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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.


Streusel Ingredients

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

Cake Ingredients

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

Glaze Ingredients

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


  • 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 9x13-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 9x13-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.