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.
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.
Coffee Cake Recipes
Coffee Cake = the best cake ever since you can eat it for breakfast. My kids always get the biggest smiles on their faces when they found out they can have a piece of cake for breakfast.
A good reason to eat cake for breakfast, this Pumpkin Coffee Cake has mouthwatering layers of pumpkin cake, cinnamon sugar, and pecan streusel.
This old-fashioned coffee cake is moist and light, topped with cinnamon sugar and pecans. It’s an Overnight Coffee Cake, perfect for a lazy weekend morning or a holiday brunch.
An easy and delicious way to use up extra rhubarb from the garden, this Rhubarb Coffee Cake is the perfect excuse to eat cake for breakfast.
Cranberry Crumb Coffee Cake
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
{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
Alexandra Robertson says
I could eat thay whole cake. I love cranberry. My favorite Christmas recipe to share with people is my. sticky pecan rolls on Christmas morning.
Medha @ Whisk & Shout says
Delicious! Coffee cake is the best 🙂
Lynne Meyer says
My favorite recipe to share is my homemade pfeffernusse! It’s a traditional German spice cookie which I make every year in memory of my German grandma. She had them for us every Christmas, and they are SO GOOD.
Jeniffer Smith says
My favorite two recipes to share are The Pioneer Woman’s Moist Pumpkin Spice Muffins and Liz Curtis Higg’s More Grandma Cookies. Both are delicious and seasonal favorites at our house.
Rachael says
Mmmmm!!! My favorite recipe during the holidays is Buckeyes!!!
Cakespy says
I love crumb cake so much!! This looks like a beautiful fusion of crumb cake and those cranberry bliss bars I have a deep love for at Starbucks. Awesome!!