This cake combines the tartness of cranberries with the sweet taste and moist crumb of a classic coffee cake made with sour cream. The thin orange glaze adds another layer of sweetness. It keeps well and can be frozen. Serve it for a holiday brunch or Christmas breakfast or on a chilly afternoon with a cup of coffee or tea.
Must-bake holiday cake
Have you ever tried adding cranberries to a simple coffee cake batter? It's a game-changer. The burst of tart cranberries in each bite perfectly complements the sweet, soft cake, making it a favorite in our household.
I used wild cranberries, and they're smaller. Just in case you wonder why they don't look as big and plump in the photos.
We are fans of coffee cake recipes, and this one is especially interesting with its sweet and sour contrast. It's packed with the zesty flavor of cranberries and orange, adding a nice pop of color and taste.
Is coffee cake made with coffee?
Despite its name, coffee cakes don't typically include coffee in the ingredients. The name "coffee cake" generally refers to a cake intended to be eaten with coffee or tea. It's a sweet cake with a dense crumb that usually contains sour cream for moistness and might have a crumb topping.
Ingredient Notes
- Cranberries: fresh or frozen. We used wild cranberries which are smaller than regular ones.
- Sour cream: regular, full-fat.
- Baking powder: make sure it hasn't expired.
- Orange zest and orange juice: fresh if possible.
- Powdered sugar: also called icing sugar or confectioners' sugar depending on where you are.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Dried cranberries: you can use them if you don't have fresh or frozen ones available. They have a less intense tartness and moisture so you might want to adjust the amount of sugar in the recipe.
- Almonds: incorporate almond extract and sliced almonds for a nutty flavor and delightful crunch. Almonds and cranberries make a classic combination that's both tasty and elegant.
- Streusel topping: use a crumb topping and add a crunchy texture to the cake that contrasts nicely with the softness of the cake.
- White chocolate chips: mix some into the batter or sprinkle on top before baking to complement the tartness of the cranberries.
- Nuts: chopped walnuts and pecans add a nice texture and earthy flavor. Mix them into the batter with the cranberries.
- Yogurt: replace half of the sour cream with natural or Greek yogurt to make the cake lighter and add a slight tanginess.
Steps to make a coffee cake with cranberries
This recipe is a classic sour cream cake that uses the creaming method and has fresh cranberries, orange zest and juice for flavor.
The final batter is thick, and that is fine.
- Always sift the dry ingredients before adding them to the butter mixture. Adding air helps the cake rise better during baking.
- Coating the berries with flour before adding them to the cake batter helps them from sinking to the bottom.
- Whole or chopped cranberries? We left them whole because they were wild and thus smaller. If using large ones, you can opt to chop them. They will stain the thick batter which doesn't affect the flavor.
- Topping: more fresh berries sprinkled with brown sugar on top create a sweet, crunchy and juicy layer.
Storing this cake
- Cool it down: before storing, allow the coffee cake to cool completely to room temperature. Storing it while still warm can lead to condensation inside the container, making the cake soggy.
- Room temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil to keep it from drying out. Keep it away from direct sunlight and heat sources.
- Refrigerating: it keeps for up to about a week. Wrap it well in plastic wrap or aluminum foil, or place it in an airtight container. This is especially recommended if you used fresh cranberries, as they can add moisture to the cake.
- Freezing: for longer storage, this cake freezes well for up to 3 months. Wrap the cake or individual slices in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container or freezer bag. Label it with the date. To thaw, leave it in the refrigerator overnight or on the countertop for a few hours.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, the needed equipment and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Cranberries sink to the bottom: to prevent this, we lightly coat the berries in flour before folding them into the batter, which helps to distribute them evenly throughout the cake. Be sure not to overmix the batter, as a denser batter can support the fruit better.
- Reheating: I like to eat coffee cakes at room temperature. But if it was refrigerated and you're in a hurry, you can reheat slices in a medium oven for a few minutes, just to lose the coldness. If frozen, allow the cake to thaw before reheating.
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Cranberry Orange Coffee Cake
Ingredients
For the cranberry cake:
- 1 cup cranberries, fresh or frozen
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 ⅓ cups sugar
- 2 eggs, at room temperature
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- 1 cup sour cream, at room temperature
For the topping:
- ½ cup fresh cranberries
- 3 tablespoons light brown sugar
For the powdered sugar glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat oven to 350ºF (180°C).
- Butter or use baking spray to grease an 8x11-inch (20x30cm) rectangular cake pan.
For the coffee cake:
- Mix 1 cup cranberries with 2-3 tablespoons from 2 cups all-purpose flour. Reserve.
- Sift the remaining flour, 2 teaspoons baking powder and ¼ teaspoon salt. Set aside. Or have the ingredients measured and sift them directly over the batter.
- Beat 1 cup unsalted butteruntil creamy in a large bowl. Slowly add 1 ⅓ cups sugar and beat for 2 minutes.
- Add 2 eggs one at a time, beating well after each addition. Scrape the sides of the bowl regularly for even mixing.
- Add 1 tablespoon orange zest and ½ teaspoon vanilla extract.
- Beginning and ending with dry ingredients, add them in 3 parts, alternating with 1 cup sour cream in 2 parts. So you start and end with the flour mixture.
- Add the reserved cranberries with flour and stir them with a rubber spatula, integrating well until no flour spots remain. Don't beat or crush the cranberries.
- Pour the batter into the prepared pan and smooth the top.
- Scatter the remaining ½ cup fresh cranberries over the batter. Sprinkle with 3 tablespoons light brown sugar.
- Bake for about 45 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Let it cool on a wire rack for 15 minutes, and run a smooth-bladed knife carefully around the edges to loosen any stuck parts.
- Let cool completely before glazing.
For the glaze:
- Mix 1 cup powdered sugar with 2 tablespoons orange juice until smooth. If needed, add more juice, 1 teaspoon at a time until it's like thick honey.
- Drizzle on top of the cooled cake. Let dry, cut into squares and serve.
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