Easy Cranberry Coffee Cake Recipe

This moist Cranberry Coffee Cake features fresh cranberries, cinnamon streusel topping, and a tender crumb. Perfect for holiday brunch and dessert!

👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 Kayla Burton📖 brokenovenbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl

📝 Preparation Steps

Preheat your oven to 350°F. Grease a 9-inch square metal pan and then line it with parchment paper (folded over the edges).

Cinnamon Streusel Topping

In a medium bowl, combine the flour, brown sugar, and cinnamon. Mix in the melted butter and until it resembles wet sand. Set aside.

Cranberry Coffee Cake

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (I recommend using an electric mixer).

granulated sugar1 cup

Mix in the eggs, vanilla extract, sour cream, and kefir really well.

vanilla extract2 teaspoons

Fold the flour, baking powder, baking soda, and salt into the wet ingredients just until the dry streaks disappear.

baking powder1 teaspoon

Place the cranberries in a medium bowl with ½ tablespoon of flour. Shake it around so the cranberries are coated in flour.

Gently fold the floured cranberries into the batter just until evenly distributed.

Spread the batter into the prepared pan and then sprinkle the streusel topping over it.

Bake on the oven's middle rack until a toothpick comes out clean (about ⏱️ 55-65 minutes).

Let the cake cool in the pan for about ⏱️ 20 minutes and then lift it out and transfer it to a cooling rack.

Slice the cooled cranberry coffee cake and enjoy! See notes below for optional icing.

Nutrition Facts

calories

312 kcal

fat Content

15 g

serving Size

1 serving

fiber Content

1 g

sugar Content

24 g

sodium Content

146 mg

protein Content

3 g

trans Fat Content

1 g

cholesterol Content

40 mg

carbohydrate Content

43 g

saturated Fat Content

9 g

unsaturated Fat Content

5 g

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