Easy & Delicious Cranberry Coffee Cake: Your Go-To Holiday Breakfast Recipe
Welcome to your new favorite holiday tradition! This Cranberry Coffee Cake is an absolute delight, brimming with plump, juicy cranberries and crowned with a scrumptious, buttery streusel topping. It’s an incredibly easy-to-make coffee cake that’s perfect for a festive Christmas morning, a cozy Thanksgiving brunch, or any special occasion where you want to impress with minimal effort. While our homemade cinnamon rolls are legendary, this cranberry coffee cake offers a quicker, yet equally satisfying, alternative that’s guaranteed to be a real crowd-pleaser.
Why This Cranberry Streusel Coffee Cake is a Must-Try
When you think of a holiday breakfast, do you envision a warm, inviting aroma filling your kitchen? This cranberry streusel coffee cake delivers exactly that and more! It strikes the perfect balance between sweet and tart, with the vibrant cranberries cutting through the rich, buttery cake and the sweet, crumbly streusel. It’s dessert for breakfast, yes, but in the most delightfully acceptable way. It also reminds us of our popular Cranberry Cream Cheese Pastries, which similarly blur the lines between breakfast and dessert. This recipe is not just a treat for your taste buds, but also a simple joy to prepare, making your mornings brighter and your gatherings sweeter.
Essential Ingredients for Your Cranberry Coffee Cake
One of the best things about this cranberry coffee cake recipe is that you probably have most of the ingredients already stocked in your pantry and fridge. We’ve broken them down into the main cake batter and the irresistible streusel topping. Using fresh, high-quality ingredients will always yield the best results, so let’s gather what we need!
For the Cake Batter:
- Dry ingredients:
- All-purpose flour: The structural base of our cake. Approximately 2 cups, plus a little extra for dusting the pan.
- Baking powder & baking soda: Our leavening agents, ensuring a light and fluffy texture.
- Ground nutmeg: Adds a warm, aromatic spice that complements the cranberries beautifully.
- Salt: Balances the sweetness and enhances all the flavors.
- Wet ingredients:
- Unsalted butter: Softened at room temperature for easy creaming. You’ll also need a little extra for greasing the pan.
- Granulated sugar: Provides the primary sweetness to the cake.
- Vanilla extract: A staple for adding depth and warmth to baked goods.
- Eggs: Large, at room temperature, to bind the ingredients and add richness.
- Plain low-fat yogurt: Contributes moisture and a tender crumb, also adding a subtle tang that works well with cranberries.
- Mix-in:
- Fresh cranberries: Chopped into smaller pieces to distribute their tart burst throughout the cake.
For the Irresistible Streusel Topping:
- Light brown sugar: Packed, for a richer, more caramel-like sweetness.
- All-purpose flour: To give the streusel its classic crumbly texture.
- Ground cinnamon: A classic pairing with cranberries and perfect for holiday flavors.
- Unsalted butter: Cold and cut into pieces, essential for creating that perfect crumbly streusel.
- Walnuts: Chopped, adding a lovely crunch and nutty flavor. Pecans also work wonderfully here!
- Cranberries: Another quarter cup of chopped fresh cranberries to mingle with the streusel, adding an extra pop of color and tartness on top.
Helpful Kitchen Tools:
Having the right tools makes baking a breeze. Here are a few essentials for this recipe:
- 9×9 inch baking pan: The perfect size for this coffee cake, ensuring even baking.
- Electric mixer: A hand mixer or stand mixer will make creaming butter and sugar much easier.
- Rubber spatula: Ideal for folding ingredients gently without overmixing.
- Cooling racks: Essential for allowing your cake to cool properly, preventing a soggy bottom.
How to Make This Festive Cranberry Coffee Cake: Step-by-Step Guide
Creating this delicious cranberry coffee cake is straightforward and rewarding. Follow these detailed steps for a perfect bake every time!
Start by preparing your oven and baking pan:
- Step 1: Preheat Oven & Prep Pan. Position a rack in the middle of your oven and preheat the oven to 325°F (160°C). Lightly butter and flour a 9-inch-square baking pan. Ensure the flour coats the entire inside surface, tapping out any excess. This prevents sticking and ensures a clean release.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt until they are thoroughly blended. Set this mixture aside.
