Cranberry Streusel Coffee Cake Recipe

Cranberry Streusel Coffee Cake is a classic breakfast or brunch option. Make it the day or night before and brighten up your morning with this lightly sweet, moist cake. Tangy sour cream mixes well with the tart taste of cranberries all blended together with a brown sugar streusel topping with a dash of cinnamon and a splash of warm vanilla. This cake is great for get togethers or holiday weekends. Colorful, festive, and oh so delicious!

You sure can! If you can’t get your hands on fresh cranberries you can use frozen. Let the frozen cranberries thaw completely and pat dry of any excess moisture. Then use as instructed below the same way you would with fresh berries.

This typically refers to a European practice of eating sweet cakes with coffee. While some European recipes do actually include coffee in their cake batter or in icing on the cakes, the American version sticks to fruit and cinnamon, like this recipe, and eliminates the coffee within the dessert. It is still generally served with coffee which is why it’s such a great option for breakfast or brunch!

Rich Cranberry Coffee Cake Recipe: How To Make It

In a separate, larger bowl, use an electric mixer to beat the unsalted butter and sugar together until pale and fluffy. Beat in the eggs one at a time, beating well after each addition. Add in the vanilla extract.

Alternately beat in the flour mixture and sour cream until well blended. Gently fold in the cranberries. Scrape the batter into the prepared pan.

Now make the streusel: In a medium bowl combine the flour, brown sugar, and cinnamon. Cut in the butter (you can use a pastry blender, two knives, or your fingers) and combine until the mixture resembles coarse crumbs. Stir in the chopped walnuts.  Sprinkle the streusel over the batter.

Best Cranberry Coffee Cake Recipe (perfect For The Holidays!)

Bake the coffee cake for 50 minutes, until golden brown and a toothpick inserted into the center comes out clean. Set the pan on a wire rack and let the cake cool for 10 minutes. Remove the side of the pan and allow the cake to cool completely. Enjoy!

You can store leftovers of this coffee cake in an airtight container on your counter at room temperature for 3 days. To prolong the freshness, store in the refrigerator for up to 5 days.

You can freeze this coffee cake as well. Let the cake cool completely, wrap in plastic wrap, and store in a freezer safe container. This recipe will stay fresh for up to 3 months. Thaw to room temperature before serving.

Cranberry Streusel Coffee Cake Recipe Embed

The tartness of fresh cranberries pairs perfectly with a sour cream coffee cake and streusel topping. This cake is easy to make, colorful, and festive, but most of all—so darn good! Oh, and if you need another reason to make it, fresh cranberries are packed with antioxidants and vitamin C.

Serving: 10 g Calories: 286 kcal Carbohydrates: 44.9 g Protein: 4 g Fat: 10.4 g Cholesterol: 61.5 mg Sodium: 114.7 mg Sugar: 24.9 gThis Cranberry Coffee Cake has a brown sugar streusel that’s a crumbly and sweet contrast to the tangy cranberry jam that tops this super moist coffee cake. Made with fresh cranberries, dried cherries and orange, it’s mere minutes to make. A perfect dessert for holiday dinner guests!

I made this 4 times to get it where I wanted to post and share with you guys. There are always taste testings going on here and some are flops, and others make the cut. I love the cherry and cranberry combination, and with orange, it sets it all off nicely. To counter the tang I added honey and found it a wonderful spread on toast, too. This recipe makes a little more of the cranberry jam that’s needed, so you can test it out yourself. I think it’d be nice with cream cheese and a bagel too come to think of it. 🙂

Bake Cranberry Streusel Coffee Cake Now!

This coffee cake is light and airy and holds up to the toppings without feeling heavy. Made moist by using eggs and yogurt, I decided the cream cheese route wasn’t going to happen. In one try it was in the cake itself while another attempt had the cream cheese whipped in with the cranberry topping. The baking just wasn’t coming out how I had anticipated so back to the drawing board… and store again.

On the last version of this Cranberry Coffee Cake I opted for a brown sugar streusel instead of using white sugar and I was set.

Just for a little festive look I topped this with fresh cranberries and a dusting of powdered sugar. This is optional of course, but I think it looks pretty. For other breakfast or dessert cakes check out my Lemon Rosemary Cake,  Pineapple Cashew Coffee Cake, or my Chocolate Almond Tea Cake. Enjoy!

Cranberry Coffee Cake

This Cranberry Coffee Cake has a brown sugar streusel that’s a crumbly and sweet contrast to the tangy cranberry jam that tops this super moist coffee cake.

Calories: 302 kcal | Carbohydrates: 59 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 51 mg | Sodium: 134 mg | Potassium: 199 mg | Fiber: 2 g | Sugar: 37 g | Vitamin A: 310 IU | Vitamin C: 9.6 mg | Calcium: 78 mg | Iron: 1.5 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Cranberry Orange Coffee Cake Recipe

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

©2023 Kevin Is Cooking. All rights reserved. Privacy Policy • Policy Use of Recipes, Content and Photos • Nutrition Information Disclaimer • Powered by CultivateWP.