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5 from 6 votes

Cranberry Coffee Cake

Soft and buttery Cranberry Coffee Cake with fresh cranberries. This coffee crumb cake is a perfect balance of tart, sweet and a slight crunch from pecans!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 medium slices
Calories: 426kcal
Author: Neha


  • ½ Cup Butter (unsalted, room temp)
  • ½ Cup Granulated sugar
  • 1 large Egg (room temp)
  • 1 Cup All purpose flour
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract
  • ½ Cup Buttermilk (room temp)
  • 2 Tbsp Orange zest (from 2 medium-large oranges)
  • ½ Cup Pecan halves
  • 1 Cup Cranberries (Fresh/frozen, I used fresh)

For the Streusel Topping:

  • 3 Tbsp Brown Sugar
  • 3 Tbsp Granulated sugar
  • ¾ tsp Cinnamon
  • tsp Salt
  • ¼ cup Butter (unsalted, melted)
  • ½ Cup + 1Tbsp (68 gms) All purpose flour


To make Cinnamon Streusel Topping:

  • Mix all the topping ingredients in a small bowl and add melted butter to it. Mix with a fork till pea sized crumbs form. Set it aside.

To make Cranberry Cake:

  • Preheat oven to 350 deg F and line a 6 inch or 8 inch baking pan with parchment or alternatively you may grease it with butter and flour then. Set it aside too.
  • Now in a medium bowl, using hand held or stand mixer, cream butter and sugar until very creamy and fluffy. About 2-3 minutes.
  • Next add in egg, orange zest and vanilla. Mix in only till egg disappears into the batter.
  • Fold sifted dry ingredients (flour, baking powder, baking soda and salt) in the batter, alternating with buttermilk.
  • Also fold in cranberries and nuts. Save a few to top of streusel (optional).
  • Pour in the prepared pan and top with the crumb topping. Top with remaining pecans and cranberries.
  • Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Allow to cool for 20-25 minutes before slicing and serving.


I like a lot of orange flavor in my cranberry cake, if you aren't a fan of orange use up to a Tbsp of zest.
Storing and freezing instructions:
  • Coffee cake can be stored at room temp. for 2 days, covered tightly.
  • Leftovers can be stored in the fridge for up to 5 days.
  • You can also freeze this cake in an airtight container for 2 months. Thaw on counter top or overnight in the refrigerator. Reheat individual slices to your liking in microwave/oven before enjoying.


Serving: 1Slice | Calories: 426kcal | Carbohydrates: 49g | Protein: 4g | Fat: 25g | Sodium: 474mg | Sugar: 30g