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This is the most amazing Cranberry Orange Coffee Cake! It has a delicious moist orange cake filled with juicy cranberries that are scattered throughout the cake, providing bursts of tart flavor. The crumble streusel topping gives a perfect contrast of textures with its delicious crunch and the orange glaze gives a wonderful zesty finish. Serve it with a cup of coffee or tea for a cosy treat at home or for any gathering.
This Cranberry Orange Coffee Cake recipe is for all cranberry fans and is a perfect treat for breakfast, brunch or as an afternoon snack, for Thanksgiving or during the holidays! This cranberry orange cake has a incredible soft buttery cake that is filled with bursting cranberries and fresh orange flavor. It is made with sour cream, giving it an extract soft and moist texture, plus it is topped with lots of crumble and a orange glaze.
For more fresh cake recipes, try Strawberry Crumble Cake, Apple Crumb Cake and Blueberry Coffee Cake.
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WHY THIS RECIPE WORKS
- Orange cake: This cake is so delicious and has both orange juice and orange zest added to give it lots of orange flavor.
- Cranberries: Cranberries are scattered throughout the cake, providing bursts of delicious tart flavor.
- Crumble: This cake is topped with lots of crumble giving a perfect contrast of textures with its delicious crunch.
- Orange glaze: For the perfect finish, this cake is drizzle with a orange glaze.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granualted sugar helps sweeten, as well as give moister to the cake.
- Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the chocolate cake.
- Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
- Oil: Use a flavor neutral oil, such as canola oil.
- Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
- Butter: The butter is used in the cake and crumble. Bring it out and let it come to room temperature.
- Cranberries: I personally prefer fresh cranberries but you can also use frozen cranberries in the cake.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Cranberry Orange Coffee Cake. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
STEP 1: For the crumble, add all of the ingredients to a bowl and mix it together until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
STEP 2: In a large mixing bowl add the granulated sugar and orange zest. Rub it together to release all of the orange zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
STEP 3: Add the eggs one at a time into the mixture and on low speed mix it in until combined. Continue by adding half the flour mixture, on low speed, mixing until just combined.
STEP 4: Then add the orange juice, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
STEP 5: Add half of the cranberries into the cake batter, and gently fold them in, using a rubber spatula. Add the cake batter into the prepared pan and sprinkle with the remaining cranberries. Finally add the crumble topping.
STEP 6: Bake it for 40-45 minutes or until cake tester comes out clean. Let it cool down completely on the wire rack. Once cooled down top it with the orange glaze.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, it tastes amazing both with and without.
Yes, this cake last well and keeps moist in an airtight container or covered tightly with plastic wrap, stored at room temperature.
I recommend using a cake tester or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, it can be switched out 1:1 with plain Greek yogurt.
HOW TO STORE
Store the cranberry orange coffee cake in an airtight container, or tightly covered with plastic wrap, at room temperature. It's best enjoyed within a 2-3 days.
Other Fall Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Cranberry Orange Coffee Cake
Ingredients
CRUMBLE
- 120 g all-purpose flour
- 200 g granulated sugar
- 100 g butter room temperature
CRANBERRY CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 85 g butter room temperature
- 150 g granulated sugar
- 1 tablespoon orange zest
- 2 eggs room temperature
- 1 tablespoon orange juice
- 150 g sour cream 14-18% room temperature
- 25 g vegetable oil
- 1 teaspoon vanilla extract
- 150 g cranberries 1 ½ cups
ORANGE GLAZE
- 30 g powdered sugar
- 1 teaspoon orange juice
- ¼ teaspoon sour cream 14-18%
Instructions
CRUMBLE
- For the crumble, add all of the ingredients to a bowl and mix it together, either by hand, using a fork or with an electric mixer, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.120 g all-purpose flour, 200 g granulated sugar, 100 g butter
CRANBERRY CAKE
- Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- Sift together the all-purpose flour, baking powder and salt and set it aside.220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl add the granulated sugar and orange zest. Rub it together to release all of the orange zest flavor, it end up looking like wet sand. Then add the butter and mix it together on high speed for 3 minutes.150 g granulated sugar, 1 tablespoon orange zest, 85 g butter
- Add the eggs one at a time into the mixture and on low speed mix it in until combined.2 eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the orange juice, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.1 tablespoon orange juice, 150 g sour cream 14-18%, 25 g vegetable oil, 1 teaspoon vanilla extract
- Add half of the cranberries into the cake batter, and gently fold them in, using a rubber spatula.150 g cranberries
- Add the cake batter into the prepared cake pan and top it with the remaining cranberries. Finally top it with the crumble.
- Bake it for 40-45 minutes or until cake tester comes out clean. Once baked, let the cake cool. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on a wire rack.
ORANGE GLAZE
- Stir together all of the ingredients until smooth. Drizzle it over the cake and it’s ready to be served.30 g powdered sugar, 1 teaspoon orange juice, ¼ teaspoon sour cream 14-18%
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