Orange Cranberry Coffee Cake – The Perfect Sweet Treat!

Hey there, friend!

If you’re looking for a cozy, family-friendly treat that screams “holidays in a bite,” this Orange Cranberry Coffee Cake is calling your name.

It’s soft, moist, and full of bright, zesty orange flavor with pops of tart cranberries.

And let’s not forget the crumbly, buttery streusel topping that takes this cake to the next level.

It’s the perfect snack for cozy mornings with a cup of coffee, or even as a simple dessert to share with your loved ones.

My kids love it, especially when it’s warm out of the oven, and honestly?

So do I!

This is one of those recipes you’ll want to make year after year—easy enough for a casual weekend bake and fancy enough to serve to company.

Let’s dive in!

What You’ll Need

For the Coffee Cake:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or Greek yogurt)
1/2 cup fresh orange juice (about 1 large orange)
1 tablespoon orange zest (from the same orange)
1 1/2 cups fresh or frozen cranberries (don’t thaw if using frozen)

For the Streusel Topping:

1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup unsalted butter, cold and cubed

Pro Tips for Success

Use fresh orange zest and juice for the best flavor—it’s worth the little extra effort!
Don’t overmix the batter! Stir until just combined to keep the cake soft and tender.
Keep the butter cold for the streusel topping. This helps it crumble beautifully and get that golden crunch.
Toss the cranberries in a tablespoon of flour before folding them into the batter. This keeps them from sinking to the bottom of the cake.
Let it cool slightly before slicing—I know it’s hard to wait, but this helps the cake set and makes it easier to cut clean slices.

Tools You’ll Need

Mixing bowls
Hand or stand mixer
Whisk
Spatula
9-inch round cake pan or an 8×8-inch square baking dish
Zester
Measuring cups and spoons

Substitutions & Variations

No sour cream? Use plain Greek yogurt instead—it works like a charm.
Fresh cranberries not in season? Frozen cranberries work just as well—just use them straight from the freezer.
Want a nutty twist? Add 1/4 cup chopped pecans or walnuts to the streusel topping for extra crunch.
Make it gluten-free! Swap the flour for a 1:1 gluten-free baking blend.

Make-Ahead Tips

You can make the streusel topping and mix the dry ingredients a day ahead. Store them separately in airtight containers, then just assemble and bake when ready.

Instructions

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and flour your baking pan or line it with parchment paper for easy removal.

2. Make the Batter

In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate larger bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla, sour cream, orange juice, and orange zest. Gradually add the dry ingredients, mixing until just combined. Gently fold in the cranberries.

3. Make the Streusel

In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a fork or your fingers to work it into coarse crumbs.

4. Assemble the Cake

Pour the batter into your prepared pan and smooth it out. Sprinkle the streusel topping evenly over the batter.

5. Bake

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Serve

Dust the cake with powdered sugar, slice, and serve! It’s delicious warm or at room temperature.

Leftovers & Storage

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months—just thaw and enjoy!