Perfectly Moist Cranberry Coffee Cake Recipe with a Crumbly Streusel Topping

There’s something incredibly comforting about a slice of freshly baked coffee cake, and this Cranberry Coffee Cake with its crumbly streusel topping is no exception. The tart burst of cranberries contrasts perfectly with the buttery richness of the cake, and the zest of orange adds a fresh, citrusy note that elevates every bite. The streusel topping offers a sweet crunch, making this cake an irresistible treat to serve for breakfast, brunch, or even dessert.

Photo byInsanely Good Recipes

This Cranberry Coffee Cake has become a personal favorite, especially during the cooler months when cranberries are in season. It reminds me of cozy family gatherings and holiday mornings, filling the kitchen with the warm, inviting aroma of cinnamon and orange zest. It’s one of those recipes that feels special, but is simple enough to whip up whenever the craving strikes.

I found this incredible recipe at Insanely Good Recipes and knew I had to share it with you all!

A Bit About Cranberry Coffee Cake’s Origins

Coffee cakes have a long history of being the ideal treat to pair with a hot cup of coffee or tea. While they come in many variations across different cultures, this cranberry version takes a uniquely American twist, combining seasonal cranberries with a tender cake base. Cranberries are native to North America and have been used in recipes for centuries. Their tart flavor makes them a perfect addition to baked goods, and in this coffee cake, they add a pop of color and a burst of fruity brightness.

Recipe Instructions:

Ingredients
For the Streusel:

• ¾ cup all-purpose flour
• ⅓ cup granulated sugar
• 1 teaspoon ground cinnamon (optional)
• ¼ teaspoon salt
• ⅓ cup cold unsalted butter

For the Cake:

• 2 cups all-purpose flour (240g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream, room temperature
• ½ cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar
• Zest of 1 orange
• 2 large eggs, room temperature
• 1 cup fresh or frozen cranberries (do not thaw if frozen)

For the Optional Glaze:

• ½ cup powdered sugar
• 1-2 tablespoons freshly squeezed orange juice

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F. Grease and line a 9×9-inch square baking pan with parchment paper. Set aside.
2. Make the Streusel: In a bowl, whisk together the flour, sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms clumps. Chill until ready to use.
3. Prepare the Cake Batter: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In another bowl, mix the sour cream, buttermilk, and vanilla. Set aside.
4. Cream the Butter and Sugars: In a large bowl, beat together the butter, granulated sugar, brown sugar, and orange zest until light and fluffy. Blend in the eggs one at a time, mixing well after each.
5. Combine Wet and Dry Ingredients: Stir in ⅓ of the dry ingredients, followed by half of the buttermilk mixture. Repeat with another ⅓ of the dry ingredients, the remaining buttermilk, and the last of the dry mixture. Stir gently after each addition, ensuring everything is just combined.
6. Add Cranberries: Toss the cranberries with the last batch of flour to coat, then gently fold them into the batter.
7. Bake: Pour the batter into the prepared pan, smooth the top, and sprinkle the chilled streusel evenly over the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Glaze (Optional): Once the cake is cool, whisk together the powdered sugar and orange juice. Drizzle over the cake and allow it to set.
9. Serve: This cranberry coffee cake is best enjoyed slightly warm or at room temperature. The tangy cranberries, citrus glaze, and crunchy streusel make for a perfect bite every time.

Tips for Elevating Your Cranberry Coffee Cake

• Pairing Suggestions: Serve this cake with a strong cup of coffee, or for a festive twist, enjoy it with a spiced apple cider or hot chocolate. For a more indulgent option, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
• Variations:
• • Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free flour blend for a delicious gluten-free coffee cake.
  • Vegan: Replace the butter with vegan butter, the eggs with flax eggs, and use a plant-based sour cream and buttermilk alternative for a dairy-free option.
  • Add More Texture: Mix in some chopped walnuts or pecans into the streusel for an extra crunchy topping.

With its perfect balance of sweetness and tartness, this cranberry coffee cake is sure to become a staple in your baking rotation. Whether you’re serving it at a holiday brunch or simply enjoying it with your morning coffee, this cake is bound to impress.

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