There’s something magical about pulling a warm cranberry coffee cake from the oven – that sweet, buttery aroma mixed with the tangy scent of cranberries just fills the whole house with holiday spirit. I first made this cake years ago for a Christmas brunch, and now it’s become our family’s must-have treat whenever we gather. The moist, tender crumb with those ruby-red cranberry swirls makes it perfect for breakfast with coffee or as a not-too-sweet dessert. What I love most? It’s foolproof enough for beginner bakers but impressive enough to wow your guests. Just wait until you see how those tart cranberries balance the rich cake – it’s pure magic in every bite!

Why You’ll Love This Cranberry Coffee Cake

Trust me, this isn’t just any coffee cake – it’s the one recipe you’ll keep coming back to, and here’s why:

That perfect moist texture – The combination of butter and milk keeps every bite tender, while the cranberries add little bursts of juicy goodness
Sweet meets tart in the best way – The brown sugar-cinnamon swirl balances beautifully with tart cranberries (no overly sweet dessert here!)
So easy you can make it half-awake – I’ve literally whipped this up before my morning coffee (and it still turned out perfect)
Crowd-pleaser magic – Whether it’s book club or Christmas morning, I get asked for this recipe every single time
Holiday-ready but not fussy – Those ruby red swirls make it festive, but it’s simple enough for lazy weekend baking

Honestly? I think the best part is how the tart cranberries cut through the rich cake – it keeps you going back for “just one more” slice!

Ingredients for Cranberry Coffee Cake

Here’s everything you’ll need to make my favorite cranberry coffee cake – and trust me, using the right ingredients makes all the difference!

2 cups all-purpose flour – Spoon and level it, don’t scoop! That extra flour can make the cake dense
1 cup granulated sugar – Just regular white sugar works perfectly here
1/2 cup unsalted butter, softened – This means room temperature, people! Leave it out for an hour or so until your finger leaves a gentle dent
1/2 cup milk – Whole milk gives the best richness, but 2% works in a pinch
2 large eggs – Crack them into a separate bowl first – I’ve learned this the hard way after fishing out shell bits
2 tsp baking powder – Make sure it’s fresh for good rise
1 tsp vanilla extract – The real stuff, please! None of that imitation business
1/2 tsp salt – Just a pinch to balance the sweetness
1 1/2 cups fresh or frozen cranberries – If using frozen, don’t thaw them – they’ll bleed less color this way
1/4 cup packed brown sugar – Press it firmly into your measuring cup for that perfect swirl
1 tsp cinnamon – The secret spice that makes the cranberries sing

See? Nothing too fancy – just good, simple ingredients that come together to make something truly special. Now let’s get baking!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this cranberry coffee cake! Just grab these basics from your kitchen:

9-inch round cake pan – My trusty old aluminum one with the slightly bent edge works perfectly
2 mixing bowls – One for dry ingredients, one for wet (or wash one quickly between uses if you’re lazy like me)
Whisk and spatula – The whisk for combining, the spatula for scraping every last bit of batter
Measuring cups and spoons – Because eyeballing flour never ends well
Toothpick or cake tester – Or in a pinch, a dry spaghetti noodle works too!

See? Nothing out of the ordinary – just the usual baking suspects. Now let’s move on to the fun part!

How to Make Cranberry Coffee Cake

Alright, let’s get down to business! Making this cranberry coffee cake is as easy as 1-2-3, but I’ll walk you through each step to make sure it turns out perfect. Just follow along, and soon you’ll have that heavenly aroma filling your kitchen!

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make our batter. Here’s my foolproof method:

In a big bowl, whisk together your flour, granulated sugar, baking powder, and salt. I like to give it a good 15-second whisk to make sure everything’s evenly distributed.
In another bowl, beat the softened butter until it’s creamy (about 1 minute). Then add the eggs one at a time, mixing well after each. Pour in the milk and vanilla, and mix until just combined.
Now, gently fold the wet ingredients into the dry ingredients. The secret? Stop mixing as soon as you don’t see any flour streaks. A few small lumps are totally fine – overmixing makes tough cakes!

Layering and Swirling

This is where the magic happens! Grab your greased 9-inch pan and let’s create those beautiful layers:

Spread half the batter into your prepared pan. It’ll seem thin, but don’t worry – it rises beautifully!
Mix your cranberries with brown sugar and cinnamon (I like to toss them in a bowl with my hands). Now sprinkle this mixture evenly over the batter.
Carefully dollop the remaining batter over the cranberries. It doesn’t have to be perfect – just do your best to cover most of them.
Take a butter knife and make figure-eight swirls through the batter. Don’t overdo it – 4-5 passes is plenty to create that gorgeous marbled effect.

Baking and Cooling

Now for the hardest part – waiting while it bakes!

Pop the pan in your preheated oven and set a timer for 40 minutes.
When the timer goes off, do the toothpick test – stick it near the center. If it comes out with moist crumbs (not wet batter), you’re golden! If not, give it another 5 minutes.
Let the cake cool in the pan for at least 15 minutes. I know it’s tempting, but cutting it too soon makes a crumbly mess. Patience, my friend!
After that, run a knife around the edges and transfer it to a wire rack to cool completely. Or be like me and serve it slightly warm with a dusting of powdered sugar – pure heaven!

See? Easy as… well, cake! Now go grab that first heavenly bite – you’ve earned it.

