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Creamy Cranberry Coffee Cake

Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
  • Total Time
    Prep: 15 min. Bake: 70 min. + cooling
  • Makes
    12 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 tablespoon grated orange zest
  • 3/4 cup orange juice
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups coarsely chopped fresh or frozen cranberries
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter, cubed


  • Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange zest, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan.
  • For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter.
  • For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown.
  • Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.
Nutrition Facts
1 piece: 419 calories, 19g fat (12g saturated fat), 87mg cholesterol, 286mg sodium, 57g carbohydrate (33g sugars, 2g fiber), 6g protein.
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Average Rating:
    Nov 29, 2020

    Had this at my daugther's house - YUM, she turned it into muffins. Made this yesterday and the only tweak I made was half of the final topping. Too much butter and they are wonderful without half the final topping! As muffins, bake 40-45 min. Love the Lemon version below - will try!

  • chocolateformyfour
    Apr 19, 2020

    I tried to make this again, (I make it often) but realized I was out of cranberries. Instead I used the zest of three lemons instead of orange zest and used fresh squeezed lemon juice instead of orange juice. I though 3/4 of a cup of lemon juice might be too tart so I used 1/2 a cup and added water to make 3/4 of a cup. I used frozen blueberries in place of the cranberries. I also started to bake this recipe in a ten inch springform pan because it takes less time to bake then it does in a 9 inch which let's the cake stay moister. Everyone absolutely loved the lemon blueberry version!

  • GoodyQueen
    Nov 19, 2015

    This is delicious. I'm not a huge fan of how much crumb topping is on it. I would cut in half or maybe only do it on the edges. And the baking suggested until golden brown on top - my edges and bottom got a bit dark because I was waiting for the top to darken more.

  • khegeman
    Jan 6, 2015

    Excellent recipe. Took it to a gathering and everyone loved it and wanted the recipe.

  • yuehching
    Nov 29, 2013

    Excellent recipe. My family loved it. Definitely I will make it again for family gatherings soon. Thanks for sharing.

  • germanycook
    Oct 29, 2013

    I made this ahead of time to put in the freezer for company - so I haven't tasted it yet but it looks perfect!

  • michelets
    Mar 26, 2013

    No comment left

  • sgronholz
    Feb 17, 2013

    I can't tell you how many times I've made this delicious coffee cake! Sometimes I bake it in two 8x8-inch pans and freeze one for my hubby and I to enjoy at a later date. (45-50 min. at 350 degrees)

  • messim
    Aug 27, 2012

    No comment left

  • spouse1
    Oct 26, 2011

    This sound absolutely devine, but I have a question. I have to do a brunch the Saturday after Thanksgiving and am wondering if I can make this ahead and freeze it for the brunch? Has anyone tried freezing it?