Cranberry Orange Coffee Cake

This soft and tender Cranberry Orange Coffee Cake is filled with tart cranberries and orange zest. It’s the perfect cozy recipe for an easy and delicious fall breakfast or brunch. 

Orange Cranberry Coffee Cake

Perfect for the holidays, this Orange Cranberry Coffee Cake is soft, tender, and bursting with tart cranberries. We add fresh orange zest to the batter to round out the flavors, then top with coarse sugar just before baking for a little added texture.

Not only is this cranberry cake an excuse to eat cake for breakfast, it’s also a great make-ahead option. You can prep the entire thing the night before and bake the morning of. If you love coffee cake, you can also try our Mixed Berry Coffee Cake, Pumpkin Coffee Cake, or our Apple Cinnamon Coffee Cake and you’ll love our Cranberry Orange Bread too.

Orange Cranberry Cake Ingredients

• Butter – your butter should be at room temperature so that it will mix properly with the sugar.  You can either pull it out to room temperature for at least 1 hour ahead of time, or warm it for about 5-10 seconds at a time in a microwave just until soft.
• Sugar – this recipe calls for white granulated sugar.
• Eggs – any large eggs will work.  It’s best if your egg is at room temperature, which you can do by either pulling it from the fridge ahead of time or running the whole egg under warm water.
• Orange Zest – you will need the zest from about 1 medium orange. 
• Vanilla Extract – pure vanilla extract has the best flavor.
• Flour – all-purpose flour is great for this recipe.
• Baking Powder – the baking powder helps the batter rise and keeps the cake nice and fluffy.
• Salt – sea salt works great.
• Buttermilk – the buttermilk adds a little tanginess and keeps the cake moist and soft.  You could substitute sour cream or even Greek yogurt if you’d like.
• Cranberries – I recommend using fresh cranberries rather than frozen cranberries because it will be far less messy and will ensure that the cake bakes evenly. If you add frozen cranberries straight to the batter, it will make cold pockets in the cake batter. But, if they thaw them first, they tend to turn the batter pink. In a pinch, they will still work!
• Coarse Sugar – this is to sprinkle over the top of the coffee cake to add a little texture. Sugar-in-the-Raw works great. Turbinado sugar is another good choice.

How to Make This Recipe for Cranberry Orange Cake

1. Mix the breakfast coffee cake batter.  Add the room temperature butter and sugar in the stand mixer bowl.  Using the paddle attachment, beat until light and fluffy – about 3 minutes.  Slowly add the egg, orange zest, and vanilla extract, mixing on low speed until smooth. Whisk together the flour, baking powder, and salt in a separate mixing bowl.  Add the dry ingredients to the wet ingredients and mix on low speed until almost combined.  Finally, add the buttermilk and mix on low speed until the ingredients are combined. Carefully fold in the cranberries by hand.
2. Transfer the batter to your baking dish.  Spray a 9″ by 9″ baking dish with non-stick cooking spray, or lightly grease it with melted butter.  Transfer the batter to the prepared baking dish and use an offset spatula to spread evenly. Sprinkle about 2 tablespoons of coarse sugar over the top just before baking.
3. Bake.  Bake in a preheated 350-degree oven for 45 minutes or until a toothpick inserted into the center comes out clean.
4. Cool and serve.  Remove the cake from the oven and let cool completely on a cooling rack before slicing. Enjoy!

Cranberry Coffee Cake Recipe Variations

Cranberry orange coffee cake is a delightful treat that combines the tartness of cranberries with the bright citrus flavor of oranges. Here are some recipe variation ideas to add a creative twist to your cranberry orange coffee cake:

• Almond Cranberry Orange Coffee Cake: Add almond extract to the batter for a hint of nuttiness. Top the coffee cake with sliced almonds for added crunch.
• Cream Cheese Swirl Cranberry Orange Coffee Cake: Create a cream cheese swirl by layering a mixture of cream cheese, sugar, and vanilla between the batter. Add dollops of cranberry sauce or whole cranberries for bursts of flavor.
• Cranberry Orange Coffee Cake Muffins: Convert the coffee cake into muffins for individual servings. Add a streusel topping or a drizzle of orange glaze for extra sweetness.
• Coconut Cranberry Orange Coffee Cake: Mix shredded coconut into the batter for a tropical twist. Top the coffee cake with a coconut glaze or toasted coconut flakes.
• Chocolate Chip Cranberry Orange Coffee Cake: Fold in dark or white chocolate chips for a decadent touch.

Frequently Asked Questions

Storing and Reheating Instructions

• Storing – your coffee cake can be covered and stored in the fridge for up to 1 week.
• Freezer – you can also wrap your cake and store frozen for up to 3 months.  To thaw, transfer to the fridge overnight or room temperature for a few hours.
• To warm: to reheat, place in a preheated 325 degree oven for about 5-10 minutes, or until just warmed. You can also microwave a single portion.

More of the Best Breakfast Recipes

• The Best Cinnamon Rolls
• Mixed Berry Muffins
• Caramel Pecan Monkey Bread
• Pumpkin Stuffed French Toast
• Lemon Blueberry Scones
• Pumpkin Waffles
• Lemon Ricotta Pancakes
• Applesauce Muffins
• More Breakfast Quick Bread Recipes
• More Holiday Recipes

This recipe for Orange Cranberry Cake is the perfect make-ahead cranberry breakfast cake for the holiday season. It’s full of fresh tart cranberries, orange zest, and topped with a crunchy sugar crust.