This Cranberry Sauce Coffee Cake is where cozy mornings meet dessert-level indulgence. Picture a buttery, tender crumb cake layered with tangy-sweet cranberry sauce, all topped with a golden streusel that melts in your mouth.
It’s the kind of treat that makes a weekend brunch feel like a special occasion—or turns an ordinary weekday into something extraordinary.
I first whipped this up after Thanksgiving, looking for a creative way to use leftover cranberry sauce. Little did I know it would become a staple in my home all year round!
It pairs beautifully with a savory Avocado Toast for breakfast or a plate of Gingerbread Cookies for a festive holiday snack.
What makes this recipe special? It’s incredibly versatile! Whether you’re making it from scratch or repurposing leftovers, this coffee cake is a celebration of flavors and textures.
The tart cranberry layer balances the sweet, buttery cake, while the crumbly streusel topping adds an irresistible crunch.
Why You Will Be Hooked?
- Effortless elegance: The cranberry layer creates a stunning swirl effect that looks bakery-perfect.
- Great for leftovers: It’s the ultimate use for cranberry sauce, making it eco-friendly and delicious.
- Flavor harmony: The sweet, buttery cake meets the tart cranberry for a perfectly balanced bite.
- Customizable: Swap the cranberry for other fruit preserves to match the season.
Trust me, this Cranberry Sauce Coffee Cake will earn a permanent spot in your recipe rotation. It’s easy, impressive, and oh-so-tasty—exactly what every home baker needs!
Cranberry Sauce Coffee Cake Recipe
Equipment
- Medium bowl
- Electric mixer with paddle attachment
- 9-inch springform pan
- Fork
- Offset spatula.
- Cooking spray
- Whisk
- Skewer
Ingredients
Crumb topping:
- ½ cup unsalted butter melted
- ½ cup toasted slivered almonds
- ¼ teaspoon kosher salt
- 1 ¼ cup all purpose flour
- ⅓ cup EACH: light brown sugar AND granulated sugar
- 1 ½ teaspoon cinnamon
Cranberry Cake:
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon EACH: baking soda AND kosher salt
- ½ cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- Zest of 1 orange
- 3 large eggs room temp
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup sour cream
- ¼ cup milk
- 1 cup leftover cranberry sauce or store-bought
Instructions
- Prepare Crumb Topping: Mix almonds, salt, flour, sugars, and cinnamon. Stir in melted butter. Chill in the fridge while making the batter.
- Prep Oven and Pan: Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray.
- Make Dry Mix: Whisk together flour, baking powder, baking soda, and salt.
- Make Batter: Beat butter, sugar, and orange zest until fluffy. Add eggs one at a time. Mix in vanilla and almond extract. Alternate adding dry mix, sour cream, milk, and remaining dry mix.
- Assemble Cake: Spread half the batter in the pan. Add cranberry sauce in dollops, spread, then top with the remaining batter. Sprinkle with crumb topping.
- Bake: Bake for 55-65 minutes, until a skewer comes out mostly clean. Tent with foil if top browns too much.
- Cool: Let cool for 10-15 minutes before removing from pan.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 52g |
| Fibre | 3g |
| Fat | 18g |
| Protein | 5g |
| Sugar | 33g |
Expert Tips for Your Cranberry Crumb Cake!
- Toast the Almonds Right: Toasting the slivered almonds enhances their flavor and gives them a satisfying crunch. Toast them in a dry skillet over medium heat for 2–3 minutes, shaking the pan frequently to prevent burning.
- Cold Crumb Topping: Chilling the crumb topping before sprinkling it over the cake helps it maintain a crumbly texture during baking. It’s worth the extra step to achieve that irresistible topping.
- Cranberry Sauce Consistency: If your cranberry sauce is too liquidy, cook it down slightly over low heat to thicken before using. This prevents the batter from becoming soggy.
- Layer Like a Pro: For even layers, spread the batter with a small offset spatula. It’s especially helpful when spreading the second layer of batter over the cranberry sauce.
- Citrus Boost: Use freshly grated orange zest for the batter. To intensify the citrus flavor, rub the zest into the sugar with your fingers before creaming it with the butter.
- Room Temperature Ingredients: Ensure all wet ingredients, especially the eggs, sour cream, and milk, are at room temperature. This helps create a smooth, cohesive batter.
- Avoid Overmixing: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
- Even Baking: Rotate the cake halfway through baking for an evenly golden crumb topping. If the top browns too quickly, tent it loosely with aluminum foil.
- Cool with Patience: Let the cake cool in the pan for at least 10–15 minutes to set the crumb topping. Removing it too early can cause the topping to crumble off.
- Serving Upgrade: Dust the cake with powdered sugar before serving for a touch of elegance. Pair it with a dollop of whipped cream or a drizzle of warm vanilla sauce for a decadent finish.
