Introduction

This Cranberry Coffee Cake combines tart fresh cranberries with warm spices and a hint of orange zest for a delightful breakfast or brunch treat. Topped with a simple sweet glaze, it’s perfect for cozy mornings or sharing with friends.

The image shows a close-up of a round baked berry dessert resting on a metal cooling rack placed on a white marbled surface. The dessert has a cracked, rough top layer in a light golden color with visible red berry pieces shining through the cracks. The berries add bright red spots and juicy texture throughout the beige, crumbly top. The edges of the dessert appear slightly darker and crispy, while the inside looks moist and filled with juicy berries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
3 eggs
2 cups granulated sugar
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 orange, zested
12 ounces fresh cranberries, rinsed
1/2 cup powdered sugar (for icing)
1 tablespoon milk (for icing)

Instructions

Step 1: Preheat your oven to 350ºF. Grease and flour a 10-inch tube pan with a removable bottom, then set it aside.
Step 2: In a small bowl, combine 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon. Set this cinnamon sugar mixture aside.
Step 3: In the bowl of a stand mixer, beat the 3 eggs and 2 cups granulated sugar together until the mixture is light, fluffy, and has doubled in size. This should take about 8 minutes.
Step 4: Add the softened butter and vanilla extract to the egg mixture and beat for another 2 minutes until well combined.
Step 5: Gently stir in the flour, nutmeg, cloves, and orange zest until just combined. The batter will be thick.
Step 6: Spoon half of the batter into the prepared pan, spreading it evenly. Sprinkle the fresh cranberries over this layer, then evenly sprinkle the cinnamon sugar mixture on top.
Step 7: Spoon the remaining batter over the cranberries, spreading gently so some cranberries remain visible.
Step 8: Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Remove the cake from the oven and place it on a cooling rack for about 30 minutes. Carefully run a knife around the edges and bottom to loosen the cake from the pan, then let it cool completely.
Step 10: Whisk together the powdered sugar and milk for the icing. Warm the mixture in the microwave for about 30 seconds, then drizzle it over the cooled coffee cake.

Tips & Variations

To add extra texture, sprinkle chopped walnuts or pecans over the cranberries before adding the top layer of batter.
For a citrus twist, substitute the orange zest with lemon or lime zest.
If you prefer a less tart cake, use half fresh and half dried cranberries for a milder flavor.

Storage

Store leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Reheat individual slices in the microwave for about 15 seconds to enjoy warm.

How to Serve

A close-up image of a round, cracked cake showing multiple layers with a rough, crumbly light beige crust on top spotted with bright red fruit pieces embedded within, mainly cranberries. The cake interior is moist and dense with visible dark red fruit filling concentrated mostly near the sides and center. The cake sits on a metal cooling rack, which is placed on a white marbled textured surface. The cake has cracks and uneven surfaces that reveal juicy red fruit layers underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Thaw and drain them before using to avoid adding extra moisture to the batter.

What can I use if I don’t have a tube pan?

You can bake this cake in a 9×13-inch baking dish or a round 9-inch cake pan. Adjust the baking time accordingly, checking for doneness with a toothpick.