This Cranberry Cinnamon Coffee Cake recipe is fluffy and moist with a crackled cinnamon-sugar topping and cranberries throughout. Fresh or frozen can be used, making it wonderful with a cup of tea or coffee all year round!
“A party without cake is just a meeting.” – Julia Child << Love that.
“The amount of cinnamon called for in a recipe, should be doubled.” – Amy << that’s me. (But I’m still waiting for mine to be made into a poster.)
I may preach all things pie, but I do love cake. Especially a coffee cake recipe!
My favorite kind of cake is usually from a regular pan, single layer, no frosting (whaaaat? I know. Just HOLD ON), but with a sweet, crispy top. And that has a few goodies distributed throughout.
So, it only makes sense why this coffee cake recipe didn’t last long. Cranberries in every bite, with a flaky cinnamon-sugar crust.
Does coffee cake have coffee in it?
I’m sure some do. But typically, no. This Cranberry Cinnamon Coffee Cake recipe doesn’t.
Coffee cakes are simply meant to go with coffee. They’re a common part of a coffee break, a tradition that goes back to the first coffee houses in the late 16th century, still called Kaffee und Kuchen in Germany.
Just about any kind of cake could be called a coffee cake, but the term is most aligned with cakes that have a streusel topping (from a German word meaning “to strew”), in the style of a Stollen (a yeasted fruitcake with spices), and definitely cakes with a cinnamon topping like this one!
Do I use fresh or frozen cranberries?
You can use either! One of the other things I love so much about this cake is that fresh or frozen cranberries both work, so it’s a wonderful dessert year round.
How To Store Coffee Cake
This freshly baked coffee cake will last about 1-2 days at normal room temperature. Anything longer, it will need to be refrigerated (for up to 1 week.) Either way, be sure to cover it with foil or plastic wrap so it doesn’t dry out. You an also freeze it for up to 2 months.
How to Make This Coffee Cake Recipe
This recipe is a pretty simple one, with common ingredients and no frosting or icing, baked in a 9×13 pan for about 45 minutes. (You can scroll down to the full printable recipe).
- For the Dry ingredients – 2 cups + 2 tablespoons all-purpose flour, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt
- For the Wet ingredients – 1/2 cup cold unsalted butter, 1 cup buttermilk, 2 large eggs, 1 teaspoon vanilla
- You’ll also need – zest from one large orange and 2 cups fresh or frozen cranberries
- For the Cinnamon-Sugar Topping – 1/4 cup granulated sugar and a 1/2 teaspoon ground cinnamon for the topping (don’t skip this!)
- Preheat the oven – 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.
- Whisk together the dry ingredients – in a large bowl whisk together the 2 cups of flour, 2 cups sugar, baking powder, baking soda, nutmeg, and salt. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
- Whisk together the wet ingredients – in a medium bowl whisk together the buttermilk, eggs, vanilla, and orange zest. Add to the flour mixture all at once; using a fork, stir just until moistened.
- Add in the cranberries – sprinkle cranberries with the remaining 2 tablespoons of flour and fold into the batter (this will help them from completely falling to the bottom.)
- Pour batter into the prepared pan – pour batter into prepared pan and spread out evenly.
- Make your Cinnamon-Sugar topping – combine the 1/4 cup sugar and cinnamon. Sprinkle evenly over batter.
- Bake – transfer pan to the preheated oven and bake for about 45 minutes or until a toothpick inserted near center comes out clean.
- Serve – cool and cut into squares.
The intention was to take this cake to the kids’ school and put it in the teacher’s lounge. But it never made it that far. Whoops! It’s just so good, you guys.
Simple and fantastic, with or without coffee. I’ve been enjoying it with some cold milk!
Cranberry Cinnamon Coffee Cake
For the Cake
- 2 cups + 2 tablespoons all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter , cut into cubes
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- zest from one large orange
- 7 ounces (2 cups) cranberries , fresh or frozen
For the Cinnamon-Sugar Topping
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.
- In a large bowl whisk together the 2 cups of flour, 2 cups sugar, baking powder, baking soda, nutmeg, and salt.
- Using a pastry blender or your hands, cut in the butter until mixture resembles coarse crumbs.
- In a medium bowl whisk together the buttermilk, eggs, vanilla, and orange zest.
- Add the wet mixture to the flour mixture all at once; using a fork, stir just until moistened.
- Sprinkle cranberries with the 2 tablespoons remaining flour and fold into the batter (this will help them from completely falling to the bottom.)
- Pour batter into prepared pan and spread out evenly.
- Combine the 1/4 cup sugar and cinnamon; sprinkle evenly over batter.
- Bake for about 45 minutes or until a toothpick inserted near center comes out clean.
- Cool and cut into squares. Enjoy!