Christmas is less than a week away. How did that happen? We are anxiously awaiting the arrival of my family. I do have a house to clean and there is always more baking to do, so hopefully the week will go by quickly. I love baking with fresh cranberries during the holiday season. I always make Fresh Cranberry Scones, but this year I also tried a new recipe-Cranberry Coffee Cake.
The fresh cranberries add a pop of color and tartness to the sweet cake. I added in a little orange zest to compliment the cranberries. Cranberry and orange always go well together. We love streusel anything at our house, so I had to add streusel to the middle and top of the cake. The streusel melts inside of the cake creating a sweet tunnel of yum! The streusel topping gives the cake a slight sweet crunch. Be prepared for streusel heaven!
If you have company coming, make this Cranberry Coffee Cake. It is good anytime of the day-for breakfast, brunch, tea time, or dessert. It is a nice festive cake to have around. Make your guests feel at home by letting them help themselves to a slice of Cranberry Coffee Cake. They may never leave:)
Thanks to everyone who has been participating in our holiday giveaways. Today is the last one! I know, sad..but today’s Kitchenaid 7-quart Mixer should cheer you up:) For details and to enter, visit this post. Good luck!
Cranberry Coffee Cake
For the coffee cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 1 large orange
- 1/2 cup butter, at room temperature
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
For the streusel:
- 3/4 cup all-purpose flour
- 3/4 cup lightly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- Preheat the oven to 350°F. Grease a 9x9-inch square baking pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.
- In a small bowl, combine granulated sugar and orange zest. Rub together with your fingers until fragrant. Using an electric mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the Greek yogurt and vanilla extract. Mix until well combined.
- Slowly add in the dry ingredients. Mix until just combined. Gently fold in the fresh cranberries.
- To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
- Pour half of the coffee cake batter into the prepared cake pan and sprinkle with half of the streusel topping/filling. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
- Bake until golden and a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool to room temperature and serve.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
If you like this Cranberry Coffee Cake, you might also like:
- Cranberry Vanilla Coffee Cake from Smitten Kitchen
- Maple Cranberry Coffee Cake from Eats Well With Others
- Cranberry Kuchen from Amanda’s Cookin
- Cranberry Orange Coffee Cake Loaf from Heather’s Dish
Please take your recipe postings off my Facebook page thank you
Umm. Block it yourself weirdo
Made this today and it’s wonderful!
My first recipe with cranberries ever!
I tried this recipe and loved it! I had one replacement though, I didn’t have and greek yogurt but I did have sour cream on hand and it turned out wonderfully!! I will certainly be making this again.
This is a great recipe! I have cranberries in the freezer so will definitely be making this!
I don’t normally use a recipe with no ratings on it. This time I did. I was very impressed with this recipe. The coffee cake was very moist. Loved the fragrance of the orange zest. Thank you very much for posting this recipe.
Any idea what the nutrition info is?
No coffee in ingredients! ??
There isn’t coffee in the cake, that is just the name of the cake.
Just awesome coffee cake, my tweak was an unsweetened applesauce for 1 of the eggs…also I had some leftover homemade cranberry sauce which I added in with some fresh cranberries. The orange zest is such an awesome flavor with cranberries. I feel like pro with this taste.
Yay! Glad you liked it!
I just made this, loving the idea but I’m worried. It’s in the oven but when it said pour half of the batter there was no pouring to it I had to spread it out with some kind of thick. So I finished it up and hopefully it will turn out fine it’s still got 20 minutes to go.
I’m worried!!!! It’s in the oven but I had to spread the 1st half not (pour) it. We’ll see, 20 minutes to go.
I made the cranberry coffeecake…it is so good!!! Thank you for the recipe.
I confess I changed it a tin bit: Didn’t have an orange so I used a lemon . Also the batter didn’t look like it was enough for the pan, so I put the streusel on top. Everything else I followed to the letter.
The batter was actually enough. It rose up to fill the pan, was wonderful!ly light, just the right sweetness, and was very attractive. The family wolfed it down and came back for seconds and it was all gone the next day.
Thank you !
Yessssss, it was awesome it was the hit of the prayer breakfast. The next time I made it I made more streusel for it it had more streusel throughout. But it didn’t bake exactly right that time so I went back to the original recipe which is just mouth-watering awesome. I love baking with fresh cranberries and putting the orange zest is just to die for….Thank you very much for that recipe!!!
I found that the cake just fit the 8 inch square pan – actually after rising, it actually came above the rim a little. It is a lot deeper than the picture. I used frozen cranberries and so it took longer to bake – about 60 minutes. I did not have an orange so used a lemon for zest, and I also sprinkled about 1/4 cup of flaked almonds in the streusel. The coffee cake is very rich; next time I would cut the butter in the streusel down to 1/3 or 1/4 of a cup but it was very delicious and went well with a strong cup of espresso!
Made this coffee cake for a community garden luncheon/meeting today. I was lusting for cranberries and this fit the bill. I thought it was rather complicated, but maybe it was just me…I bake bread every week but don’t very often do the dessert/cake thing. It was DELICIOUS and a huge hit!!
Can I double this recipe for a 9×13″ pan?
How do you store those coffee cake and how long will it last?
Cover and store on the counter. It will keep for up to 3 days.
Lovely cake but 8 inch pan is too small, rose past the edge and spilled all over my oven.
I use a 9 x 13 pan, increase all ingredients by 50% (add 1 more cup of flour, 1/4 cup butter, 1/2 cup sugar, etc), and only put streusel on top, a winner! Perfect balance of sweet and tart
This is a fantastic recipe. I had to make minor substitutions (olive oil in batter, 2 tsps baking powder instead of soda, no orange zest, frozen cranberries, and a springform pan) and it still came out amazing. Thank you so much! I am not very skilled so I did all of the streusel on top instead on trying to make two layers. It’s moist, just the right tartness, and the streusel adds a great crunch. This is going in my recipe book!
I put this in an 8×8 pan as it said you could you that size of a pan. When the volumn went clear to the top, maybe that should have been my first clue. Outside got done. Middle sank and was gooey. Frustrating after investing in ingerdients.
I am an avide baker. I know how to measure. I do live at high altitude. Cut the baking powder down to 1 teaspoon. I think that helped or gooiness would have been worse.
Good luck if you try this one.
Very good! Used sour cream instead of yogurt, worked fine. Batter was very thick and hard to spread, but cake came out fairly light. Would make again.
Very nice cake except batter so thick it was almost impossible to spread in pan. No way could it be poured and I followed recipe exactly. Using frozen cranberries resulted in having to bake it 60 minutes to have center fully baked. Resulted in edges and topping darker than I prefer and I will thaw cranberries next time.
I had frozen cranberries. Followed the directions. Thank you. What a hit. I think I am going to try fresh blueberries. It was Wonder ful.
Delicious! I tried the recipe out exactly as written and it’s perfect! I like to use my 8×8 glass pan but I also used my 6″ round casserole, and the two of them add up to very close to a 9×9. The second time I made the recipe I made it dairy-free., using coconut yogurt and vegan margarine. Turned out great. This recipe is going into our favourites list.
This is simply a wonderful recipe. My entire family enjoyed it. It is quick and easy. I used an 11×7 glass dish and it worked perfectly. Thanks for sharing!
The batter was on the thick side..
But the end result was assume..
I didn’t change a thing…this will be added to my favorite list !!!
See More Comments