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

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Meet the Cook: When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario
TOTAL TIME: Prep: 10 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 65 min. + cooling
MAKES: 16 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs
  • 2-1/4 cups all-purpose flour, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries, patted dry
  • 1/2 cup chopped pecans or walnuts
  • Confectioners' sugar

Nutritional Facts

1 slice: 337 calories, 20g fat (11g saturated fat), 99mg cholesterol, 285mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g protein.


  1. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition.
  2. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan.
  3. Bake at 350° for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar. Yield: about 16 servings.
Originally published as Rich Cranberry Coffee Cake in Country Woman September/October 1992, p29

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michywishywashy User ID: 8770871 243844
Reviewed Feb. 15, 2016

"Very good cake - lovely taste. I will however add more cranberries 1/2 cup to a cup and bake for only 50 minutes next time as it was slightly dry."

PatMoulton User ID: 8039014 234068
Reviewed Oct. 5, 2015

"This recipe is great to take to a club meeting or church lunch because you will get raves and recipe requests."

LostTime User ID: 761087 225769
Reviewed May. 2, 2015

"This cake is easy to make and a good reason to keep frozen cranberries in your freezer. I baked it for about 65 minutes and it was perfect. I did forget to put the confectioner's sugar on after it was baked, but it really didn't need it. I like this cake because it is not overly sweet. It is perfect with a nice cup of coffee and satisfies a sweet tooth without being too much. I used a little more cranberries and nuts than called for because I didn't feel like taking the time to measure accurately on those ingredients. So I went with close enough and a few extra berries and nuts never hurts anything :). I used real butter and real cream cheese because if you are going to take the time to bake, skimping on ingredients is just plain silly. If you are looking for something to serve company, feel confident in making this recipe. Your guests will be glad you did."

troykelly User ID: 4444344 218601
Reviewed Jan. 23, 2015

"Wonderful and delicious!"

twinz4us2 User ID: 4157044 25677
Reviewed Nov. 30, 2014

"This cake was delicious. After reading previous reviews, I baked it for 50 minutes and it was perfect. I used reduced-fat cream cheese and cut the cranberries in half before adding them to the batter. I didn't add the nuts due to family preference. Thank you for sharing our new favorite cranberry recipe!"

lwalker528 User ID: 7505772 11702
Reviewed Jan. 3, 2014

"Made two of these to take to Christmas get togethers, they both turned out great. Stays very moist, the cream cheese really comes out, the tart and the crunch are a great combo. As with some of the other reviewers, mine ended up being a little brown, so next time I'd take it out at 50 or 55 minutes. But other than that it was a big holiday hit!"

jnjrok User ID: 1992251 11746
Reviewed Dec. 28, 2013

"Absolutely delicious! As it is quite caloric, save it for special occasions when you want to splurge. I added 1/2 teas. of cinnamon and a dash of nutmeg to the original recipe. Mine was very done at 60 minutes so suggest checking it earlier. Can't wait for the next special occasion to make again!"

Joscy User ID: 2694585 10548
Reviewed Dec. 16, 2013

"As with all TOH recipes, giving thisrecipe 5 star rating. Making to give as Christmas gift. Thank You for posting this recipe."

ryan0705 User ID: 3574117 11688
Reviewed Nov. 5, 2013

"This is a supper cake as is. But the second time I made it I used the whole 12 oz bag of

berries . I also used 1 cup of pecans and added 1/4 tsp. almond extract and upped the sugar to 2 cups. I thought it was better. Let it cool a little longer before working with it since there is so much more fruit etc in it."

Punkyjoe81 User ID: 3773046 32645
Reviewed Nov. 3, 2013

"This cake was phenomenal! My whole family loved it - the texture is perfect and the flavor delicious!"

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