I love baking this Cranberry Orange Coffee Cake when I want something comforting yet bright and fresh. The cake is soft and buttery with a clear orange flavor, and the cranberries add little pops of tartness throughout. The crumble topping gives a satisfying crunch, and the orange glaze ties everything together beautifully. This is the kind of cake I enjoy with a quiet morning coffee or when sharing something homemade with others.
Why You’ll Love This Recipe
I keep coming back to this recipe because it turns out moist and flavorful every single time. I like how the orange zest and juice give the cake a fresh citrus taste without being overpowering. The sour cream makes the texture tender, while the cranberries balance the sweetness. The crumble topping adds contrast, and the glaze finishes it off with a light, zesty touch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Crumble topping
120 g all-purpose flour
200 g granulated sugar
100 g butter, room temperature
Cranberry orange cake
220 g all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
85 g butter, room temperature
150 g granulated sugar
1 tablespoon orange zest
2 eggs, room temperature
1 tablespoon orange juice
150 g sour cream, room temperature
25 g vegetable oil
1 teaspoon vanilla extract
150 g cranberries
Orange glaze
30 g powdered sugar
1 teaspoon orange juice
¼ teaspoon sour cream
Directions
I begin by preheating the oven to 175°C / 350°F and lining a 23 cm / 9-inch springform pan with parchment paper.
To make the crumble, I mix the flour, sugar, and butter in a bowl until the mixture looks crumbly and no dry flour remains. I set it aside while preparing the batter.
In another bowl, I combine the granulated sugar and orange zest, rubbing them together until the mixture looks like damp sand and smells fragrant. I add the butter and mix until light and creamy. Then I add the eggs one at a time, mixing gently after each addition.
I stir in half of the dry ingredients until just combined. Next, I add the orange juice, sour cream, vegetable oil, and vanilla extract, mixing gently. I finish by adding the remaining dry ingredients and stirring until smooth.
I fold half of the cranberries into the batter, spread it evenly into the prepared pan, and sprinkle the remaining cranberries over the top. I finish by adding the crumble topping evenly across the surface.
I bake the cake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. I let the cake cool completely before drizzling it with the orange glaze.
Servings And Timing
I usually slice this cake into 10 to 12 servings.
Preparation takes about 30 minutes, baking takes 45 minutes, and the total time is approximately 1 hour and 15 minutes.
Variations
I sometimes replace the cranberries with blueberries or raspberries for a different flavor. When I want extra warmth, I add a pinch of cinnamon to the crumble topping. I also enjoy skipping the glaze for a more simple, rustic cake.
Storage/Reheating
I store this cake at room temperature in an airtight container or tightly wrapped. It stays fresh for up to 2 to 3 days. When I want a warm slice, I reheat it briefly in the microwave until just heated through.
FAQs
Can I Make This Cake Ahead Of Time?
Yes, I often bake it a day in advance. The texture stays moist and the flavors deepen overnight.
Can I Leave Out The Orange Glaze?
Yes, I enjoy it both with and without the glaze. It’s still delicious on its own.
How Do I Know When The Cake Is Fully Baked?
I insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I Use Frozen Cranberries?
Yes, I use frozen cranberries directly from the freezer without thawing them first.
What Can I Use Instead Of Sour Cream?
I substitute sour cream with plain Greek yogurt in the same amount, and it works very well.
Conclusion
I love this Cranberry Orange Coffee Cake because it’s dependable, flavorful, and perfect for so many occasions. The soft orange cake, tart cranberries, crunchy crumble, and light glaze make it a recipe I enjoy baking again and again, especially during cooler months or whenever I want a cozy homemade treat.
This Cranberry Orange Coffee Cake is a cozy and flavorful treat featuring a tender orange-infused cake, bursts of tart cranberries, a buttery crumble topping, and a bright orange glaze. Perfect for breakfast, brunch, or sharing with loved ones.
Total Time:1 hour 15 minutes
Yield:10 to 12 servings
Ingredients
Crumble Topping:
120 g all-purpose flour
200 g granulated sugar
100 g butter, room temperature
Cake:
220 g all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
85 g butter, room temperature
150 g granulated sugar
1 tablespoon orange zest
2 eggs, room temperature
1 tablespoon orange juice
150 g sour cream, room temperature
25 g vegetable oil
1 teaspoon vanilla extract
150 g cranberries
Orange Glaze:
30 g powdered sugar
1 teaspoon orange juice
¼ teaspoon sour cream
Instructions
Preheat the oven to 175°C / 350°F and line a 23 cm / 9-inch springform pan with parchment paper.
To make the crumble, combine the flour, sugar, and butter in a bowl. Mix until the texture is crumbly and no dry flour remains. Set aside.
In a separate bowl, rub together the granulated sugar and orange zest until fragrant and damp. Add the butter and mix until light and creamy.
Add eggs one at a time, mixing gently after each addition.
Stir in half of the dry ingredients (flour, baking powder, salt) until just combined.
Add the orange juice, sour cream, vegetable oil, and vanilla extract. Mix gently.
Add the remaining dry ingredients and stir until the batter is smooth.
Fold in half of the cranberries.
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining cranberries over the batter, followed by the crumble topping.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
In a small bowl, whisk together the powdered sugar, orange juice, and sour cream to make the glaze. Drizzle over the cooled cake before serving.
Notes
Frozen cranberries can be used directly without thawing.
Greek yogurt works well as a substitute for sour cream.
The glaze is optional but adds a nice finishing touch.
For variety, swap cranberries with blueberries or raspberries.
