Cranberry Orange Coffee Cake: A Perfect Blend of Sweet and Tart

Few things are as delightful as the aroma of freshly baked coffee cake wafting through the kitchen. This Cranberry Orange Coffee Cake is the perfect treat for breakfast, brunch, or an afternoon pick-me-up. Bursting with tart cranberries, zesty orange, and a rich cinnamon streusel, each bite is a harmony of flavors that feels indulgent yet wholesome. Let’s dive into what makes this coffee cake so special.

Why You’ll Love This Recipe

This Cranberry Orange Coffee Cake is perfect for cozy mornings, holiday gatherings, or whenever you need a sweet treat with a burst of freshness. The tart cranberries balance the sweetness of the cake beautifully, while the orange zest adds a bright, citrusy note. Plus, the streusel topping adds a comforting crunch, making each bite a little piece of heaven.

With a combination of all-purpose flour and white whole wheat flour, this cake has a tender crumb while sneaking in a little extra fiber. The addition of Greek yogurt keeps the cake moist without needing a ton of oil, and it adds a subtle tang that pairs beautifully with the cranberries.

Ingredients

Streusel and Filling:

• 1/2 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter, melted

Coffee Cake:

• 1 1/4 cups all-purpose flour
• 1 cup white whole wheat flour
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk of choice (I used low-fat)
• 1/2 cup plain Greek yogurt (non-fat, 2%, or whole milk)
• 1/4 cup avocado oil or other neutral-flavored oil
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract or vanilla bean paste
• 1 tablespoon orange zest
• 1 cup halved fresh or frozen cranberries

Kitchen Equipment

To make this recipe, you’ll need:

• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Zester
• Food processor (optional, for chopping cranberries)
• 8×8 baking pan
• Cooking spray
• Oven

Instructions

Streusel and Filling:

1. Preheat the oven to 350°F and spray an 8×8 baking pan with cooking spray.
2. In a small bowl, whisk together the brown sugar, cinnamon, salt, and flour. Pour in the melted butter and mix until there are no more dry spots and clumps form.

Coffee Cake:

1. In a large bowl, combine the all-purpose flour, white whole wheat flour, granulated sugar, dark brown sugar, cinnamon, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, Greek yogurt, avocado oil, egg, egg yolk, vanilla extract, and orange zest.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Gently fold in the cranberries.
5. Pour half of the batter into the prepared baking pan. Sprinkle half of the streusel mixture over the batter. Top with the remaining batter and finish with the remaining streusel.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Let the coffee cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage Tips

• Room Temperature: Store in an airtight container for up to two days.
• Refrigerator: Keep in the fridge for up to a week.
• Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to three months.

Recipe Variations

• Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans to the streusel for extra crunch.
• Citrus Boost: Add a tablespoon of fresh orange juice to the wet ingredients for a stronger orange flavor.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free 1:1 baking blend.

Pairing Suggestions

This coffee cake pairs wonderfully with a cup of freshly brewed coffee, a warm chai latte, or a tall glass of cold milk. It also makes a fantastic addition to any brunch spread alongside scrambled eggs and fresh fruit.

FAQ

Can I use dried cranberries instead of fresh or frozen?
Yes! Soak the dried cranberries in hot water for 10 minutes before using them to plump them up.

Can I make this coffee cake ahead of time?
Absolutely. Bake the cake the night before and store it in an airtight container. It tastes even better the next day as the flavors meld.

Do I need to thaw frozen cranberries?
Nope! You can add them straight from the freezer. Just be sure to add a couple of extra minutes to the baking time.

Final Thoughts

This Cranberry Orange Coffee Cake is the perfect balance of sweet and tart, with warm spices and a buttery streusel topping that will have everyone coming back for seconds. Whether you’re making it for a cozy breakfast at home or bringing it to a holiday gathering, this cake is bound to impress.

If you try this recipe, be sure to share it with your friends and family. Don’t forget to subscribe to the blog for more delicious, easy-to-make recipes delivered straight to your inbox.

Happy baking!