Cranberries, butter, orange zest, cinnamon, pecans, and sugar—this cranberry coffee cake is festive, moist, and layered with crumbly streusel.

this recipe

Let me tell you a secret—this cranberry coffee cake? It started as a total accident. I had a bag of cranberries in the freezer leftover from Thanksgiving (you know, the kind you swear you’ll use but totally forget about?). One Sunday, the urge to bake hit me hard—like, need-cake-now kind of moment. I didn’t have blueberries, or apples, or anything “classic.” But then I saw those ruby-red cranberries and thought, Why not?

That tangy pop of tartness, mixed with sweet orange zest and a buttery crumb topping, turned out to be magic. Now it’s something I bring out every year during the holidays… and sometimes just because I want an excuse to make coffee and cake happen at the same time.

Why You’ll Love This Cranberry Coffee Cake Recipe?

Okay, so let me break this down: this cake isn’t just pretty (hello, swirls of cranberry!)—it’s also moist, tender, and full of surprises. You’ve got layers of buttery cake, bursts of fresh cranberry-orange goodness, and a nutty streusel that basically melts into a crumbly crown on top. It’s festive without trying too hard, sweet without being cloying, and cozy enough to feel like a warm hug on a cold morning.

Perfect with coffee, tea, or just straight out of the pan with a fork while hiding from your kids. No judgment here.

Ingredient Notes:

I always think it’s helpful to know why something is in a recipe, don’t you? Here’s the lowdown:

• Fresh cranberries – The tart bite balances the sweetness. Frozen works too—just don’t thaw.

• Orange zest – This brightens up the whole cake. You’ll smell it and go, Ohhh yes.

• Unsalted butter – You’ll use it in the cake and in the streusel. Softened butter makes for fluffy texture.

• All-purpose flour – Nothing fancy, just classic structure here.

• Pecans – Toasting them first? Totally worth it for extra flavor.

• Cinnamon – Warm and grounding. Just a little gives that cozy bakery feel.

• Eggs & yolk – The yolk adds richness. I know, it’s a little extra—but it makes a difference.

How To Make Cranberry Coffee Cake?

Let’s walk through this together. Apron on? Let’s do it.

Step 1. Prep your pan like a pro.
Preheat your oven to 350°F. Lightly grease a 9-inch square pan, and line the bottom with parchment paper that hangs off the sides. Trust me—those handles will make lifting the cake out so much easier later.

Step 2. Make the streusel.
Melt half a stick of butter in a small bowl. Stir in flour, chopped toasted pecans, dried cranberries, sugar, and a generous pinch of orange zest. You’re making the crunchy topping of dreams. Set that aside and try not to eat it all with a spoon.

Step 3. Buzz up your cranberry filling.
In a food processor, pulse fresh cranberries, ¾ cup sugar, and orange zest until it’s bright, chunky, and juicy. It should look like festive confetti.

Step 4. Whisk the dry stuff.
In a bowl, mix flour, salt, cinnamon, and baking powder. Just keep it simple—no need to overthink it.

Step 5. Egg situation.
Whisk the eggs and yolk together in a little bowl. Why the extra yolk? Because richness. Because yes.

Step 6. Cream that butter and sugar.
In your mixer, beat softened butter with the rest of the sugar until fluffy and pale. You want it to feel airy, like frosting vibes.

Step 7. Bring it all together.
Add the dry and egg mixtures to the butter one scoop at a time. Alternate them, so the batter doesn’t freak out. Mix until smooth but don’t overdo it.

Step 8. Layer and swirl.
Scoop half the batter into your pan. Spread the cranberry mixture over that, then the rest of the batter. Swirl gently with a butter knife for that marbled look.

Step 9. Streusel time.
Crumble that magical topping evenly over the cake. Every bite should get some.

Step 10. Bake.
Pop it into the oven for 55–60 minutes. It’ll be golden, fragrant, and firm when it’s done. Let it cool for at least 20 minutes—or don’t. I’m not your mom.

Storage Options:

Got leftovers? (You might not, honestly.)

• Counter: Wrap tightly and store for 2 days.

• Fridge: Keeps well for up to 5 days. Just warm it slightly before eating—it brings the magic back.

• Freezer: Slice it, wrap it, freeze it. It’ll last up to 2 months and tastes just as good defrosted.