- Cream Wet Ingredients: In a large mixing bowl, using an electric mixer (either hand-held or stand mixer), beat the softened unsalted butter, granulated sugar, and vanilla extract on medium speed. Continue beating for about 3 minutes, or until the mixture is light, fluffy, and well blended. This step incorporates air, contributing to the cake’s tender texture.
- Add Eggs Gradually: Reduce the mixer speed to medium-low. Add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Be careful not to overmix at this stage, as over-beating eggs can make the cake tough.
- Alternate Dry and Wet Mixtures: Grab your wide rubber spatula. Alternately fold the dry flour mixture and the plain yogurt into the butter mixture. Begin and end with the flour mixture. This means you’ll add about a third of the flour mixture, gently fold, then half of the yogurt, fold, then another third of the flour, fold, the remaining yogurt, fold, and finally the last third of the flour mixture, folding just until combined.
- Fold in Cranberries: With the very last addition of flour, add the chopped fresh cranberries. Gently fold them into the batter until they are evenly distributed. Again, avoid overmixing to keep the cake tender.
- Bake the Cake Base: Scrape the prepared batter into your buttered and floured 9-inch-square baking pan. Spread it evenly to the corners. Gently tap the pan on your counter a few times to release any trapped air bubbles, which can cause large holes in your cake. Bake in the preheated oven for 40 minutes.
While the cake is baking, it’s time to prepare that glorious streusel topping:
- Prepare the Streusel Base: In a medium bowl, combine the light brown sugar, all-purpose flour, and ground cinnamon. Whisk them together to ensure the spices are evenly distributed.
- Add Butter for Crumb: Add the cold unsalted butter pieces to the dry streusel mixture. Using a fork, a pastry blender, or your fingertips, mix until the ingredients are well blended and form small, coarse crumbs. The butter should be evenly incorporated but still visible in small pieces.
- Stir in Nuts and Cranberries: Finally, stir in the chopped walnuts and the remaining chopped fresh cranberries into the streusel mixture. This adds additional texture and flavor dimensions.
- Top the Cake: After the cake has baked for 40 minutes, carefully remove it from the oven (it will not be fully cooked yet). Evenly sprinkle the prepared streusel topping over the entire surface of the cake.
- Finish Baking: Return the cake to the oven. Continue baking for another 10 to 15 minutes, or until a wooden pick or skewer inserted into the center of the cake comes out clean. This indicates the cake is fully cooked.
- Cool and Serve: Once baked, remove the pan from the oven and place it on a wire rack to cool. Allow the cake to cool in the pan until it’s warm or reaches room temperature. Cooling completely enhances its texture and makes it easier to cut. Once cooled, cut into squares and serve this delightful cranberry coffee cake.
Tips for a Perfectly Moist Cranberry Coffee Cake
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more easily and incorporate air, leading to a lighter, more even texture in your cake.
- Don’t Overmix: Overmixing the batter, especially after adding flour, can develop the gluten too much, resulting in a tough cake. Mix just until ingredients are combined.
- Cold Butter for Streusel: For the best streusel, your butter must be cold. This prevents it from melting too quickly and creates those desirable distinct crumbs.
- Fresh or Frozen Cranberries: While fresh cranberries are ideal, frozen ones can be used. Do not thaw them before adding to the batter, as this can add too much moisture. Toss them in a tablespoon of flour before adding to prevent them from sinking.
- Oven Thermometer: Ovens can vary widely in temperature. An inexpensive oven thermometer can help ensure your oven is truly at 325°F (160°C) for consistent baking results.
Variations and Substitutions
This cranberry coffee cake recipe is wonderfully versatile. Feel free to experiment with these ideas:
- Other Berries: Swap out half or all the cranberries for blueberries, raspberries, or chopped tart cherries for a different fruit profile.
- Nutty Alternatives: If walnuts aren’t your favorite, try pecans, almonds, or even a mix of nuts in your streusel.
