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Cranberry Coffee Cake

Cranberry Coffee Cake Recipe: Moist and flavorful, loaded with cranberries and topped with crunchy streusel! Try this sweet breakfast treat today and start your day off right!

This Cranberry Coffee Cake is the perfect blend of sweet and tangy, featuring fresh cranberries and a crunchy streusel topping. The combination of brown sugar, chopped pecans, and a hint of vanilla creates a delightful flavor experience that’s sure to become a breakfast or brunch favorite!

Ready Time

2 hrs


6 servings


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans (optional)
  • 1/2 cup streusel topping (see below for recipe)
  • Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans (optional)


Preheat your oven to 350°F (180°C).

Grease a 9×13-inch baking dish and set it aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy, about 2-3 minutes.

Beat in the sour cream and vanilla extract until well combined.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Gently fold in the cranberries and brown sugar.

Pour the batter into the prepared baking dish and smooth out the top.

If using, sprinkle the chopped pecans evenly over the batter.

Make the streusel topping by combining the flour, granulated sugar, and cold butter in a small bowl.

Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

If using pecans, fold them into the streusel topping mixture.

Spread the streusel topping evenly over the batter in the baking dish.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool on a wire rack for at least 10-15 minutes before slicing and serving.


Make sure to adjust the oven racks to accommodate the 9×13-inch baking dish, ensuring there’s enough clearance for even baking. For the streusel topping, keep the butter cold, as this will help it break down better into the dry ingredients.

When combining the wet and dry ingredients, be gentle to avoid overmixing.

Fresh or frozen cranberries work equally well, so choose what’s convenient for you. If opting for pecans, toast them lightly in a 350°F oven for 5-7 minutes to enhance their flavor.

To ensure the coffee cake releases easily, make sure the baking dish is properly greased.

Letting it cool for at least 10-15 minutes will help the flavors meld together and make slicing easier. Can be served warm or at room temperature, perfect for a brunch or breakfast gathering!

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 2g
  • Sugars: 25g
  • Protein: 5g
Cranberry Coffee Cake
Cranberry Coffee Cake

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