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Cranberry Coffee Cake Recipe

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★★★★★

4.5 from 62 reviews

This Cranberry Coffee Cake is a delightful blend of tangy fresh cranberries and warm spices, infused with a hint of orange zest. Perfectly moist and tender, this coffee cake is topped with a sweet cinnamon sugar layer and finished with a simple powdered sugar glaze. Ideal for breakfast, brunch, or a cozy dessert, it combines traditional flavors with a festive twist.

Ingredients

Scale

Coffee Cake

  • 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

Icing

  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350º F. Grease and flour a 10-inch tube pan with a removable bottom to prevent sticking. Set aside for use later.
  2. Mix Cinnamon Sugar: In a small bowl, combine 1 tablespoon of granulated sugar with 1/2 teaspoon ground cinnamon. This mixture will be used to layer over the cranberries.
  3. Beat Eggs and Sugar: Using a stand mixer, beat together the 3 eggs and 2 cups of granulated sugar until the mixture is light, fluffy, and has doubled in size. This process should take about 8 minutes to incorporate air for a lighter cake.
  4. Add Butter and Vanilla: Add the 3/4 cup of softened unsalted butter and 1 teaspoon vanilla extract to the egg mixture and beat for an additional 2 minutes until well combined.
  5. Incorporate Dry Ingredients and Zest: Stir in 2 cups of all-purpose flour, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, and the zest of 1 orange until just combined. The batter will be thick at this stage.
  6. Assemble Layers: Spoon half of the batter into the prepared tube pan, spreading it evenly. Evenly distribute the 12 ounces of fresh cranberries over the batter, then sprinkle the cinnamon sugar mixture on top of the cranberries. Spoon the remaining batter over the cranberries; some cranberry pieces should still be visible.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  8. Cool the Cake: Once baked, place the cake on a cooling rack and let it cool for about 30 minutes. Then, carefully loosen the cake from the sides and bottom of the pan with a knife and allow it to cool completely.
  9. Prepare Icing: In a small bowl, whisk together 1/2 cup powdered sugar and 1 tablespoon milk until smooth. Microwave the mixture for about 30 seconds to slightly warm it and make it easier to drizzle.
  10. Finish and Serve: Drizzle the icing over the cooled coffee cake. Slice and serve to enjoy this spiced, cranberry-filled coffee cake.

Notes

  • Use fresh cranberries for the best tart flavor and texture.
  • Ensure the butter is softened to room temperature to blend easily into the batter.
  • A tube pan with a removable bottom helps to remove the cake gently and keeps its shape intact.
  • If you prefer a thicker glaze, reduce the amount of milk or add more powdered sugar.
  • This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.

Keywords: cranberry coffee cake, holiday coffee cake, spiced coffee cake, orange zest coffee cake, breakfast cake

Find it online: https://freshrecipehub.com/cranberry-coffee-cake-recipe/