- Spice It Up: Add a pinch of ground ginger or cardamom to the cake batter or streusel for an extra layer of warmth.
- Citrus Zest: A teaspoon of orange or lemon zest in the cake batter can really brighten the flavors and enhance the cranberries.
- Cream Cheese Swirl: For an extra decadent touch, swirl a simple cream cheese mixture (softened cream cheese, a little sugar, and an egg yolk) into the batter before baking.
- Powdered Sugar Glaze: A simple drizzle of powdered sugar glaze (powdered sugar mixed with a touch of milk or orange juice) can elevate the presentation and add a touch more sweetness.
Serving and Storage Suggestions
This cranberry coffee cake is delightful warm from the oven, but also delicious at room temperature. Serve it alongside a hot cup of coffee, tea, or even a mimosa for a special brunch. It’s a fantastic centerpiece for any breakfast spread, especially during the holidays.
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil. It will keep fresh at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices, well-wrapped, for up to 3 months. Thaw at room temperature or warm gently in the microwave before serving.
Frequently Asked Questions (FAQs)
- Can I use frozen cranberries for this recipe?
- Yes, you can! Do not thaw them before adding them to the batter. You might also want to toss them with a tablespoon of flour to help prevent them from sinking to the bottom of the cake.
- Can I make this coffee cake ahead of time?
- Absolutely! Coffee cake is a great make-ahead option. You can bake it the day before and store it at room temperature, tightly covered. Reheat gently if desired before serving.
- How do I know when the coffee cake is fully baked?
- The best way to tell is by inserting a wooden pick or skewer into the center of the cake. If it comes out clean, with no wet batter attached, your cake is ready.
- What if I don’t have yogurt?
- Sour cream can be used as a 1:1 substitute for plain yogurt in this recipe. Both add moisture and a slight tanginess that works well with coffee cake.
More Recipe Ideas for Your Holiday Breakfast Table
Looking for more inspiration to round out your holiday breakfast or brunch spread? We’ve got you covered with these delectable options:
- Blueberry Breakfast Cake: Another fruit-filled delight, perfect for berry lovers.
- Breakfast Casserole: A savory option that’s great for feeding a crowd.
- Orange Rolls: Bright and citrusy, a wonderful alternative to traditional cinnamon rolls.
- Eggs Benedict: For those who appreciate a classic, elegant brunch dish.
- Pumpkin Spice Donuts: A seasonal treat that captures the flavors of autumn.
- Cherry Cream Cheese Coffee Cake: If you love coffee cake and cream cheese, this one’s a winner!
Cranberry Coffee Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
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 ⅓ 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
-
9×9 baking pan
-
Hand mixer
-
Rubber spatula
-
Wire cooling racks
Before You Begin
Instructions
Make the cake:
-
Position a rack in the middle of the oven and preheat the oven to 325°F (160°C). Lightly butter and flour a 9-inch-square baking pan, tapping out any excess flour.
-
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt until well blended. Set aside.
-
With an electric mixer, beat the softened butter, granulated sugar, and vanilla extract on medium speed for about 3 minutes until light and fluffy. Reduce speed to medium-low and add the eggs one at a time, mixing until just incorporated after each addition. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. With the last addition of flour, gently fold in the chopped cranberries until just combined.
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Scrape the batter into the prepared pan and spread it evenly. Gently tap the pan on the counter to release any air bubbles. Bake for 40 minutes.
Make the streusel:
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While the cake is baking, prepare the streusel topping. In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the cold butter pieces and mix using a fork or your fingertips until the ingredients are well blended and form small, coarse crumbs. Stir in the chopped walnuts and cranberries.
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After the cake has baked for 40 minutes, remove it from the oven and evenly sprinkle the streusel topping over the top. Return to the oven and continue baking for another 10 to 15 minutes, or until a wooden pick inserted in the center comes out clean.
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Cool the cake in the pan on a wire rack until warm or at room temperature. Cut into squares and serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on November 13, 2008, and has been updated and expanded for clarity, SEO, and reader experience.