Cinnamon Cranberry Orange Coffee Cake

I never thought cranberries and orange could work so well together until I threw them into a coffee cake on a whim one November morning. I had a bag of fresh cranberries sitting in the fridge that needed using up, and half an orange left over from breakfast. Figured, why not?

Turns out, cranberries bring this nice tartness that keeps coffee cake from being too sweet, and the orange adds just enough brightness to balance everything out. Now it’s the cake I make whenever I want something special for weekend breakfast but don’t want to spend all morning in the kitchen. It comes together pretty quickly, and your house will smell amazing while it bakes.

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What Kind of Cranberries Should I Use?

This recipe calls for frozen cranberries, which is actually great news since they’re available year-round and you don’t even need to thaw them before using. Fresh cranberries will work just as well if you happen to have them on hand, especially during the fall and winter months when they’re in season. Either way, the cranberries will break down as they bake and create those nice pockets of tart flavor throughout the cake. Just make sure if you’re using fresh cranberries that you give them a quick rinse and pick through them to remove any stems or berries that look shriveled or damaged.

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Options for Substitutions

This coffee cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Frozen cranberries: Fresh cranberries work great too – just use the same amount. You can also swap in frozen or fresh blueberries, though the tartness will be different. If using blueberries, reduce the sugar in the filling by a tablespoon or two.
• Orange zest and juice: Lemon zest and juice make a nice substitute if you don’t have oranges. The flavor will be a bit brighter and more tart, but it pairs wonderfully with cranberries.
• Sour cream: Plain full-fat Greek yogurt works perfectly in place of sour cream. Regular plain yogurt is fine too, though the cake might be slightly less rich.
• Whole milk: 2% milk or even buttermilk can replace whole milk. If using buttermilk, your cake will have a slightly tangier flavor and maybe a bit more tender crumb.
• Almond extract: This is totally optional – if you’re not a fan of almond flavor or don’t have it, just use an extra ¼ teaspoon of vanilla instead.
• Light brown sugar: Dark brown sugar works fine and will give you a deeper molasses flavor. In a pinch, you can also use all granulated sugar, though you’ll lose some of that caramel-like richness.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this coffee cake is using cold ingredients, which can cause the butter to seize up and create a dense, heavy texture – make sure your eggs, sour cream, and milk sit at room temperature for at least 30 minutes before mixing. Overmixing the batter once you add the flour is another common error that leads to a tough cake, so stir just until the dry ingredients disappear and you still see a few streaks. When it comes to the cranberry filling, don’t skip cooking it down first or you’ll end up with tart, hard berries that release too much liquid during baking and make the cake soggy. For an even better result, use a toothpick to swirl the cranberry mixture through the batter instead of just layering it, which creates beautiful pockets of fruit throughout, and always check for doneness a few minutes early since ovens vary – the cake is ready when a toothpick inserted in the center comes out with just a few moist crumbs.

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What to Serve With Cranberry Orange Coffee Cake?

This coffee cake is perfect for breakfast or brunch alongside a hot cup of coffee or tea – the cranberry and orange flavors really shine in the morning. I love serving it with a dollop of whipped cream or a pat of butter that melts right into the warm cake. If you’re hosting brunch, pair it with scrambled eggs, crispy bacon, and fresh fruit like sliced oranges or berries to keep the citrus theme going. You can also serve it as an afternoon snack with a glass of cold milk or even as a simple dessert after dinner.

Storage Instructions

Store: This coffee cake actually gets better after a day or two as the flavors meld together. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days if your kitchen is warm.

Freeze: You can freeze the whole cake or individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. I like to slice it first so I can grab just one piece at a time for breakfast throughout the week.

