Cranberry Orange Coffee Cake Recipe

Introduction

This Cranberry Orange Coffee Cake is a delightful treat combining tart cranberries with bright orange flavors, nestled in a moist, tender crumb. Topped with a buttery crumble and finished with a sweet orange glaze, it’s perfect for breakfast, brunch, or a cozy afternoon snack.

Ingredients

• 120 g all-purpose flour (for crumble)
• 200 g granulated sugar (for crumble)
• 100 g butter, room temperature (for crumble)
• 220 g all-purpose flour (for cake)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 85 g butter, room temperature (for cake)
• 150 g granulated sugar (for cake)
• 1 tbsp orange zest
• 2 eggs, room temperature
• 1 tbsp orange juice
• 150 g sour cream (14-18%), room temperature
• 25 g vegetable oil
• 1 tsp vanilla extract
• 150 g cranberries (about 1 ½ cups)
• 30 g powdered sugar (for glaze)
• 1 tsp orange juice (for glaze)
• 1/4 tsp sour cream (14-18%) (for glaze)

Instructions

1. Step 1: To make the crumble, combine 120 g flour, 200 g sugar, and 100 g butter in a bowl. Mix by hand, with a fork, or an electric mixer until crumbly and no dry flour remains. Set aside.
2. Step 2: Preheat the oven to 175ºC (350ºF) and prepare a 23 cm (9-inch) springform pan lined with parchment paper.
3. Step 3: Sift together 220 g flour, baking powder, and salt. Set aside.
4. Step 4: In a large bowl, rub 150 g sugar and orange zest together until it resembles wet sand and the aroma is released. Add 85 g butter and beat on high speed for 3 minutes.
5. Step 5: Add eggs one at a time, mixing on low speed until combined after each addition.
6. Step 6: Add half of the dry ingredients and mix on low speed until just combined.
7. Step 7: Stir in orange juice, sour cream, vegetable oil, and vanilla extract until just combined. Then add the remaining dry ingredients and mix until combined.
8. Step 8: Gently fold half of the cranberries into the batter using a rubber spatula.
9. Step 9: Pour the batter into the prepared pan. Sprinkle the remaining cranberries evenly over the top, then cover with the crumble mixture.
10. Step 10: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then run a thin knife around the edges to release from the pan. Cool completely on a wire rack.
11. Step 11: For the orange glaze, whisk together powdered sugar, orange juice, and sour cream until smooth. Drizzle over the cooled cake before serving.

Tips & Variations

• Use fresh cranberries for the best tartness, or frozen if fresh aren’t available—just don’t thaw them before adding to the batter.
• Add a handful of chopped nuts, like pecans or walnuts, to the crumble for extra crunch.
• If you prefer a less sweet glaze, reduce the powdered sugar slightly or omit the sour cream for a more straightforward orange drizzle.

Storage

Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. To refresh, warm individual slices briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coffee cake ahead of time?

Yes, you can prepare the cake a day in advance. Store it airtight at room temperature or in the refrigerator and add the glaze just before serving for the freshest taste.

Can I use frozen cranberries in this recipe?

Absolutely. Use frozen cranberries straight from the freezer to prevent the batter from turning pink and to maintain the cake’s texture.

Cranberry Orange Coffee Cake Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

This Cranberry Orange Coffee Cake is a moist and flavorful treat featuring a zesty orange-infused batter studded with fresh cranberries and topped with a buttery, sweet crumble. Finished with a tangy orange glaze, this cake is perfect for breakfast, brunch, or an afternoon coffee break.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumble

• 120 g all-purpose flour
• 200 g granulated sugar
• 100 g butter (room temperature)

Cake Batter

• 220 g all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 85 g butter (room temperature)
• 150 g granulated sugar
• 1 tbsp orange zest
• 2 eggs (room temperature)
• 1 tbsp orange juice
• 150 g sour cream 14-18% (room temperature)
• 25 g vegetable oil
• 1 tsp vanilla extract
• 150 g cranberries (1 ½ cups)

Orange Glaze

• 30 g powdered sugar
• 1 tsp orange juice
• 1/4 tsp sour cream 14-18%

Instructions

1. Make the Crumble: In a bowl, combine the flour, granulated sugar, and butter. Mix by hand, with a fork, or using an electric mixer until the mixture forms a crumbly texture with no dry flour remaining. Set aside while preparing the cake batter.
2. Preheat the Oven and Prepare Pan: Preheat your conventional oven to 175ºC (350ºF) and line a 23 cm (9-inch) springform pan with parchment paper.
3. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in a separate bowl; set aside.
4. Prepare Batter Base: In a large mixing bowl, rub the granulated sugar and orange zest together until the sugar is moist and fragrant, resembling wet sand. Add the butter and beat on high speed for 3 minutes until creamy and fluffy.
5. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture on low speed, mixing just until combined.
6. Add Dry Ingredients and Wet Ingredients in Portions: Add half of the sifted dry ingredients to the mixture on low speed, mixing just until combined. Then add the orange juice, sour cream, vegetable oil, and vanilla extract; mix until just combined. Finally, add the remaining dry ingredients and mix gently until fully integrated.
7. Fold in Cranberries: Gently fold half of the cranberries into the batter with a rubber spatula, taking care not to crush them.
8. Assemble Cake: Pour the batter into the prepared springform pan. Spread evenly, then top with the remaining cranberries. Sprinkle the prepared crumble evenly over the top.
9. Bake: Bake in the preheated oven for 40-45 minutes or until a cake tester inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan, then run a thin knife along the edges to loosen it. Remove the springform ring and transfer the cake to a wire rack to cool completely.
10. Prepare Orange Glaze: Stir together powdered sugar, orange juice, and sour cream until smooth and well combined.
11. Glaze and Serve: Drizzle the orange glaze over the cooled cake. Serve and enjoy your flavorful Cranberry Orange Coffee Cake.

Notes

• Room temperature ingredients help achieve a smoother batter and better texture.
• Gently folding in cranberries prevents them from breaking and keeps the cake visually appealing.
• Adjust baking time as needed based on your oven’s performance; cake tester should come out clean for doneness.
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Fresh or frozen cranberries may be used; if using frozen, do not thaw before mixing into the batter.

Keywords: cranberry coffee cake, orange zest cake, breakfast cake, crumb cake, fall dessert, citrus cake, easy coffee cake