Variations and Substitutions:

Want to shake things up a bit? I’ve got you:

• No pecans? Use walnuts or skip the nuts altogether.

• Gluten-free? Swap the flour with your favorite 1:1 gluten-free blend.

• No orange zest? Lemon works, or just skip it if citrus isn’t your jam.

• Cranberry overload? Add a few chopped apples or pears to mellow it out.

What to Serve with Cranberry Coffee Cake?

You’ve baked it—now what do you serve it with?

• Coffee or espresso – Obvious but essential.

• Whipped cream or Greek yogurt – Adds a creamy contrast.

• Hot apple cider – Especially good if you’re feeling the fall vibes.

• Leftover cranberry sauce – Yes, it works. Spoon a little on top!

Frequently Asked Questions:

Can I make this ahead of time?
Totally! It actually tastes better the next day after chilling overnight. Just reheat gently and enjoy.

Can I use dried cranberries instead of fresh?
You can, but it’ll be sweeter and chewier. I’d recommend soaking them in orange juice first to plump them up.

Why the extra egg yolk?
It makes the crumb richer and more tender. You don’t have to use it—but once you do, you’ll get it.

And there you go. This cranberry coffee cake is cozy, colorful, and guaranteed to win hearts. Bake it once, and you’ll be finding excuses to make it again—holiday or not.

Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

Cheesy Hissy Fit Dip

Easy Rotel Sausage Crescents

Delicious Crispy Chicken Crunch Casserole Recipe

Cranberry Coffee Cake

This festive cranberry coffee cake features fresh cranberries, orange zest, a rich buttery batter, and a pecan-studded streusel topping—perfect for holiday brunch or a cozy winter dessert.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

For the Streusel Topping:

• 4 tablespoons ½ stick unsalted butter, melted
• ⅔ cup all-purpose flour
• ⅓ cup chopped toasted pecans
• ⅓ cup dried cranberries
• ¼ cup granulated sugar
• 2 tablespoons finely grated orange zest

For the Cake Batter:

• 1 cup fresh cranberries
• 2¼ cups granulated sugar divided
• Zest of ½ orange
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• 4 large eggs + 1 egg yolk
• 1½ cups 3 sticks unsalted butter, softened

Cook ModePrevent your screen from going dark

Instructions

 

Preheat and Prepare Pan

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking pan with nonstick spray. Line the bottom with a sheet of parchment paper that extends over the two short sides to create “handles.” Spray the parchment once more with nonstick spray.

Prepare the Streusel Topping

1. In a small bowl, combine the melted butter with flour, chopped pecans, dried cranberries, sugar, and orange zest. Stir until a coarse crumb forms. Set aside.

Make the Cranberry Mixture

1. In a food processor, pulse the fresh cranberries, ¾ cup of the granulated sugar, and the remaining orange zest until coarsely chopped and well combined. Set aside.

Whisk Dry Ingredients

1. In a medium bowl, whisk together the all-purpose flour, salt, ground cinnamon, and baking powder. Set aside.

Whisk Egg Mixture

1. In a separate small bowl, whisk the 4 eggs and 1 egg yolk until combined.

Cream Butter and Sugar

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and remaining 1½ cups granulated sugar on medium speed until light and fluffy.

Incorporate Wet and Dry Mixtures

1. Add the whisked egg mixture and the flour mixture alternately to the butter mixture, beginning and ending with the flour mixture. Beat just until incorporated after each addition. Do not overmix.

Assemble the Cake

1. Transfer half of the prepared batter into the baking pan and smooth into an even layer. Spoon the cranberry mixture evenly over the batter. Add the remaining batter on top and smooth carefully. Using a knife, gently swirl the batter and cranberry filling together to create a marbled effect.

Add Streusel and Bake

1. Sprinkle the streusel topping evenly over the surface of the cake. Bake in the preheated oven for 55 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Cool and Serve

1. Allow the cake to cool in the pan for at least 20 minutes before lifting it out using the parchment “handles.” Slice and serve as desired.

Notes

To make this Cranberry Coffee Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum or guar gum for structure. Ensure all other ingredients (such as baking powder and dried cranberries) are certified gluten-free. Baking times may vary slightly, so begin checking for doneness at the 50-minute mark.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/