Serve: Let frozen slices thaw at room temperature for about an hour, or warm them in the microwave for 20-30 seconds. If you want that fresh-baked feel, pop a slice in a 300°F oven for about 10 minutes until it’s warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3150-3400
• Protein: 40-48 g
• Fat: 140-155 g
• Carbohydrates: 435-460 g

Ingredients

For the cranberry compote:

• 1/4 tsp cinnamon
• 7 oz frozen cranberries
• zest of 1/2 orange (freshly zested)
• 1 tbsp fresh orange juice
• 1/2 cup granulated sugar

For the streusel topping:

• 1/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 3 tbsp unsalted butter (cold, cut into small pieces)

For the coffee cake:

• 1/2 tsp fine sea salt
• 1/2 tsp baking soda
• 1 stick and 2 tbsp unsalted butter (room temperature)
• 1 tsp baking powder
• 1 tsp orange zest
• 2 large eggs (room temperature)
• 1/4 cup granulated sugar
• 8 oz sour cream (for best flavor)
• 1/4 tsp almond extract
• 1/4 cup whole milk
• 1/2 ground cinnamon
• 2 cups all-purpose flour (I use King Arthur flour)
• 1 tsp vanilla extract
• 1/2 cup light brown sugar

Step 1: Make the Cranberry Compote

• 7 oz frozen cranberries
• 1/4 tsp cinnamon
• zest of 1/2 orange (freshly zested)
• 1 tbsp fresh orange juice
• 1/2 cup granulated sugar

In a medium saucepan, combine the cranberries, 1/4 teaspoon cinnamon, zest of 1/2 orange, 1 tablespoon fresh orange juice, and 1/2 cup granulated sugar.

Stir the mixture together and bring it to a simmer over medium heat.

Cook for 8-12 minutes, stirring occasionally, until the berries begin to break down and the mixture thickens.

Use a fork or potato masher to carefully crush the berries for a smoother compote.

Once thickened, remove from heat and set in the fridge to cool while preparing the next components.

Step 2: Prepare the Streusel Topping

• 1/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 3 tbsp unsalted butter (cold, cut into small pieces)

In a medium bowl, whisk together 1/4 cup all-purpose flour, 1/2 cup light brown sugar, and 1 teaspoon ground cinnamon.

Add 3 tablespoons of cold unsalted butter and use a fork to mix until the mixture appears sandy and crumbly.

Place the streusel mixture in the fridge to chill while you make the cake batter.

Step 3: Prepare the Pan and Dry Ingredients

• 2 cups all-purpose flour (I use King Arthur flour)
• 1/2 tsp fine sea salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 ground cinnamon

Preheat your oven to 350°F (175°C).

Spray an 8×8-inch light-colored aluminum pan with cooking spray or line it with parchment paper and set aside.

In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp fine sea salt, 1/2 tsp baking soda, 1 tsp baking powder, and 1/2 teaspoon ground cinnamon.

Set the dry mixture aside for later.

Step 4: Make the Cake Batter

• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 stick and 2 tbsp unsalted butter (room temperature)
• 1 tsp orange zest
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2 large eggs (room temperature)
• 2 cups all-purpose flour (from Step 3)
• 1/2 tsp fine sea salt (from Step 3)
• 1/2 tsp baking soda (from Step 3)
• 1 tsp baking powder (from Step 3)
• 1/2 ground cinnamon (from Step 3)
• 1/4 cup whole milk
• 8 oz sour cream (for best flavor)

In the bowl of a stand mixer fitted with the paddle attachment, add 1/2 cup light brown sugar and 1/4 cup granulated sugar.

In a separate bowl, melt 1 stick and 2 tablespoons unsalted butter (about 30 seconds in the microwave).

Pour the melted butter into the sugars and mix until fully combined, about 30 seconds.

Add 1 teaspoon orange zest, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 2 large eggs.

Beat on medium-high speed for 2-3 minutes until slightly thickened, scraping the bowl as needed.

On low speed, add the prepared dry ingredients (from Step 3), 1/4 cup whole milk, and 8 oz sour cream, mixing until just combined.

Don’t overmix.

I always scrape the bowl at this stage to make sure everything is incorporated evenly.

Step 5: Assemble and Bake the Coffee Cake

• cake batter (from Step 4)
• cranberry compote (from Step 1)
• streusel topping (from Step 2)

Pour the cake batter into your prepared baking pan.

