Orange Cranberry Coffee Cake is a welcome site on a chilly fall morning. Topped with sweet orange glaze, this moist coffee cake tastes extra delicious paired with a hot cup of coffee or tea!
Do you think of cranberry as a fall flavor or a winter flavor?
How about both?
I go absolutely bonkers when I see that fresh cranberries have finally made their seasonal debut in stores. From late October to late December, I’m tossing the bright red berries into everything I can think of, including coffee cake. There’s just something about them that makes me feel cheerful and cozy.
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The pop of tart cranberries in sweet orange coffee cake is positively to die for. I made this thinking we’d have a slice or two for breakfast, then save the rest for dessert later in the day. Turns out, I couldn’t resist cutting myself just “one small piece” every time I walked by the kitchen. It’s THAT delicious!
I’ll be stocking my freezer with extra cranberries this season so we can make Orange Cranberry Coffee Cake all year long.
I think you’re going to like how easily this coffee cake comes together. It only needs to bake for 20 – 25 minutes so it can be on your breakfast table in no time. The flavors are perfect for a Christmas morning breakfast.
Before you ask: NO, this cake is not made with coffee!
Why is it called coffee cake?
This style of cake is called “coffee cake” because it pairs so well with coffee. It’s similar in texture to a super moist muffin and often topped with streusel, glaze or both.
Baking a coffee cake also gives you a great excuse to invite a friend over to share a slice or two. Put on a fresh pot of coffee and share a piece or two of Orange Cranberry Coffee Cake while you catch up over a long chat.
What do I need?
Here’s what you’ll need to make the best Cranberry Coffee Cake recipe:
- baking powder
- fresh cranberries
- orange zest
- unsalted butter
- egg milk
- fresh orange juice
Don’t forget the dreamy citrus frosting! For this orange glaze, you will need:
- cream cheese
- orange juice
- orange zest
- confectioner’s sugar
How do you zest an orange?
You can use a micro-plane grater or handheld zesting tool to zest your orange. Hold the orange and the zester over a bowl and grate the outside of the orange to remove the outermost layer of peel.
The key is to remove only the colorful part of the skin. That’s where all the citrus fragrance is! Be careful not to include any of the bitter white part of the peel or it could affect the taste of the coffee cake.
What pan is best for coffee cake?
For this coffee dessert cake, I used a simple 8 x 8 square pan. It would also work well in a bundt pan or 9 inch cake pan!
Tips and Tricks for Coffee Cake
- Grease and line the pan! Avoid losing pieces of your coffee cake to a sticky pan by coating the sides of the pan with butter or baking spray. I recommend lining the pan with a square of (buttered) parchment paper too.
- Use the toothpick test. Make sure the cake is fully cooked by inserting a toothpick in the center of the cake. If it comes out clean, the cake is ready to come out of the oven.
- How to get the perfect glaze: add the orange juice a little at a time. Whisk after each addition. Keep adding juice until the desired consistency is reached.
Coffee Cake Recipes
Looking for more easy coffee and breakfast cake ideas? This simple Cranberry Coffee Cake recipe is another variation my readers love.
I have a soft spot for this Cinnamon Sour Cream Coffee Cake and this Blueberry Crumb Coffee Cake Recipe too.
Join me in stocking up on fresh cranberries so you can make all my favorite cranberry recipes this year!
- Easy Cranberry Pie
- Cranberry Orange Dream Bars
- Cranberry Pancakes with Orange Cream Cheese Drizzle
- Cranberry Ginger Pistachio Sugar Cookies
- Cranberry Apple Oatmeal Skillet Cookie
- Classic Cranberry Sauce
- Cranberry Orange Pistachio Biscotti
- Orange Cranberry Muffins
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Looking for the best coffee cake with orange and cranberry? This Orange Cranberry Coffee Cake is the ultimate breakfast cake for fall, winter or any time of year.
Orange Cranberry Coffee Cake
- rubber spatula
- parchment paper
- 8 X 8-inch baking pan
Orange Cranberry Coffee Cake
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup chopped fresh cranberries
- 2 teaspoons fresh orange zest
- 4 tablespoons unsalted butter room temperature
- 1 egg lightly beaten
- ¼ cup milk
- ¼ cup fresh orange juice
- 2 ounces cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- ⅛ teaspoon pure vanilla extract
- juice of half an orange plus more if needed
- ¼ teaspoon orange zest
- 1 cup confectioners’ sugar
Orange Cranberry Coffee Cake
- Preheat oven to 375 degrees F.
- Prepare an 8 X 8-inch baking pan by buttering the sides and lining the bottom with a square of parchment. Butter the parchment as well.
- In a large bowl, mix the flour, sugar, baking powder, salt, cranberries and orange zest.
- With a rubber spatula, blend in the room temperature butter. The mixture will begin to resemble coarse meal as it is mixed.
- Mix in the egg, milk and fresh orange juice and combine until well blended.
- Pour batter into the pan.
- Bake for 20 – 25 minutes or until a toothpick inserted in the middle comes out clean.
- In a mixing bowl, cream the butter and cream cheese.
- Add the vanilla, orange juice and orange zest. beat until well combined.
- Add the confectioner’s sugar and mix thoroughly.
- If the consistency is too thick to drizzle over the cake, add a touch more orange juice. If too thin, add more confectioners’ sugar.
- Drizzle the glaze over the coffee cake and serve.
Did you make this recipe?
Share it with me on Instagram and make sure to follow me on Pinterest for more recipes.
This post was originally published on 11/12/15. It has been updated in format and with pictures on 12/23/21.
Comments & Reviews
Lorinda-The Rowdy Baker says
What a mouth-watering coffee cake! This would be perfect for Christmas morning. Love it!
Erin @ Thanks for Cookin'! says
Ok besides the great recipe…. I LOVE that posted your bloopers!! Hehe
Gomathi Selvi S says
Hi… I am a beginner in baking..so my question might sound silly..
Should I serve the cake soon after poring the glaze..or can I store it with the glaze poured?
Not a silly question at all, thanks for asking. It can be stored with the glaze, but it will taste best if the cake is served soon after pouring it on.
Susan Gregoric says
Can this recipe be doubled and made in a 13×9 pan?
Susan, You could probably double it without any issues.
Maria Zammit says
Hi, great recipe 🙂 by any chance can the cranberry be replaced with another berry or fruit?
I don’t see why you couldn’t, Maria. Just make sure the fruit is fresh or if frozen thawed. You don’t want the extra moisture of the frozen fruit to change the consistency.