Tips for the Perfect Cranberry Coffee Cake

After making this cake more times than I can count, here are my foolproof tips to guarantee cranberry coffee cake success every single time:

Room temp is key! Cold butter won’t cream properly, and cold eggs can make your batter separate. I leave everything out the night before – even the milk!
Mix with a light hand – Overworked batter = tough cake. Stop stirring as soon as the flour disappears. A few lumps? They’ll bake out!
Taste your cranberries first – If they’re extra tart, add an extra tablespoon of brown sugar to the swirl. Your taste buds will thank you.
Oven thermometer alert! Most ovens lie. A $5 thermometer saved my cakes from under/over-baking disasters.
Secret weapon: orange zest – A tablespoon in the batter makes the cranberries sing. My husband calls it “the happy accident” discovery!

Follow these simple tricks, and you’ll have everyone begging for your recipe – just like mine does!

Cranberry Coffee Cake Variations

One of the best things about this recipe? How easily you can make it your own! Here are my favorite twists when I’m feeling creative (or just working with what’s in my pantry):

No fresh cranberries? Dried work too – just soak them in hot water for 10 minutes first to plump up. Drain well and pat dry before using.
Crunch lovers – Toss in 1/2 cup chopped walnuts or pecans with the cranberry swirl. That nutty crunch takes it next-level!
Berry swap – Raspberries make a fabulous tart alternative when cranberries are out of season. Just use frozen if fresh aren’t available.

The beauty is – once you’ve mastered the base recipe, the possibilities are endless. What will your signature version be?

Serving and Storing Cranberry Coffee Cake

Oh, the joy of serving this beauty! I always let it cool just enough so it won’t burn tongues but still gives that irresistible warm, crumbly texture. A dusting of powdered sugar right before serving makes it extra special – like a little snow shower over the cranberry swirls. It’s perfect with a strong cup of coffee in the morning or as an afternoon treat with Earl Grey tea.

Storing? Easy! Just cover it loosely with foil at room temperature for up to 3 days. If you won’t finish it (unlikely in my house!), slice and freeze individual portions wrapped in plastic, then foil for up to a month. To reheat, pop a slice in the toaster oven or regular oven at 300°F for about 10 minutes – it’ll taste freshly baked all over again!

Cranberry Coffee Cake FAQs

Over the years, I’ve gotten so many questions about this cranberry coffee cake – here are the ones that pop up most often with my tried-and-true answers:

Can I use dried cranberries instead of fresh?
Absolutely! Just plump them up first by soaking in hot water for 10 minutes (or orange juice for extra flavor). Drain well and pat dry before adding to your swirl. They’ll be slightly chewier but just as delicious!

Help! How do I prevent a dry cake?
Three simple tricks: 1) Don’t overbake – start checking at 40 minutes, 2) Use room temp ingredients for even mixing, and 3) Measure your flour correctly (spoon & level!). That toothpick test is your best friend – moist crumbs mean perfect doneness.

Can I make this gluten-free?
You bet! Swap the all-purpose flour with a 1:1 gluten-free flour blend (I like Bob’s Red Mill). The texture will be slightly different but still wonderfully moist. Just be extra gentle when mixing.

Why did my swirl sink to the bottom?
Ah, the classic swirl migration! Make sure your bottom batter layer is thick enough to support the filling, and don’t over-swirl. A light hand with 4-5 figure-eight motions is plenty for that beautiful marbled look.

Can I make this ahead for brunch?
My favorite time-saver! Bake it the night before, cool completely, then wrap tightly. Next morning, warm it in a 300°F oven for 10 minutes. The aroma will have everyone racing to the table!

Nutritional Information

Now, I know we don’t bake coffee cake for its health benefits (hello, butter and sugar!), but since folks often ask, here’s the nutritional breakdown per generous slice. Remember: these are just estimates – your exact numbers might dance around a bit depending on your specific ingredients. That said, I’ve calculated it out based on my standard recipe:

Of course, if you go wild with the powdered sugar dusting like I sometimes do, or swap in nuts, those numbers will shift. But honestly? When that first warm, cranberry-packed bite hits your tongue, I promise you won’t be thinking about numbers – just pure, buttery bliss!

Try This Cranberry Coffee Cake and Share Your Results!

Alright, my fellow baking enthusiasts – it’s your turn now! I’ve shared all my secrets, tips, and years of cranberry coffee cake wisdom with you. The only thing left? For you to roll up your sleeves and bake up this beautiful, tart-sweet masterpiece yourself. Trust me, once you pull that golden cake from the oven and catch that first whiff of cinnamon and cranberries, you’ll understand why this recipe has become my go-to for every occasion.

I want to hear all about your baking adventures in the comments below! Did you stick to the classic version or try one of the fun variations? Maybe you discovered a brilliant new twist? Whatever your experience, share it with our little baking community here. And if you snap a photo of your gorgeous swirls (because we all know we eat with our eyes first), I’d absolutely love to see your creation!

Now go preheat that oven and let the cranberry magic begin – happy baking, my friends!

Moist Cranberry Coffee Cake with 5-Star Magic in Every Bite

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A moist and flavorful coffee cake with a sweet-tart cranberry swirl, perfect for breakfast or dessert.

Author: Cole Bennett
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
2 eggs
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 1/2 cups fresh or frozen cranberries
1/4 cup brown sugar
1 tsp cinnamon

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, mix flour, granulated sugar, baking powder, and salt.
Add butter, milk, eggs, and vanilla. Beat until smooth.
Spread half the batter into the pan.
Combine cranberries, brown sugar, and cinnamon. Sprinkle over batter.
Top with remaining batter. Swirl lightly with a knife.
Bake for 40-45 minutes or until a toothpick comes out clean.
Cool before serving.

Notes

Use room-temperature ingredients for even mixing.
If using frozen cranberries, do not thaw.
Store leftovers covered at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg