Tart Cranberry Coffee Cake Recipe

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Karen Smeltzer of Greendale, Wisconsin relies on a box of quick bread mix to hurry along this moist coffee cake. An easy powdered sugar glaze drizzled on top helps balance the tartness of the cranberries.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6-8 servings


  • 1 package (15.6 ounces) cranberry-orange quick bread mix
  • 3/4 cup (6 ounces) vanilla yogurt
  • 1/3 cup 2% milk
  • 1 egg
  • 1 cup fresh or frozen cranberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1/8 to 1/4 teaspoon vanilla extract


  1. Place quick bread mix in a large bowl. In a small bowl, whisk the yogurt, milk and egg; stir into the bread mix just until moistened. Fold in cranberries.
  2. Pour into a greased 9-in. deep-dish pie plate. Bake at 375° for 35-40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm coffee cake. Serve warm if desired. Yield: 6-8 servings.
Originally published as Tart Cranberry Coffee Cake in Simple & Delicious November/December 2007, p13

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boncie User ID: 2237422 129408
Reviewed Nov. 29, 2011

"Whenever I make this cake people ask for the recipe. It's quick and easy and tastes amazing. My family loves it."

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