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Cranberry Cinnamon Coffee Cake

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!
Prep Time15 mins
Cook Time45 mins
0 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: coffee cake, coffee cake recipe
Servings: 12
Calories: 324.38kcal


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!


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.


Calories: 324.38kcal | Carbohydrates: 56.84g | Protein: 4.13g | Fat: 9.49g | Saturated Fat: 5.59g | Cholesterol: 57.69mg | Sodium: 131.13mg | Potassium: 126.89mg | Fiber: 1.37g | Sugar: 39.23g | Vitamin A: 330.32IU | Vitamin C: 2.2mg | Calcium: 56.67mg | Iron: 1.23mg