This Cranberry Coffee Cake is the kind of cozy, sweet treat that makes a chilly morning feel extra special.
It’s soft, fluffy, and has a tangy cranberry swirl that keeps it from being too sweet.
I’ve made this for brunches, holiday mornings, and quiet weekends—every time, it disappears fast.
You can serve it warm with coffee, or just nibble on a square for a mid-afternoon break.
Why I Love This Recipe
This is one of my go-to cakes for chilly months and holiday brunches. It feels festive without being fussy, and I love how easy it is to throw together.
- The sweet and tart cranberry swirl keeps it from being overly sugary
- The soft, buttery crumb feels like something from a bakery
- It’s just as good the next day (or the day after!)
- The streusel topping adds the perfect crunch
Servings and Cook Time
Servings: 9
Prep Time: 20 minutes
Bake Time: 45-50 minutes
Total Time: About 1 hour 10 minutes
What You’ll Need
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar (for cranberry swirl)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar (for cake batter)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- 2 tbsp unsalted butter, cold and cubed
- ½ tsp ground cinnamon
Pro Tips
- Make sure the butter is truly softened for easier mixing.
- Don’t overmix once the flour goes in—just fold it gently.
- Use sour cream for moisture—it keeps the cake tender.
- Frozen cranberries work great, no need to thaw.
- Use parchment paper in the pan for easy lift-out.
Tools Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- 8×8 inch square baking pan
- Small saucepan
- Fork or pastry cutter (for streusel)
- Cooling rack
- Parchment paper
Substitutions and Variations
- Swap sour cream with full-fat plain Greek yogurt
- Use chopped strawberries or raspberries instead of cranberries
- Add chopped nuts to the streusel for extra crunch
- Sub gluten-free all-purpose flour if needed
Make Ahead Tips
- Make the cranberry mixture the night before and store in the fridge
- Bake the whole cake a day in advance—it stays moist
- Streusel topping can be mixed and stored in the fridge for up to 2 days
How to Make Cranberry Coffee Cake
Step 1: Cook the Cranberry Swirl
In a small saucepan, combine 1 ½ cups fresh or frozen cranberries and ½ cup granulated sugar. Cook over medium heat for 5–7 minutes until cranberries burst and mixture thickens slightly. Remove from heat and cool.
Step 2: Make the Streusel
In a small bowl, combine ¼ cup all-purpose flour, ¼ cup light brown sugar, 2 tbsp cold cubed butter, and ½ tsp cinnamon. Use a fork or fingers to mix until crumbly.
Step 3: Cream the Butter and Sugar
In a mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy (about 2 minutes).
Step 4: Add Eggs and Vanilla
Add 2 large eggs one at a time, mixing well after each. Stir in 1 tsp vanilla extract.
Step 5: Add Sour Cream
Mix in ½ cup sour cream until combined. Batter will be creamy and thick.
Step 6: Fold in Dry Ingredients
In a separate bowl, whisk together 1 ½ cups flour, 2 tsp baking powder, and ¼ tsp salt. Gently fold into wet mixture until just combined.
Step 7: Layer the Batter and Cranberry Swirl
Spread half of the batter into a parchment-lined 8×8 baking pan. Spoon half of the cranberry mixture over batter. Add remaining batter, then top with rest of the cranberry mixture. Swirl gently with a knife.
Step 8: Add Streusel and Bake
Sprinkle all the streusel over the top. Bake at 350°F for 45–50 minutes, or until a toothpick comes out clean.
Step 9: Cool and Serve
Let cool in pan for 15 minutes, then lift out and cool completely on a rack before slicing.
Leftovers and Storage
Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Warm slices for 10–15 seconds in the microwave for fresh-out-the-oven taste. You can also freeze individual slices wrapped in plastic, then foil, up to 2 months.
Why This Recipe Works (Quick Science)
The sour cream adds acidity and fat, which keeps the crumb tender and moist. The baking powder gives it lift, while the creaming of butter and sugar adds air for that soft texture. Cranberries are naturally tart, balancing out the sweet batter perfectly.
Common Mistakes
- Using cold butter—it won’t cream properly
- Overmixing the batter—makes the cake tough
- Not cooling the cranberry mixture—can melt the batter
- Skipping the swirl—just dumping the cranberries on top won’t distribute the flavor
What to Serve With
- Hot coffee or espresso
- A scoop of vanilla ice cream (for dessert vibes)
- Whipped cream on top for a fancy brunch touch
- A savory egg dish for balance if serving at breakfast
FAQ
Can I use dried cranberries?
Not for this recipe—they won’t give the same juicy swirl. Use fresh or frozen.
Can I make this in a loaf pan?
Yes, but bake time will increase to about 60 minutes.
Can I double the recipe?
Absolutely—use a 9×13 pan and check for doneness at 50–55 minutes.
Can I skip the streusel?
You can, but it adds a nice crunch. A sprinkle of sugar on top is a decent backup.
Hope you love this Cranberry Coffee Cake as much as I do! Try it soon and let me know how it turned out in the comments—especially if you tried a fun variation or had a question!
