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The cake cooling on the white marble cooktop in the pan for 10-15 minutes after baking. The cake has slightly risen and is golden-brown

Cranberry Sauce Coffee Cake Recipe

This cranberry cake is a perfect fall dessert with a zesty orange flavor and a sweet, crunchy almond crumb topping. It’s moist, rich, and perfect for any holiday or gathering!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 390 kcal

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.
    A glass bowl on the white marble cooktop with toasted slivered almonds, kosher salt, flour, brown sugar, granulated sugar, and cinnamon being mixed together. Melted butter is stirred in to form a crumbly topping mixture
  • 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.
    A mixing bowl on the white marble cooktop with flour, cinnamon, salt, baking powder, and baking soda being whisked together with a metal whisk, ensuring all ingredients are evenly combined.
  • 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.
    A stand mixer on the white marble cooktop with butter, sugar, and orange zest being beaten together until fluffy, with a close-up showing the mixing process in action.
  • 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.
    "The springform pan on the white marble cooktop with half of the batter spread in the pan. Cranberry sauce is dolloped and spread evenly, followed by the remaining batter, and the crumb topping is sprinkled on top
  • Bake: Bake for 55-65 minutes, until a skewer comes out mostly clean. Tent with foil if top browns too much.
    The cake pan with the assembled cake on the white marble cooktop, ready to be placed in the preheated oven. A skewer is about to be tested after baking for 55-65 minutes.
  • Cool: Let cool for 10-15 minutes before removing from pan.