This Orange Cranberry Coffee Cake recipe is the cake you’ll make every Christmas! Sweet and citrusy, it’s topped with a rich, crumbly topping and sweet glaze, making it perfect for pairing with a warm mug of coffee before the festivities start. Fresh cranberries add a bright pop of flavor, while orange zest and juice bring warmth and balance to every bite. Festive without being fussy, this cranberry-orange coffee crumb cake is one of those recipes that disappears fast once it’s on the table, and it truly never gets old! 

Festive Cranberry Coffee Cake You’ll Make All Year Long

There’s something about the combination of cranberry and orange that just feels festive, but this cranberry orange coffee cake is way too good to save just for the holidays! With a tender, sour-cream-based batter, the cake turns out rich, moist, and perfectly soft, and thanks to the crumbly topping and a homemade glaze, every bite is infused with a sweet, citrusy taste. And, it’s mad easy because it starts with boxed cake mix!

Fresh cranberries add the perfect pop of tartness, balancing the sweetness of the cake and glaze, while orange zest and juice bring warmth and brightness throughout. Easy to prepare, I often prep this recipe ahead of time to have on hand when guests swing by. It’s my go-to for breakfasts and brunches, but, of course, I always have to come back for dessert, too. The only problem is that everyone else loves it as much as I do. So, I rarely have any leftovers for myself! 

More Sweet Breakfast Recipes

• Easy Homemade Apple Fritters
• Apple Scones with Maple Icing
• Easy Banana Muffins with Crumb Topping
• The Best Blueberry Pancakes 
• Easy Cinnamon Roll Casserole with Cream Cheese Frosting 
• The BEST Cinnamon Roll Recipe with Cream Cheese Frosting 

Ingredients You’ll Need

Cake 

Yellow Cake Mix: Use a standard box of cake mix, roughly 15.25 ounces. Any brand will work! 

Sour Cream: The fat adds richness and creates a softer, tender texture while infusing the cake with a delicious, tangy taste. 

Oil: This contributes to the rich flavor and tender crumb. Use any neutral oil, such as vegetable oil or canola oil. 

Eggs: Eggs provide structure, moisture, and richness, helping to bind the ingredients and create a tender crumb.

Vanilla: I prefer to use vanilla bean paste for a deep, aromatic flavor, but vanilla extract also works. 

Cinnamon: This adds warmth and depth to the cake and balances the sweetness. 

Cranberries: We’re using two cups of fresh cranberries to infuse the cake with pops of color and a sweet, tart taste. 

Orange: Orange juice and orange zest balance the sharpness of the cranberries and add a sweet, citrusy taste to the cake. 

Crumble

Brown Sugar: Use either light or dark brown sugar to add sweetness and a subtle molasses flavor. 

Flour: We are using all-purpose flour to help form the base of this crumb topping. 

Salt: This enhances the rest of the ingredients and balances the sweetness. 

Orange Zest: This creates a cohesive taste when paired with the cranberry coffee cake base. 

Butter: This is crucial for a rich, crumbly topping! I like to let my butter sit out at room temperature for about 30 minutes to make it easier to work with. 

Orange Glaze

Powdered Sugar: This forms the base of the glaze, creating the sweet flavor we want. 

Orange: Again, we’re using orange juice and orange zest for a bold, citrusy flavor that takes the cake over the top. 

Vanilla: Use vanilla bean paste to create a strong vanilla flavor, balancing some of the citrus. 

How to Make Cranberry Coffee Cake 

Step 1. Make a crumble. Add the brown sugar, all-purpose flour, salt, and orange zest to a small mixing bowl. Use your fingers to work the butter into the flour and sugar mixture until it looks like wet sand! Set aside in the refrigerator. 

Step 2. In a separate bowl, toss the cranberries with a tablespoon of cake mix. This helps ensure the cranberries don’t sink to the bottom of the pan during baking! 

Step 3. Next, sift the remaining cake mix into a large bowl. Add the oil, sour cream, eggs, orange zest, orange juice, cinnamon, and vanilla. Beat or whisk the batter, scraping the sides of the bowl occasionally, to fully incorporate the ingredients. 

Step 4. Add the cranberries to the batter, folding them into the mixture until they’re well combined. 

Step 5. Pour the batter into a prepared springform pan. Then, remove the crumb topping from the fridge, and sprinkle it on top of the cake. 

Step 6. Bake in a preheated oven until the top is golden brown, and a toothpick inserted into the center comes out clean. Let the cranberry orange coffee cake cool in the pan slightly. Then, transfer it to a wire rack to cool completely. 

Step 7. Prepare the icing. Stir the powdered sugar, orange juice, vanilla bean paste, and orange zest until smooth. Drizzle the icing over the coffee cake, and top it with additional orange zest.

Step 8. Slice, and enjoy once cool! 

Tips for the Best Coffee Cake with Cranberries

• Use room-temperature ingredients. Let the eggs and sour cream sit out for about 30 minutes before baking. This helps the batter mix more smoothly and results in a lighter, more even crumb.
• Toss the cranberries with cake mix. Coating the cranberries before folding them into the batter helps keep them from sinking to the bottom of the cake while baking.
• Don’t overmix the batter. Once everything is combined, stop mixing. Overmixing can make the cake heavy and dense! 
• Keep the crumb topping cold. Chilling the crumble before baking helps it hold its shape and bake up crisp and buttery. 
• Let the cake cool before glazing. If the cake is still warm, the glaze will melt and slide right off!

How to Store and Freeze

Once cool, store the coffee cake in an airtight container or wrap it tightly with plastic wrap. It will keep fresh at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerating, let the cake come to room temperature before serving. 

For a longer-lasting option, freeze the cake without the glaze for up to 3 months. Thaw it in the fridge, and bring it to room temperature. Then, add the glaze just before serving. 

FAQs

Can I use fresh or frozen cranberries?

Yes! Fresh cranberries: Rinse and dry them first. Frozen cranberries: Use them straight from the freezer—do not thaw, or they may bleed too much into the batter.

How do I keep the cranberries from sinking to the bottom?

Lightly coat the cranberries in flour (about 1 tablespoon) before folding them into the batter. This helps distribute them evenly.

What pan should I use for cranberry crumb cake?

This recipe is written using a springform pan, which makes it easy to remove the cake and keep the crumb topping intact.

Alternative pans:

• Deep 9-inch round cake pan: Grease well and line the bottom with parchment paper.
• 9×9-inch square pan: Grease and flour; expect a slightly thicker cake, which means it may need a bit more baking time.
• 9×13-inch pan: The cake will be thinner and bake faster.

More Delicious Desserts

• Hot Chocolate Cookies with Marshmallows
• White Chocolate Dipped Chocolate Peppermint Cookies
• Fluffernutter Cookies with a Sugar Topping
• White Cake Recipe with Vanilla Buttercream 
• Biscoff Cheesecake Bars with Biscoff Whipped Cream 
• Red Velvet Cake with Cream Cheese Frosting

I hope you love my Orange Cranberry Coffee Cake Recipe! It’s tender, moist, and infused with sweet, tart, citrusy flavor. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan