Make sure to add this Cranberry Coffee Cake Recipe to your fall baking list! It has a tender, moist crumb thanks to yogurt, a super easy cranberry filling (shortcut ingredient!), and a buttery crumb topping - all with just a touch of cinnamon. It's a make-ahead breakfast idea that is perfect for weekend mornings!
After years of perfecting holiday dishes, our collection of Thanksgiving Recipes has anything you need for a delicious season - no matter the meal!
This cranberry crumb cake really stands out from the crowd. Instead of using whole cranberries, which can be too tart in one spot and bland in another, this recipe uses cranberry sauce for a flavor punch with every bite.
The sauce is layered in the middle and dolloped on top, which not only keeps the cake incredibly moist but also balances perfectly with the buttery streusel for just the right amount of texture. It is a simple technique that makes all the difference and one I tested until it was just right.
Cranberries aren't the only fall flavor that shine in breakfast cakes, though. Pumpkin Coffee Cake with its buttery base and cinnamon streusel is always a favorite around here, and I have a whole lineup of breakfast recipes for cozy weekend mornings, a holiday brunch, or even a sweet afternoon snack.
Why this recipe is great
- Pantry ingredients: No need to hunt down fresh whole cranberries or even frozen cranberries - it uses cranberry sauce for all the flavor but none of the hassle.
- Texture: The cake is soft and tender with a bright pop in the filling and the most irresistible buttery crumble topping.
- Make-ahead friendly: Assemble it the night before and bake the next morning or freeze it ahead. This cake easily works into your prep ahead plans.
- Versatile: Great for both the casual weekend or the holiday treat! Add to your list of Thanksgiving Recipes!
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Cranberry coffee cake ingredients
This recipe only requires easy-to-find ingredients that you probably already have on hand! Amounts are in the recipe card below, but here are a few noteworthy tips.
- Cranberry sauce: Use the whole berry cranberry sauce. Do not try this with the jellied cranberry sauce. That is too thick and will not produce the same results.
- Flour: All-purpose flour gives just enough structure without the cake being heavy.
- Sugar: White sugar and brown sugar are used to bring sweetness and a subtle depth of flavor.
- Oil: A neutral oil, like canola oil or avocado oil, gives moisture without unwanted flavor.
- Eggs: Two large-sized eggs at room temperature for the best texture.
- Butter: We only use salted butter that has been softened but isn't too warm.
- Baking powder: One of the ingredients that gives the cake lift.
- Baking soda: Just a touch for a good tender crumb.
- Yogurt: Whole milk yogurt instead of buttermilk or sour cream because it provides moisture and richness while letting the other flavors shine.
- Cinnamon: Try a quality cinnamon for excellent flavor.
- Salt: A little kosher salt to enhance all the other ingredients.
- Vanilla: Pure vanilla extract rounds out the batter and streusel topping.
Helpful kitchen tools
How to make cranberry coffee cake with crumble topping
This coffee cake is not difficult to make, but it does require a few steps. To make sure that it turns out perfectly, we've put together a detailed tutorial that guides you through the process so you can count on success every time.
To make the topping, mix together the butter, flour, cinnamon, salt, sugar, and vanilla in a small bowl. Mix until crumbly. Pop in the refrigerator until needed.
Next remove ½ cup of cranberry sauce and set it aside for the topping. Pour the remaining sauce through a strainer, pressing to release the liquid, and discard the solids left behind.
In a large bowl of a stand mixer with the paddle attachment, mix the butter, oil, and both the white sugar and the brown sugar on low until combined. Then increase the speed to medium for 3 minutes until it is very light and very fluffy. Scrape the sides of the bowl.
Mix in the eggs one at a time, mixing well after each addition. Continue to scrape down the sides and the bottom of the bowl with a rubber spatula after each addition.
In a separate medium bowl, mix together the flour, salt, baking powder, and baking soda. Mix to combine.
Pour in ⅓ of the flour mixture and mix gently on low. Scrape the bowl.
Next, add in ½ the yogurt on low. Once that is incorporated, mix in ⅓ flour, then the rest of the yogurt, then the final amount of flour. Wait until each portion is mixed in before scraping the sides and moving on to the next step.
Into a prepared pan, pour half of the batter. Use an offset spatula to take it all the way out to the edge.
Spread the strained cranberry sauce evenly on to the top of the batter, leaving a half inch gap all the way around. If it gets too close it might squeeze out to the edge, making it hard to remove from the pan.
In a small bowl mix together the brown sugar and cinnamon.
Spread the mixture evenly over the cranberry sauce layer, keeping it about ½ inch from the edge - just like you did with the sauce.
Take the remaining batter and plop it down in large dollops across the middle layer. This helps get the batter evenly across without pressing out the middle. Use an offset spatula to spread it from edge to edge.
Take the ½ cup reserved sauce with berries in it, and make equal dollops across the top.
Remove the topping from the refrigerator. Break it up with a fork if needed and spread it evenly across the top of the batter.
Bake in a 350º F oven for about an hour. You want the toothpick or cake tester to come out when a few moist crumbs are attached but without any wet batter.
Hint: Prep the pan with parchment paper, using binder clips to hold the edges in place. Once baked, let the cake cool for 10 minutes. Remove the clips and lift it out of the pan by the parchment paper. Set it on a wire rack to finish cooling.
Variations
- Use any jarred jam in place of the canned cranberry sauce.
- Drizzle with a maple glaze.
- Add two tablespoons of orange zest to the batter and drizzle with an orange glaze.
- Add 1 cup of chopped nuts to the butter topping: walnuts, pecans, or pistachios would be perfect.
What to serve with
For a complete weekend brunch menu or holiday breakfast, try serving alongside these other dishes:
Storage and freezing instructions
To store leftovers, wrap tightly with a layer of plastic wrap or foil to keep the air out. The more airtight the seal, the longer and more most it will last. Alternativly, place it into an airtight container. It will store at room temperature for about 3 days and in the refrigerator for about 5 days.
To freeze, wrap either cooled slices or the whole cake in plastic wrap. Place in a freezer bag or wrap with foil to ensure they stay as free from air as possible. Store in the freezer for up to 3 months. Allow to thaw and then pop pieces in the microwave for a few seconds before serving.
FAQs
Unfortunately, no, dried cranberries should not be used in place of the sauce. This recipe really needs the moisture from the moist cranberry sauce.
Yes! That would be delicious! I would start with 1 ¾ cups of sauce and follow the recipe as directed.
Yes, sour cream can be used in place of the yogurt. For best results use a full-fat version and make sure it is room temperature before adding it to the batter.
Yes! Once assembled, cover tightly with plastic wrap and foil. Place in the refrigerator overnight. The next morning, remove from the oven and allow to sit at room temperature while the oven is preheating. Once the oven is hot, place in a cook until done. Since the batter is cold it might take an extra couple minutes. Watch carefully towards the end.
Or bake the night before and give each piece a quick minute in the microwave the next morning for a warm, cozy treat.
Tips & tricks
- Make sure the dairy (butter, eggs, and yogurt) are all room temperature, but not warm, before mixing.
- Be sure to leave a border when adding the middle layer. Otherwise the filling might stick to the sides of the pan.
- You want the whole cranberry sauce, not the jellied cranberry sauce.
- If the sauce won't strain easily, feel free to gently warm for 15 seconds or so in the microwave.
- Refrigerate the crumb topping while preparing the rest of the cake. It ensures that the streusel stays crunchy when baking.
More breakfast recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Cranberry Coffee Cake Recipe
Equipment
- stand mixer or hand beaters
Ingredients
- baking spray nonstick spray with flour
- 1 can whole berry cranberry sauce
Crumb Topping
- ⅓ cup butter melted
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Filling
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- strained sauce from above
Cake Batter
- ⅔ cup butter room temperature
- 1 cup granulated sugar
- ¼ cup brown sugar firmly packed
- ⅓ cup neutral oil
- 2 large eggs room temperature
- 2 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup whole milk yogurt room temperature
- ½ cup reserved cranberry sauce from above
Instructions
Prep
- Preheat oven to 350℉. Prepare pan by spraying with baking spray, lining with parchment paper, and then spraying again with baking spray.baking spray
- Open the can of cranberry sauce, measure out ½ cup of the sauce, and set it aside. Put the remaining amount through a fine mesh strainer, pressing to extract as much liquid as possible, then discard the solids. You'll now have the reserved ½ cup plus the strained liquid to work with.1 can whole berry cranberry sauce
Crumb Topping
- In a small mixing bowl, combine the flour, sugar, cinnamon and salt together. Pour in the melted butter and mix carefully with a fork until well combined. It should be crumbly. Refrigerate until ready to use.⅓ cup butter, ¾ cup all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon cinnamon, ½ teaspoon kosher salt, 1 teaspoon vanilla extract
Cake Batter
- In a stand mixer fitted with a paddle attachment, mix the butter, both sugars, and oil for 3 minutes on medium speed. Scape down bowl.⅔ cup butter, 1 cup granulated sugar, ¼ cup brown sugar, ⅓ cup neutral oil
- Beat in eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl after each one. Beat in vanilla.2 large eggs, 2 ½ teaspoon vanilla extract
- In a separate bowl, mix flour, baking powder, salt, and baking soda.2 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon kosher salt, ¼ teaspoon baking soda
- Turn mixer on to low speed, add in ⅓ of the flour mixture until just combined. Scrape down the bowl. Add half of the yogurt, mix until just combined and scrape sides of the bowl. Repeat with the ⅓ of the flour, the second half of the yogurt, and the rest of the dry ingredients. Stop to scrape the bowl after each addition. Do not over beat the ingredients at this point. Stop as soon as the ingredients are combined.1 cup whole milk yogurt
- In a small bowl mix together the brown sugar and the cinnamon.1 teaspoon cinnamon, ¼ cup brown sugar
- Spread half of the batter in the prepared pan, use an offset spatula to even out the batter.
- Leaving a half inch border, spread the strained cranberry sauce over the batter. Then sprinkle with the cinnamon and brown sugar mixture, leaving the same half inch border.strained sauce
- Carefully spoon the rest of the batter over the filling and smooth out with the offset spatula. The batter needs to be gently pressed into place around. The dollops ensure that it doesn't need to be pressed far.
- Using a large spoon make 16 equal sized dots over the top of the final batter. Grab the topping from the refrigerator and break up with a fork if it is stuck together. Sprinkle evenly across the surface including the dots of cranberry sauce.½ cup reserved cranberry sauce
- Bake for 1 hour to 1 hour and 15 minutes. Look for a cake tester to come out with a few moist crumbs but no wet batter.
Notes
- Make sure the dairy (butter, eggs, and yogurt) are all room temperature, but not warm, before mixing.
- Make sure to leave a border when adding the middle layer. Otherwise the filling might stick to the sides of the pan.
- Do not use the jellied cranberries in a can. You want the whole cranberry sauce.
- If the sauce won't stain easily, feel free to gently warm for 15 seconds or so in the microwave.
- Refrigerate the crumb topping while preparing the rest of the cake. IT keeps the streusel crunchy when baking.
- Once assembled, cover tightly with plastic wrap and foil. Place in the refrigerator overnight. The next morning, remove from the oven and allow to sit at room temperature while the oven is preheating. Once the oven is hot, place in a cook until done. Since the batter is cold it might take an extra couple minutes. Watch carefully towards the end.
- Once baked, allow to cool and wrap the entire cake in plastic wrap and then a alyer of foil. Place in the freezer for up to 3 months. Allow to thaw at room temperature or in the fridge before serving. Warm each slice in the microwave for that warm, freshly baked experience.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This recipe is the perfect holiday breakfast!