Cranberry Coffee Cake is filled with plump cranberries and topped with a delicious streusel topping. This is an easy to make coffee cake for Christmas morning. It takes less time than our cinnamon rolls and is a real crowd-pleaser.
Cranberry Coffee Cake Recipe
Dessert for breakfast? This cranberry coffee cake remind me of these delicious Cranberry Cream Cheese Pastries because they certainly can double as a dessert.
Ingredients for Cranberry Streusel Cake
You likely have most of the ingredients for this cranberry coffee cake in your pantry already.
For the cake:
- Dry ingredients: all-purpose flour, baking powder, baking soda, ground nutmeg, salt
- Wet ingredients: unsalted butter, granulated sugar, vanilla extract, eggs, yogurt
- Mix-in: Fresh cranberries
- Streusel topping: light brown sugar, all-purpose flour, ground cinnamon, unsalted butter, walnuts, cranberries
Helpful kitchen tools:
How to make Cranberry Coffee Cake
Start by positioning a rack in the middle of the oven and preheating the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended.
- With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes.
- Reduce the speed to medium-low and add the eggs one at a time, mixing until just incorporated.
- Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
- Add the chopped cranberries with the last addition of flour.
- Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.
- While the cake is baking, make the streusel topping by combining the brown sugar, flour, and cinnamon in a medium bowl.
- Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs.
- Stir in the walnuts and cranberries.
- After the cake has baked for 40 minutes, sprinkle the streusel evenly over the top of the cake.
- Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes.
- Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.
More recipe ideas for holiday breakfast
- Blueberry Breakfast Cake
- Breakfast Casserole
- Orange Rolls
- Eggs Benedict
- Pumpkin Spice Donuts
- Cherry Cream Cheese Coffee Cake
Cranberry Coffee Cake
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Print It Rate ItIngredients
For the cake:
- 9 ounces all-purpose flour about 2 cups, more for dusting pan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon table salt
- 8 tablespoons unsalted butter well softened at room temperature; more for the pan
- 1 â…“ cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 1 cup plain low-fat yogurt
- ½ cup fresh cranberries chopped
For the streusel:
- ¼ cup light brown sugar packed
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter cold , cut into 4 pieces
- ¼ cup walnuts chopped
- ¼ cup fresh cranberries chopped
Things You'll Need
Before You Begin
Instructions
Make the cake:
- Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended.
- With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour.
- Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.
Make the streusel:
- While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.
- After the cake has Baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes.
- Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.
Nutrition
This post originally appeared here on Nov 13, 2008.
Amanda Davis
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Cory Boehs says
Not a huge fan of cranberry, but I must say this looks delicious.
Amanda Formaro says
Thanks Cory, I wasn’t a fan of cranberry until a few years ago when I started baking with them!
Amanda says
Hope you enjoy it, they are really fabulous!
Anonymous says
I love Cranberries & have some in the freezer so thought I would try this recipe today, Looks really good.
Thanks
Gabriel says
Very nice. I have also a site for recipes for cooking, but you have to translate the Google translate. I am from Slovakia.
http://www.irecepty.com
Bunny says
I love cranberries but have never baked with them, the cranberries make this so pretty . Yes you can see how moist this is!!
Maria says
This one looks like a real winner! Glad you found time to try it!
Megan says
I like the look of the muffin and the glaze was a great looking addition!
Katrina says
Looks moist and delicious!
Debbie says
Looks very tasty. Think it would be a great breakfast!
Ingrid says
Oh, yum! I love fresh cranberries in desserts. So tart and refreshing.
Thanks for the recipe!
~ingrid
Barb, sfo says
Now you’re making me wish I had picked up that bag of fresh cranberries at the supermarket this morning.
Tami says
So pretty! I’ve never been a big fan of cranberries but I’d definitely give this a try! :)
The Blonde Duck says
I’ll do your work for you if you’ll make me this cake! Yum! Cranberries and strudel? Be still my heart!