Creamy Cranberry Coffee Cake Recipe
Creamy Cranberry Coffee Cake Recipe photo by Taste of Home

Creamy Cranberry Coffee Cake Recipe

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Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 tablespoon grated orange peel
  • 3/4 cup orange juice
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups coarsely chopped fresh or frozen cranberries
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter. cubed

Nutritional Facts

1 piece: 419 calories, 19g fat (12g saturated fat), 87mg cholesterol, 286mg sodium, 57g carbohydrate (33g sugars, 2g fiber), 6g protein


  1. Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange peel, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan.
  2. For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter.
  3. For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown.
  4. Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers. Yield: 12 servings.
Originally published as Creamy Cranberry Coffee Cake in Taste of Home February/March 2003, p31

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Reviewed Nov. 19, 2015

"This is delicious. I'm not a huge fan of how much crumb topping is on it. I would cut in half or maybe only do it on the edges. And the baking suggested until golden brown on top - my edges and bottom got a bit dark because I was waiting for the top to darken more."

Reviewed Jan. 6, 2015

"Excellent recipe. Took it to a gathering and everyone loved it and wanted the recipe."

Reviewed Jul. 25, 2014

"one egg for the main ingredient? that's not right with the amount of flour and butter."

Reviewed Nov. 29, 2013

"Excellent recipe. My family loved it. Definitely I will make it again for family gatherings soon. Thanks for sharing."

Reviewed Oct. 29, 2013

"I made this ahead of time to put in the freezer for company - so I haven't tasted it yet but it looks perfect!"

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