Cranberry Crumb Coffee Cake

This Cranberry Crumb Coffee Cake makes a wonderful Christmas brunch treat. It’s a tender, moist coffee cake with tart cranberries, brown sugar streusel, and a sweet vanilla glaze.

My baking list this weekend included chocolate mint cookies, gingerbread cake, and this Cranberry Crumb Coffee Cake.

Sharing the goodies with other people is a big part of why I love baking. And this cake was a huge hit this year.

Cranberry Crumb Cake

Tart cranberries and sweet buttery cake are a perfect match in this coffee cake. With a brown sugar streusel layer and a sweet glaze over the top, this Cranberry Crumb Cake is certain to be a hit for any event.

Served with coffee, tea, cocoa, or a cold glass of milk, this sweetly tart cake has been a hit with young and old alike. Add some eggnog creamer to your coffee for the perfect holiday breakfast.

Cranberry Coffee Cake

To make the streusel, start by melting the butter in a small saucepan. Stir in brown sugar, cinnamon, and flour until large crumbs form. Set aside.

To make the cake, sift together flour, baking powder, baking soda, and salt; set aside.

Cream the butter and sugar together until light and creamy. Beat in eggs, one at a time. Stir in the vanilla extract. Add the flour mixture alternately with the sour cream, mixing just until well combined. Fold in the cranberries.

Pour the batter into a greased pan and top with the brown sugar streusel. Bake at 350°F for 22-24 minutes or until a toothpick inserted into the center comes back out clean. Let the coffee cake cool completely.

Stir together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the cooled coffee cake.

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Cranberry Crumb Coffee Cake

This tender, moist coffee cake, featuring tart cranberries, brown sugar streusel and a sweet vanilla glaze makes for a wonderful holiday brunch treat.

Pin Print Review

Course: Dessert

Cuisine: American

Servings: 16

Ingredients 

Streusel Ingredients

• ▢ 1/2 cup butter
• ▢ 1/2 cup brown sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 1/3 cup all-purpose flour

Cake Ingredients

• ▢ 2 1/4 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup butter, softened slightly
• ▢ 1 cup granulated sugar
• ▢ 3 eggs
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 cup sour cream
• ▢ 2 cups fresh cranberries

Glaze Ingredients

• ▢ 2 cups powdered sugar
• ▢ 3 tablespoons milk or half and half
• ▢ 1/2 teaspoon pure vanilla extract

Instructions

• To make the streusel, melt the butter in a small saucepan. Let cool slightly and stir in the brown sugar, cinnamon and 1 and ⅓ cup all-purpose flour. Set aside.
• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan. Sift together 2 and ¼ cups flour, baking powder, baking soda, and salt; set aside.
• In the bowl of a stand mixer, cream the butter and sugar together until light and creamy. Beat in eggs, one at a time. Stir in the vanilla extract. Add the flour mixture alternately with the sour cream, mixing just until well combined. Fold in the cranberries.
• Pour the batter into the 9×13-inch baking pan and top with the brown sugar streusel. Bake at 350°F for 22-24 minutes or until a toothpick inserted into the center comes back out clean. Let the coffee cake cool completely.
• To make the vanilla glaze, beat together the powdered sugar and milk until smooth. Stir in the vanilla extract. Drizzle onto the cooled coffee cake.

Nutrition

Calories: 383kcal · Carbohydrates: 58g · Protein: 4g · Fat: 15g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 69mg · Sodium: 259mg · Potassium: 86mg · Fiber: 1g · Sugar: 35g · Vitamin A: 497IU · Vitamin C: 2mg · Calcium: 51mg · Iron: 2mg

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 12/14/15 – recipe notes and photos updated 11/30/21}

In search of other Christmas baking list items? Try these!

Mint Brownies with Chocolate Ganache

Cranberry White Chocolate Oatmeal Cookies