Carefully spoon the cooled cranberry compote (from Step 1) evenly over the batter.

Using a butter knife, gently swirl the compote into the batter for a marbled effect.

Evenly sprinkle the chilled streusel topping (from Step 2) over the top.

Bake on the middle rack at 350°F for 45-50 minutes, or until golden brown and a cake tester comes out clean (be careful not to only hit cranberries when testing for doneness).

Step 6: Cool and Serve

Let the coffee cake cool in the pan for at least 15 minutes before slicing into pieces and serving.

I like to let it cool a little longer for easier slicing and a neater presentation.

Cinnamon Cranberry Orange Coffee Cake

Delicious Cinnamon Cranberry Orange Coffee Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 3275 kcal

Ingredients

  

For the cranberry compote:

• 1/4 tsp cinnamon
• 7 oz frozen cranberries
• zest of 1/2 orange (freshly zested)
• 1 tbsp fresh orange juice
• 1/2 cup granulated sugar

For the streusel topping:

• 1/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 3 tbsp unsalted butter (cold, cut into small pieces)

For the coffee cake:

• 1/2 tsp fine sea salt
• 1/2 tsp baking soda
• 1 stick and 2 tbsp unsalted butter (room temperature)
• 1 tsp baking powder
• 1 tsp orange zest
• 2 large eggs (room temperature)
• 1/4 cup granulated sugar
• 8 oz sour cream (for best flavor)
• 1/4 tsp almond extract
• 1/4 cup whole milk
• 1/2 ground cinnamon
• 2 cups all-purpose flour (I use King Arthur flour)
• 1 tsp vanilla extract
• 1/2 cup light brown sugar

Instructions

 

• In a medium saucepan, combine the cranberries, 1/4 teaspoon cinnamon, zest of 1/2 orange, 1 tablespoon fresh orange juice, and 1/2 cup granulated sugar. Stir the mixture together and bring it to a simmer over medium heat. Cook for 8-12 minutes, stirring occasionally, until the berries begin to break down and the mixture thickens. Use a fork or potato masher to carefully crush the berries for a smoother compote. Once thickened, remove from heat and set in the fridge to cool while preparing the next components.
• In a medium bowl, whisk together 1/4 cup all-purpose flour, 1/2 cup light brown sugar, and 1 teaspoon ground cinnamon. Add 3 tablespoons of cold unsalted butter and use a fork to mix until the mixture appears sandy and crumbly. Place the streusel mixture in the fridge to chill while you make the cake batter.
• Preheat your oven to 350°F (175°C). Spray an 8x8-inch light-colored aluminum pan with cooking spray or line it with parchment paper and set aside. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp fine sea salt, 1/2 tsp baking soda, 1 tsp baking powder, and 1/2 teaspoon ground cinnamon. Set the dry mixture aside for later.
• In the bowl of a stand mixer fitted with the paddle attachment, add 1/2 cup light brown sugar and 1/4 cup granulated sugar. In a separate bowl, melt 1 stick and 2 tablespoons unsalted butter (about 30 seconds in the microwave). Pour the melted butter into the sugars and mix until fully combined, about 30 seconds. Add 1 teaspoon orange zest, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 2 large eggs. Beat on medium-high speed for 2-3 minutes until slightly thickened, scraping the bowl as needed. On low speed, add the prepared dry ingredients (from Step 3), 1/4 cup whole milk, and 8 oz sour cream, mixing until just combined. Don’t overmix. I always scrape the bowl at this stage to make sure everything is incorporated evenly.
• Pour the cake batter into your prepared baking pan. Carefully spoon the cooled cranberry compote (from Step 1) evenly over the batter. Using a butter knife, gently swirl the compote into the batter for a marbled effect. Evenly sprinkle the chilled streusel topping (from Step 2) over the top. Bake on the middle rack at 350°F for 45-50 minutes, or until golden brown and a cake tester comes out clean (be careful not to only hit cranberries when testing for doneness).
• Let the coffee cake cool in the pan for at least 15 minutes before slicing into pieces and serving. I like to let it cool a little longer for easier slicing and a neater presentation.