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Cranberry Coffee Cake

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This easy, moist cranberry coffee cake features a buttery crumb, tart cranberries, and a hint of cinnamon—perfect for holidays, brunch, or cozy mornings. Simple ingredients and a quick prep make it a festive crowd-pleaser.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240g) sour cream (full-fat recommended; Greek yogurt or coconut yogurt for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups (220g) fresh cranberries, rinsed and dried (or frozen, unthawed)
  • 1/4 cup (50g) granulated sugar (for cranberries)
  • Zest of 1 orange (optional)
  • 2 tablespoons (25g) granulated sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch baking pan with butter or nonstick spray. Line with parchment if desired.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes with mixer, 4-5 minutes by hand).
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Stir in sour cream until batter is thick and creamy. If dry, add 1 tablespoon milk.
  6. Add dry ingredients to wet, mixing gently just until combined.
  7. In a small bowl, toss cranberries with 1/4 cup sugar and orange zest (if using).
  8. Spoon half the batter into the pan. Sprinkle half the cranberry mixture over batter. Add remaining batter, then top with remaining cranberries.
  9. Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon. Sprinkle evenly over the top.
  10. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Add 5 minutes if using frozen cranberries.
  11. Cool in pan for 15 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

Use room temperature ingredients for best texture. Don’t overmix the batter. Fresh cranberries give the best color and texture, but frozen work too (add 5 minutes to bake time). For gluten-free, use a 1:1 baking blend. Add nuts or white chocolate chips for variation. Store tightly wrapped at room temperature for 2 days, or refrigerate up to 5 days. Freeze slices for up to 2 months.

Nutrition

Keywords: cranberry coffee cake, holiday dessert, brunch, easy coffee cake, moist cake, cinnamon, sour cream, Christmas, Thanksgiving, breakfast cake

Find it online: https://atomicbite.com/cranberry-coffee-cake-recipe-easy-moist-and-perfect-for-holidays/