Jump to Recipe
This post may contain affiliate links.
This Cranberry Orange Coffee Cake is a delightful combination of tender, moist orange cake studded with juicy cranberries, a crunchy streusel topping and a bright orange glaze. The tart cranberries pop against the buttery cake while the orange zest and juice give a fresh citrus lift. It’s perfect alongside coffee or tea for breakfast, brunch, holidays, or any cozy gathering.
This recipe highlights a buttery, soft cake flavored with fresh orange zest and juice and enriched with sour cream for a moist, tender crumb. Fresh or frozen cranberries are folded through the batter for bursts of tartness, and a generous crumble topping adds crunch. Finish with an easy orange glaze for a touch of sweetness and zing.
If you enjoy fruit-forward cakes, you might also like Strawberry Crumble Cake, Apple Crumb Cake or Blueberry Coffee Cake.
WHY THIS RECIPE WORKS
- Bright orange flavor: Both orange zest and juice are used to infuse the cake with fresh citrus notes.
- Tart-sweet cranberries: Cranberries are distributed through the batter so each bite can have a pleasant tart pop.
- Crumble topping: A buttery streusel provides a satisfying crunch that contrasts with the soft cake.
- Simple glaze: A quick orange glaze ties everything together with a citrus finish.
INGREDIENT NOTES
Below are a few key ingredient notes to help you get the best result. For exact quantities, see the recipe card further down.
- All-purpose flour: Provides structure while keeping the crumb light. I recommend AP flour with a protein content around 10–11%.
- Sugar: Granulated sugar sweetens the cake and contributes to moisture.
- Baking powder: Leavens the cake so it bakes up light and tender.
- Salt: Balances sweetness and enhances flavors.
- Eggs: Use room temperature eggs for better volume and even mixing.
- Oil: A neutral oil (such as canola) keeps the cake moist without adding extra flavor.
- Sour cream: Adds moisture and a subtle tang that improves texture. Plain Greek yogurt can be substituted 1:1.
- Butter: Used in both the cake and the crumble — bring it to room temperature for easy mixing.
- Cranberries: Fresh cranberries are ideal, but frozen work fine—no need to thaw.
STEP BY STEP INSTRUCTIONS
A standard electric mixer, two large bowls and a spatula are helpful for this recipe. The full ingredient list and measurements are in the recipe card below.
The full recipe is down below in the recipe card.
Preheat the oven to 175ºC (350ºF) and line a 23 cm / 9-inch springform pan with parchment paper.
STEP 1: Prepare the crumble by combining the crumble ingredients in a bowl. Mix until the mixture holds together in small clumps and there is no dry flour left. Set aside.
STEP 2: In a large bowl, combine the granulated sugar and orange zest. Rub them together with your fingers until the sugar is fragrant and slightly damp in appearance. Add the room-temperature butter and beat on high speed for about 3 minutes until light and creamy.
STEP 3: Add the eggs one at a time, mixing on low speed until each one is incorporated. Add half of the dry ingredients and mix on low until just combined.
STEP 4: Add the orange juice, sour cream, vegetable oil and vanilla, mixing until just combined. Add the remaining dry ingredients and mix until the batter is smooth but not overworked.
STEP 5: Fold half of the cranberries into the batter with a rubber spatula. Transfer the batter to the prepared pan, scatter the remaining cranberries on top, then sprinkle evenly with the crumble mixture.
STEP 6: Bake for 40–45 minutes, or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for about 10 minutes, run a thin knife around the edge to loosen it from the springform, then remove the outer ring and transfer the cake to a wire rack to cool completely. When cool, drizzle with the orange glaze.
EXPERT BAKING TIPS
- Use a kitchen scale: Weights are the most accurate way to measure ingredients and improve consistency. If possible, follow the metric measurements in the recipe card.
- Don’t overmix: Mix until ingredients are evenly combined, then finish folding by hand. Overmixing can make the cake dense.
- Choose the right pan: Light-colored aluminum pans bake more gently and help prevent overly dark crusts. Dark pans absorb more heat and can lead to a drier cake.
FAQ
Yes — the cake is delicious with or without the glaze. The glaze adds sweetness and a citrus finish, but the cake stands well on its own.
Yes. Store the cake in an airtight container or wrapped tightly with plastic wrap at room temperature. It stays moist for 2–3 days.
Insert a cake tester or toothpick into the center after the minimum bake time. When it comes out clean or with a few dry crumbs, the cake is done.
Yes. Plain Greek yogurt can be used as a 1:1 substitute for sour cream.
HOW TO STORE
Keep the cranberry orange coffee cake in an airtight container or wrapped tightly with plastic wrap at room temperature. For best flavor and texture, enjoy within 2–3 days.
Other Fall Cake Recipes To Try
- Blackberry Lemon Layer Cake (Soft & Moist)
- Black Forest Cake (Soft & Easy Recipe)
- Strawberry Blueberry Layer Cake with Whipped White Chocolate Ganache
- Blueberry Lemon Layer Cake (Soft & Moist)
If you enjoyed this recipe, please leave a star review and tag me on Instagram @juliemarieeats. You can also follow for more ideas on Pinterest.
Cranberry Orange Coffee Cake
30
45
1 15
12 slices
Equipment
-
23 cm / 9-inch spring pan
-
Hand mixer or stand mixer
-
Mixing bowls and a rubber spatula
Ingredients
CRUMBLE
- 120 g all-purpose flour
- 200 g granulated sugar
- 100 g butter room temperature
CRANBERRY CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon 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 14-18% room temperature
- 25 g vegetable oil
- 1 teaspoon vanilla extract
- 150 g cranberries 1 ½ cups
ORANGE GLAZE
- 30 g powdered sugar
- 1 teaspoon orange juice
- ¼ teaspoon sour cream 14-18%
Instructions
CRUMBLE
-
For the crumble, combine the flour, sugar and butter in a bowl. Work with a fork, your fingers or a mixer until the mixture forms small clumps and no dry flour remains. Set aside.120 g all-purpose flour, 200 g granulated sugar, 100 g butter
CRANBERRY CAKE
-
Preheat oven to 175ºC (350ºF) and prepare a 23 cm / 9-inch springform pan with parchment paper.
-
Sift together the flour, baking powder and salt; set aside.220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
-
In a large bowl, rub the orange zest into the granulated sugar until fragrant and slightly damp. Add the butter and beat on high for about 3 minutes until pale and fluffy.
-
Add the eggs one at a time, mixing on low speed until incorporated. Stir in half the dry ingredients and mix until just combined.
-
Add the orange juice, sour cream, vegetable oil and vanilla, mixing until combined. Fold in the remaining dry ingredients until the batter is smooth.1 tablespoon orange juice, 150 g sour cream, 25 g vegetable oil, 1 teaspoon vanilla
-
Fold half of the cranberries into the batter gently to avoid crushing them.150 g cranberries
-
Pour the batter into the prepared pan, scatter the remaining cranberries on top and finish with the crumble mixture.
-
Bake 40–45 minutes or until a tester comes out clean. Cool in the pan 10 minutes, then release the ring and cool completely on a wire rack before glazing.
ORANGE GLAZE
-
Whisk together the powdered sugar, orange juice and sour cream until smooth. Drizzle over the cooled cake and serve.30 g powdered sugar, 1 teaspoon orange juice, ¼ teaspoon sour cream
Nutrition
Protein: 4g
Fat: 18g
Sugar: 33g
Tried this recipe?Let us know how it was!