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Rich Cranberry Coffee Cake Recipe

Rich Cranberry Coffee Cake Recipe

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 YIELD: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 large 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


  • 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.

Nutritional Facts

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

Reviews for Rich Cranberry Coffee Cake

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2124arizona User ID: 845443 268959
Reviewed Jul. 4, 2017

"I fixed this for Thanksgiving and everyone loved it!!"

NoWoodsMaggie User ID: 996737 263219
Reviewed Mar. 8, 2017 Edited Mar. 9, 2017

"I've been making this coffeecake for holiday gifts for years. But I make it year-round also. I always use frozen berries - but they need to be incorporated very quickly into the batter otherwise the batter gets too chilled to mix properly. The easiest way to do this is to mix the cranberries and nuts with the 1/4 c flour in a large metal bowl; then dump the batter into the bowl and fold the batter with the berries and nuts. So much easier than trying to blend in the mixer bowl. The one difference in my recipe versus this one is the baking temperature. I bake mine at 325 degrees for about 60 min. Comes out perfect every time."

techgirlmphs User ID: 8257985 258972
Reviewed Jan. 1, 2017

"This was a big hit at our Christmas Eve dinner. I added a little orange zest to the batter along with 1/2 cup of sour cream. I also created a glaze using strawberry orange juice and confectioner's sugar to pour over it. The dinner guest said the cake was moist and the glaze was awesome."

kikuge9288 User ID: 6771281 258466
Reviewed Dec. 22, 2016

"This is a go to Christmas recipe for our family. Everyone loves it, my husbands coworkers particularly and I love how easy it is to make. It freezes extremely well also."

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!"

1bocagirl User ID: 5871134 5091
Reviewed Dec. 25, 2012

"The cake came out good, but a little overdone. I took it out at 60 min., next time will start to check at 50. I will add 2 packages of cranberries next time I make it."

ryan0705 User ID: 3574117 25528
Reviewed Dec. 10, 2012

"Super good just as recipe is. I made it twice in one week. It's just that good. Second time I add all the 3 cups/12 oz? bag of fresh cranberries, a tsp of almond extract along with an extra 1/2 tsp of vanilla & 3 extra tbls sugar. The additions really gave it more flavor & moisture. I killed a loaf in one day by myself. I've never eaten that much of anything! I'm going to add this cake to my Christmas goody packages. Absolute keeper recipe!!!"

Lstrange User ID: 5890429 12962
Reviewed Dec. 1, 2012

"Have made this for many years! It's an all time family favorite.

Makes a nice gift people always ask for the recipe"

dmtret User ID: 6957728 32604
Reviewed Nov. 6, 2012

"I've used this recipe ever since it was published in the magazine...all time favorite. I freeze cranberries so I can make it anytime of the year."

Reepul User ID: 6434203 201239
Reviewed Jan. 2, 2012

"I substituted non-dairy cream cheese and non-dairy margarine and used Splenda Blend for the sugar. It still turned out terrific. Even my husband, who does not like cranberries, enjoyed it!"

iirisheyez User ID: 739827 24042
Reviewed Dec. 21, 2011

"this was so moist!!! I did add an extra half cup of cranberries"

jen t User ID: 5792152 12961
Reviewed Dec. 15, 2011

"This recipe is not only good but easy. I poured a butter sauce over it when I plated for company. My company loved it."

smstillinger User ID: 3094333 16104
Reviewed Nov. 12, 2011

"Really good cake. I made it without the nuts. I took it out at about 60 minutes and it was a little over done. Next time I'll start checking it at around 55 minutes baking time."

dcgarcia User ID: 5823555 24339
Reviewed Oct. 14, 2011

"easy, moist, delicious, baked this recipe a couple of times everyone loves it. I add ½ tsp. cinnamon and ¼ tsp. ground nutmeg."

NevadaRose User ID: 4283670 11701
Reviewed Mar. 24, 2011

"Would definitely make again - nice contrast between the rich batter and the tart cranberries. This one is a keeper"

L Strange User ID: 2876349 11762
Reviewed Nov. 3, 2010

"I have made this recipe nearly every year for the holidays since it was published in 1992. It is, hands down, the most flavorful and rich tasting cranberry baked product I've ever tasted. I have served it as a coffee cake and glazed as a dessert. It has become a family recipe. I am ALWAYS asked for the recipe."

cdbdga User ID: 3142440 12960
Reviewed Jun. 8, 2010

"One of the best coffee cakes I've ever had. Can't wait to make it for my church social."

kanbrooks User ID: 4853877 25276
Reviewed Jan. 31, 2010

"I am eating this delicious cake as I write this review. Great mixture of sweet and tart!"

ilovescottys User ID: 1365678 10519
Reviewed Jan. 9, 2010

"This is going to become a favorite cake for my family. We all love the texture and the taste is wonderful."

kayakbabe1 User ID: 1292154 35546
Reviewed Dec. 2, 2009

"Excellent, moist and flavorful cake. Chop the cranberries for a more distributed taste. I cut the butter in half and added 8 oz yogurt and it was still excellent, but healthier. You can also sub half the cranberries with dried cranberries."

kjanes User ID: 1137704 10518
Reviewed Oct. 13, 2009

"Very good and easy. My teenage daughter loves it!"

jprochak User ID: 589917 8334
Reviewed Jul. 2, 2009 Edited Mar. 9, 2017

"Very good! easy to make. Cranberries give just the right tartness. The cake itself is rich and buttery. Will definitely make again. Frozen berries worked great. I used a whole bag which is just a little more than 2 c."

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