Name: Cranberry Coffee Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 cup unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs, room temperature; 1 cup whole milk; 1/4 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups fresh cranberries; 1/3 cup brown sugar; 1/4 cup all-purpose flour (for crumble); 1/2 teaspoon ground cinnamon; 3 tablespoons unsalted butter, cold; 1 cup confectioners’ sugar; 2-3 tablespoons whole milk (for glaze)

A soft, buttery coffee cake bursting with tart fresh cranberries, finished with a cinnamon crumble and a delicate sweet glaze is one of my favorite bakes to make when I want something cozy yet impressive. I love how the bright cranberries balance the rich cake, creating a dessert that feels both comforting and festive. I often bake it for brunch gatherings or quiet afternoons when I crave something special with my coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

1 cup unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

1 cup whole milk

¼ cup vegetable oil

2 teaspoons vanilla extract

2 cups fresh cranberries

⅓ cup brown sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon

3 tablespoons unsalted butter, cold

1 cup confectioners’ sugar

2–3 tablespoons whole milk

Directions

I start by preheating the oven to 350°F (175°C) and spraying a 9×13-inch baking dish with baking spray.

In a large bowl, I whisk together the flour, baking powder, and kosher salt, then set it aside.

Using a stand mixer fitted with a paddle attachment, I cream the butter and granulated sugar on medium speed until light and fluffy, which usually takes about 2–3 minutes.

I add the eggs one at a time, beating briefly after each addition. Then I mix in the milk, vegetable oil, and vanilla extract on low speed until just combined.

Gradually, I add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. I make sure not to overmix so the cake stays tender.

I remove the bowl from the mixer and gently fold in the fresh cranberries.

Next, I pour the batter into the prepared baking dish and spread it evenly.

For the crumble, I combine the brown sugar, flour, and cinnamon in a medium bowl. I cut in the cold butter using a fork or my fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.

I sprinkle the crumble evenly over the cake batter.

I bake the cake for 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.

After removing it from the oven, I let the cake cool slightly.

To make the glaze, I whisk together the confectioners’ sugar and 2 tablespoons of milk, adding more milk as needed until I reach a smooth, drizzling consistency. I drizzle the glaze over the warm cake, then slice and serve.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 70 minutes

Servings: 12 servings

Calories: 420 kcal per serving

Variations

I sometimes swap half of the cranberries for blueberries when I want a slightly sweeter berry flavor. If I want extra warmth, I add a pinch of nutmeg to the crumble mixture. For a citrus twist, I like to stir a little orange zest into the batter, which pairs beautifully with the cranberries.

When I want a richer finish, I occasionally replace the glaze with a cream cheese drizzle for a tangy contrast.

Storage/Reheating

I store any leftover cake covered tightly at room temperature for up to 2 days. If I want it to last longer, I refrigerate it for up to 5 days, making sure it is well wrapped to prevent it from drying out.

For reheating, I warm individual slices in the microwave for about 15–20 seconds. If I prefer a slightly crisp top, I reheat slices in a 300°F oven for about 8–10 minutes.

FAQs

Can I use frozen cranberries instead of fresh?

I can use frozen cranberries if fresh are not available. I add them straight from the freezer without thawing to prevent excess moisture from affecting the batter.

Can I make this cake ahead of time?

I often bake it a day in advance for gatherings. I wait to add the glaze until shortly before serving so it looks fresh and glossy.

How do I know when the cake is fully baked?

I insert a toothpick into the center, and if it comes out mostly clean with a few moist crumbs, I know it is ready. I avoid overbaking to keep the cake tender.

Can I freeze this coffee cake?

I let the cake cool completely, then wrap it tightly in plastic wrap and foil before freezing. I freeze it without the glaze for best results and add the glaze after thawing.

What pairs well with this cranberry coffee cake?

I love serving it with freshly brewed coffee or hot tea. It also pairs beautifully with a simple vanilla latte or even a dollop of lightly sweetened whipped cream.

Conclusion

This cranberry coffee cake is one of my favorite comforting bakes because it combines a tender buttery crumb, tart bursts of cranberry, and a sweet cinnamon crumble in every slice. I enjoy how simple it is to prepare while still feeling special enough for celebrations. Whether I serve it at brunch or savor a slice with my afternoon coffee, it always brings warmth and joy to my table.

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