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Creamy Cranberry Coffee Cake Recipe

Creamy Cranberry Coffee Cake Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Creamy Cranberry Coffee Cake

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chocolateformyfour User ID: 7643589 263738
Reviewed Mar. 21, 2017

"This was declared, "Amazing!" I did not have any orange juice so I used milk and lemon juice (buttermilk substitute) instead and added some Watkins orange extract. I also used dried cranberries instead of fresh. I adapted it to gluten free by using brown rice flour and 1 tsp xanthan gum. (I did not add an extra egg as I typically do when I adapt baked goods to gluten free.) It was perfect. The only thing I thought was off was the amount of crumb topping was way too much. I left some off. (I used brown rice flour in the crumb topping too but no xanthan gum.) I will be making this again."

GoodyQueen User ID: 6208519 237677
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."

khegeman User ID: 2379383 217120
Reviewed Jan. 6, 2015

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

yuehching User ID: 224401 54439
Reviewed Nov. 29, 2013

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

germanycook User ID: 6411056 66764
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!"

sgronholz User ID: 1473861 133691
Reviewed Feb. 17, 2013

"I can't tell you how many times I've made this delicious coffee cake! Sometimes I bake it in two 8x8-inch pans and freeze one for my hubby and I to enjoy at a later date. (45-50 min. at 350 degrees)"

spouse1 User ID: 4653714 39386
Reviewed Oct. 26, 2011

"This sound absolutely devine, but I have a question. I have to do a brunch the Saturday after Thanksgiving and am wondering if I can make this ahead and freeze it for the brunch? Has anyone tried freezing it?"

savoie.luvgspointers User ID: 6225701 39384
Reviewed Oct. 7, 2011

"I made this recipe 2 weeks ago and it turned out GREAT! As for saugurke's review on 11.29.10... the problem was not the cranberries, odds are your baking soda and baking powder wasn't fresh. This is why it did not rise. Follow the recipe amounts and it will turn out."

Gail Lee User ID: 5764869 123470
Reviewed Jan. 15, 2011 Edited Jan. 25, 2017

"My entire family thoroughly enjoyed this cake - even my Dad, who is a finicky eater! I would definitely make this again. I highly recommend it."

sauregurke User ID: 526415 46187
Reviewed Nov. 29, 2010

"I would make it again! It has a great taste.The only thing was,that the first layer of the cake did not rise.Maybe I used too many cranberries.The next time I will use less and add 1 teaspoon of baking powder."

panbear User ID: 175091 87702
Reviewed Oct. 9, 2010

"Would make it again but oh my goodness I shouldn't!!!! I think it lasted about 10 minutes. Excellent and because the cake is on the bottom, not so fussy as regular cheescake!! MMMMMM"

bollingberg User ID: 3219151 137868
Reviewed Nov. 28, 2009

"Excellent! Texture was beautiful and tasted divine! The blend of orange and cranberry with the smoothness of the creamcheese was wonderful. easy to make too!"

aleanak User ID: 692 126489
Reviewed Oct. 18, 2008 Edited Jan. 25, 2017

"Great recipe from TOH 2004 annual recipes page 94"

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