Go Back

Cranberry Orange Coffee Cake

Cranberry orange coffee cake pairs a tender, citrus-scented crumb with tart cranberries and a buttery cinnamon streusel. Bake it in a 9-inch square pan until golden, then cool before slicing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling 20 minutes
Total Time 1 hour 30 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.5 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 4 tbsp unsalted butter cold and cut into small pieces
For the cake
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.5 cup sour cream
  • 1 tbsp orange zest finely grated
  • 0.25 cup orange juice
  • 1 tsp vanilla extract
  • 1.5 cup cranberries fresh or frozen; if frozen, do not thaw

Equipment

  • 1 9-inch square baking pan

Method
 

Make the streusel
  1. In a small bowl, stir together the flour, brown sugar, and cinnamon.
  2. Cut in the cold butter with a fork or your fingertips until the mixture forms coarse crumbs.
  3. Refrigerate the streusel while you prepare the cake batter.
Mix the cake batter
  1. Heat the oven to 350°F and grease a 9-inch square baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the sour cream, orange zest, orange juice, and vanilla until combined.
  6. Add the flour mixture and mix just until no dry streaks remain.
  7. Gently fold in the cranberries.
Assemble and bake
  1. Spread the batter evenly in the prepared pan.
  2. Scatter the streusel over the top.
  3. Bake for 45 to 55 minutes, until the top is golden and a toothpick inserted into the cake portion comes out with a few moist crumbs.
  4. Cool in the pan on a wire rack for at least 20 minutes before serving.

Notes

For the best texture, do not thaw frozen cranberries before folding them into the batter. Store covered in the refrigerator for up to 5 days; this cake can be frozen. Plain Greek yogurt can replace the sour cream.