Best Cranberry Coffee Cake Recipes for the Holidays (With Almond Crunch Variation)

Cranberry Coffee Cake is a holiday dessert that combines tangy cranberries with sweet, buttery crumb. It’s tender, moist, and has a delicious streusel topping or almond crunch. 

Whether you’re making it for Thanksgiving brunch or to serve on Christmas morning, this Cranberry Coffee Cake is guaranteed to add warmth and color (not to mention the tang of those juicy little berries) to your table. Serve with your favorite cup of coffee or hot chocolate for the perfect cozy treat.

Cranberry Coffee Cake

Packed with juicy cranberries, Cranberry Coffee Cake has a delectable streusel topping on top. This coffee cake is simple to prepare for Christmas morning. It is a huge hit with everyone and takes less time than our cinnamon rolls. 

Perfect for Thanksgiving or Christmas morning, this sweet coffee cake has a hint of tart cranberries.

Cook time: 40 minutes

Total time: 55 minutes

Calories: 243

Servings: 16 squares

Ingredients to Make Cranberry Coffee Cake

For the cake:

• 9 ounces of all-purpose flour, or roughly 2 cups, plus extra for the dusting pan
• A single teaspoon of baking powder
• One-half teaspoon of baking soda
• 1/2 tsp ground nutmeg
• Eight tablespoons of unsalted butter, well melted at room temperature, plus extra for the pan, and ¼ teaspoon table salt.
• One and One-third cup of sugar
• One teaspoon of vanilla extract
• Three large, room-temperature eggs
• One cup of low-fat plain yogurt
• Half a cup of freshly chopped cranberries

For the streusel:

• 1/4 cup of packed light brown sugar
• Two tablespoons of all-purpose flour
• 1/2 teaspoon of ground cinnamon
• Cut two tablespoons of cold, unsalted butter into four pieces.
• ¼ cup chopped walnuts
• 1/4 cup of freshly chopped cranberries

Before serving: Drizzle some powdered sugar glaze over this delicious coffee cake to make it even more visually appealing. Combine a teaspoon of milk and 1/4 cup of powdered sugar; add more milk until the mixture is drizzling.

Instructions to Make Cranberry Coffee Cake

Make the cake:

• Preheat the oven to 325°F and place a rack in the center. Lightly coat a 9-inch square baking pan with flour and butter.
• Mix the flour, baking soda, baking powder, nutmeg, and salt in a medium-sized bowl.
• Beat the butter, sugar, and vanilla on medium speed with an electric mixer for approximately three minutes, or until thoroughly combined. One by one, add the eggs and mix until just combined after lowering the speed to medium-low. Fold the yogurt and flour mixture into the butter mixture in turn, starting with the flour mixture and finishing with the yogurt, using a wide rubber spatula. Finally, add the chopped cranberries to the flour mixture.
• Evenly distribute the batter after scraping it into the prepared pan. To get rid of any air bubbles, lightly tap the pan on the counter. Bake for forty minutes.

 Make the streusel:

• In a medium bowl, mix together the flour, cinnamon, and brown sugar while the cake bakes. Using a fork, mix in the butter until the ingredients are well combined and small crumbs form. Add the cranberries and walnuts and stir.
• Sprinkle the streusel evenly on top of the cake after it has baked for 40 minutes. Bake for a further 10 to 15 minutes, or until a pick inserted in the center comes out clean.
• Allow the pan to cool on a wire rack until it reaches room temperature or warm. Before serving, cut into squares.

Nutritional Information

Serving	1 square
Calories	243 CAL
Carbohydrates	35 g
Protein	5 g
Fat	10 g
Saturated fat	5 g
Cholesterol	59 MG
Sodium	94 MG
Potassium	72 MG
Fiber	1 g
Sugar	21 g
Vitamin A	284 IU
Vitamin C	1 MG
Calcium	42 MG
Iron	1 MG

Read Also >>> Snickerdoodle Pancakes Recipe

You can also try this cranberry coffee cake with almond crunch if you like. 

This cranberry coffee cake with an almond aroma is a joyous celebration of tastes and textures. This recipe is ideal if you want to use up a bag of fresh cranberries because it isn't too sweet and is bursting with tartness. 

Almond flavor gives the soft cake a fragrant nuttiness, and chopped almonds give the already crisp crumbs a delightful crunch.

Preparation time: 50 minutes

Baking time: 52 to 56 minutes

Total time: 2 hours

Ingredients to Make Cranberry Coffee Cake with Almond Crunch

To make the crumbs:

• All-Purpose, 1 cup (120g) Flour
• Two teaspoons (14g) of confectioners' sugar, sifted if lumpy, and six tablespoons (75g) of granulated sugar.
• One-fourth teaspoon of table salt
• Cut six tablespoons (85g) of unsalted butter into half-inch cubes and store at room temperature.
• Two teaspoons Vanilla Extract
• 1/4 cup (36g) of coarsely chopped whole almonds

To make the cake:

• One tablespoon and two cups (248g) All-Purpose Flour, divided
• 149g, or 3/4 cup granulated Sugar
• One and a half tsp baking powder
• Table salt, 3/4 teaspoon
• One-half tsp baking soda
• At room temperature, cut 8 tablespoons (113g) of unsalted butter into 1/2-inch pieces.
• Two large eggs
• Two teaspoons of pure vanilla extract
• Half a teaspoon of almond extract
• One cup (227g) of plain Greek yogurt or sour cream
• Half a cup (49g) of fresh or frozen cranberries, roughly chopped

To make the glaze:

• 3/4 cup (85g) confectioners' sugar, sifted if lumpy
• 2 tablespoons (13g) fresh or frozen cranberries, roughly chopped
• 2 tablespoons (28g) hot water
• Almond extract (1/4 teaspoon)

