is where the fun geekery happens!

• Baking Powder: It’s a combination of an acid (usually cream of tartar) and a base (baking soda), plus a filler like cornstarch. When wet and heated, it releases carbon dioxide bubbles that make the batter rise and become fluffy.
• Butter: It melts during baking, creating steam pockets that help lift the cake. Plus, the fat coats flour proteins, limiting gluten formation for a tender crumb.
• Eggs: They’re protein powerhouses, providing structure, moisture, and emulsification (helping fat and water mix smoothly).
• Cranberries: Their natural acidity reacts slightly with baking soda (if present) or baking powder, contributing to rise and tangy flavor.
• Brown Sugar: Unlike white sugar, it contains molasses, which attracts moisture, making the crumb topping chewy and rich in flavor.

Expert Tips

Because we all love a little insider knowledge:

• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temp for better mixing and texture.
• Don’t Overmix: Overworking batter activates gluten too much, making cake dense and tough.
• Freeze Cranberries Beforehand: This prevents them from bleeding too much color into the batter and keeps their shape.
• Test for Doneness: Use a toothpick – if it comes out with moist crumbs but no wet batter, it’s perfect.
• Use Fresh Baking Powder: Old leavening agents lose power, resulting in flat cake.

Recipe Variations

Want to switch it up? Here are some delightful twists:

• Orange Zest Cranberry Cake: Add zest of one orange to batter and crumb for a citrusy zing.
• Almond Crunch Topping: Swap walnuts for slivered almonds and add almond extract to the batter.
• Gluten-Free Version: Use a gluten-free flour blend; add a teaspoon of xanthan gum for structure.
• Vegan Adaptation: Replace butter with vegan margarine, eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based milk.
• Add a Cream Cheese Swirl: Before adding the crumb topping, dollop softened cream cheese mixed with a bit of sugar and vanilla, then swirl gently.

Final Words

This Cranberry Coffee Cake isn’t just a recipe – it’s an experience. The blend of tart berries and sweet crumb topping, the cinnamon warmth, and that moist cake texture make it a guaranteed crowd-pleaser. Whether you’re baking for a holiday brunch, a casual weekend treat, or a special gift for friends, it delivers on flavor and comfort.

Remember, baking is as much about love and experimentation as it is about precision. Play with the recipe, try new variations, and most importantly, enjoy the process (and the delicious results).

FAQs

What Ingredients Do I Need For Cranberry Coffee Cake?

To make cranberry coffee cake, you’ll need all-purpose flour, sugar, baking powder, salt, unsalted butter, eggs, vanilla extract, sour cream, fresh or frozen cranberries, and a streusel topping made with butter, brown sugar, and flour.

Can I Use Frozen Cranberries Instead Of Fresh Ones?

Yes, you can use frozen cranberries instead of fresh. If using frozen, there’s no need to thaw them before adding to the batter. However, you might want to toss them in a little flour to prevent them from sinking to the bottom of the cake.

How Do I Make The Streusel Topping For Cranberry Coffee Cake?

To make the streusel topping, combine flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Can I Substitute Sour Cream In Cranberry Coffee Cake?

Yes, if you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both alternatives will maintain moisture in the cake and offer a slightly tangy flavor.

Is It Necessary To Add Cinnamon To The Cranberry Coffee Cake Batter?

While cinnamon is a common spice in cranberry coffee cake recipes, it’s not strictly necessary. You can omit it if you prefer a more neutral flavor, but it does add a warm, aromatic note that complements the tart cranberries.

How Do I Prevent The Cranberries From Sinking To The Bottom Of The Cake?

To prevent cranberries from sinking, toss them in a bit of flour before folding them into the batter. This helps coat the berries and keep them suspended throughout the cake as it bakes.

Can I Make Cranberry Coffee Cake In Advance?

Yes, cranberry coffee cake can be made a day in advance. Store it in an airtight container at room temperature, and it will stay fresh. You can also freeze the cake for up to three months and reheat it before serving.

Can I Add Other Fruits To The Cranberry Coffee Cake?

Yes, you can mix in other fruits like blueberries, raspberries, or apples. However, keep in mind that some fruits may release more moisture, so you might need to adjust the flour or baking time slightly.

What Type Of Pan Is Best For Baking Cranberry Coffee Cake?

A 9-inch round or square cake pan is ideal for baking cranberry coffee cake. If you prefer a thicker cake, use a smaller pan, but make sure to adjust the baking time accordingly.

How Do I Know When My Cranberry Coffee Cake Is Done Baking?

The cranberry coffee cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should also be golden brown, and the cake should spring back when lightly touched.