Cranberry Orange Coffee Cake.
This cranberry orange coffee cake is drizzled in an orange glaze and filled with a delicious cinnamon streusel. Perfect for the holidays, this cozy cake is ideal for breakfast or dessert!
Your holiday season breakfast is here!
Cranberry orange coffee cake is the epitome of the holiday season, in cake form. A super citrusy, soft and tender cake studded with fresh burst cranberries, filled with a cinnamon streusel and topped with an orange glaze? I am in love.
This is the loveliest holiday breakfast or dessert and I cannot beg you to make it fast enough.
Let’s be real: coffee cake is just an excuse to eat dessert for breakfast. Right? I will find any excuse to have cake for breakfast so here we are. It has fruit! Oranges and cranberries – vitamin C! It’s winter and we should probably eat that up. No complaining here.
Everyone in my family is obsessed with cranberry orange baked goods. My mom, all three kids, my cousins – they all love it. I’d venture to say that it’s their favorite holiday flavor, especially when it comes to things like muffins and cookies.
Or at least, their favorite holiday FRUIT flavor.
Yes yes. That makes sense.
Because no one here is picking cranberry orange over chocolate.
This cranberry orange cake is based on my blood orange coffee cake from a few years ago. Remember that one?! You guys love it. I love it. It’s beautiful and easy and so so delicious. It’s also great to make ahead of time for breakfast or company.
Plus, it’s super satisfying and filling.
This one is just like that, but filled with bursting cranberries. They look like deep red jewels in the coffee cake and the cinnamon streusel swirl throughout? Oh yum. It’s probably my favorite part.
I love that in this recipe, you mix the fresh grated orange zest with sugar. It really infuses the entire cake with bright, citrusy refreshing orange flavor. It just tastes… vibrant.
The cranberries are tart and complement the orange perfectly. Plus, they are pretty. The deep berry flavor adds a nice element of punch to the otherwise soft, citrus cake.
The drizzle on top is EVERYTHING. Freshly squeezed orange juice and some sugar come together to blanket this cake in the silkiest most beautiful way. It’s a nice touch to the cake and makes it taste extra special.
This cake is the perfect breakfast for christmas or new years. It makes for a wonderful gift to take someone for the holiday season and it also works as dessert too! Serve it with hot coffee and it’s the ultimate moment. I can’t get enough!
It’s also beautiful.
Now go bake everyone’s new favorite cake!
Cranberry Orange Coffee Cake
Cranberry Orange Coffee Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups sugar
- 2 tablespoons freshly grated orange zest
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cups plain greek yogurt full-fat or 2%
- 1 cup fresh or frozen cranberries
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don’t use cooking spray.
- Whisk together the sugar, flour, cinnamon, cocoa, espresso powder and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!
- Take the sugar and mix it with the orange zest. Rub it in between your fingers to combine fully.
- In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the yogurt, again scraping down the sides if needed.
- Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Stir in the cranberries.
- Spoon half of the batter into the greased bundt pan. Sprinkle the batter with two thirds of the streusel. Add the remaining batter on top then, swirl in the remaining streusel with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes.
- My cake needed the full 55 and it was perfect.
- Remove the cake from the oven and let it cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
- Once cool, drizzle the cake with the blood orange glaze. Let set for about 30 minutes then slice and serve.
- Whisk together the ingredients until combined and smooth.