Instructions to Make Cranberry Coffee Cake with Almond Crunch

• Set the oven temperature to 350°F. Grease the sides of an 8" square pan lightly after preparing it with a parchment sling or reusable silicone liner. As an alternative, lightly oil the edges of a 9" cake pan and line it with a round piece of parchment or round reusable liner. 
• To make the crumbs, you can either weigh your flour or measure it by carefully spooning it into a cup and then brushing away any extra. Mix the flour, sugars, and salt in a medium-sized bowl. Toss to mix in the butter and vanilla. Work in the butter with your fingers, a fork, or a bowl scraper until crumbs form and there are no more dry areas. The size of the crumbs should vary, from a pea to a walnut.
• Toss in the almonds until well combined. Set aside.
• To make the cake, put two cups (240g) of flour, sugar, baking soda, baking powder, and salt in a large bowl or the bowl of a stand mixer. Using an electric hand mixer or a stand mixer's flat beater attachment, add the butter and mix at low speed for one to two minutes, or until the mixture seems sandy. (This mixing technique, sometimes referred to as the paste method, is called reverse creaming.)  
• Add the eggs and extracts and beat until there are no more dry flour patches. The mixture will be thick, so stop the mixer and scrape the bowl and beater attachment as necessary. 
• Before beginning to mix, add the yogurt or sour cream all at once. Make sure the batter is smooth by stirring it. After stopping to scrape the bowl, mix again for 30 to 60 seconds at medium-low speed. This last mix is crucial to getting the optimum texture, so don't omit it. 
• Toss together the cranberries and the remaining 1 tablespoon (8g) flour. Mix the batter thoroughly after adding the floured-coated cranberries and any remaining flour. 
• Transfer the mixture onto the prepared pan and spread it evenly all the way to the edges in order to assemble and bake the cranberry coffee cake. (A tiny offset spatula is useful in this situation.)   
• Evenly distribute the crumbs on top of the batter. To adhere, gently press. 
• Bake the cranberry coffee cake for 52 to 56 minutes, or until the crumbs are golden brown and the cake is set in the center. (To prevent overbaking, check for doneness after 52 minutes and add more time only if necessary.) When only a few moist crumbs remain on a toothpick or paring knife pushed into the center of the coffee cake, it is done.  
• After taking the cranberry coffee cake out of the oven, let it cool in the pan for twenty minutes. Make the glaze while the coffee cake cools. 
• Dice the cranberries finely and put them in a small bowl to prepare the glaze. Cover the chopped cranberries for ten minutes after adding the hot water. 
• Save the cranberry liquid after straining the cranberries through a fine-mesh strainer. Press hard to extract the brightest, most delicious liquid; throw away the chopped cranberries.   
• Add two teaspoons of the cranberry liquid, confectioners' sugar, and almond extract to a different small bowl. If necessary, add 1/2 to 1 teaspoon more cranberry liquor until the glaze has a molasses-like consistency.  
• Using the parchment's overhanging edges as handles, carefully remove the cranberry coffee cake from the pan. (If you used a silicone liner or parchment round, loosen the cake by running a nylon spreader or dull knife around the pan's sides before carefully tipping it out.) If a sling was used, place the cake on the parchment and place it on a wire rack to cool gently. 
• Drizzle the glaze over the cranberry coffee cake or dust it with confectioners' sugar or non-melting sugar to finish. Serve at room temperature or slightly warm after cutting into slices.
• Leftover cranberry coffee cake can be frozen for extended storage or kept at room temperature for a few days when properly wrapped.  

Nutrition Information

1 piece without glaze	112 grams
Calories	410
Total carbohydrate	49 g
Total fat	21 g
Dietary fiber	4 g
Saturated fat	11 g
Total sugars	24 g
Trans fat	0.5 g
Added sugars	22 g
Cholesterol	80 mg
Sugar alcohol	0 g
Sodium	300 mg
Protein	7 g

FAQs: Best Cranberry Coffee Cake Recipes for the Holidays (With Almond Crunch Variation)

Can I use frozen cranberries in place of fresh?

Yes!  You can use frozen cranberries from the freezer — no need to thaw them first. Just be sure to lightly coat with flour whatever you add to the batter, in case it’s prone to sinking.

How do you keep cranberry coffee cake fresh?

Transfer the cake to an airtight container, storing it at room temperature for 2 days, or in the refrigerator up to 5 days. You can also freeze it for a couple of months. Microwave a slice for that just-baked taste.

Can I make cranberry coffee cake in advance?

Absolutely! Bake this a day ahead, cool it completely, and wrap tightly. Glaze or streusel topping should be added right before serving, for the best texture and taste.

What’s a substitute for yogurt or sour cream?

If you don’t have yogurt or sour cream on hand, try substituting buttermilk or plain Greek yogurt instead. These ingredients help the cake to remain soft and moist, as well as giving it a little tang.

How can I make this recipe feel more celebratory?

For a fes­tive spin, drizzle white icing over the top, dust with pow­dered sugar or toss in orange zest to the bat­ter. Chopped almonds or pecans also provide a lovely crunch and contrast of flavor.

Conclusion: Best Cranberry Coffee Cake Recipes for the Holidays (With Almond Crunch Variation)

Cranberry Coffee Cake, a delicious holiday favorite filled with sweet, tart, and nutty flavor in every slice! 

Whether you favor the traditional cake topped with a brown sugar streusel or the almond crunch version accompanied by a fruity glaze, this coffee cake will fill your kitchen with the scents of celebration and your daybreak hours with cheer. 

Great for gifting or to have at family gatherings, these biscotti are a must for your holiday baking list.