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I’ve spent years perfecting my coffee cake recipe, and this cranberry orange version might be my favorite yet. It’s built on my signature double crumb method for twice the texture and flavor. Three cups of cranberries and fresh orange zest give every bite the perfect balance of tart and sweet. If you’ve been craving a cozy seasonal dessert, this is the one to trust.
Ever since I shared my original coffee cake that went viral for its unique double crumb method, I knew seasonal versions were next. After creating an apple coffee cake packed with juicy diced apples, I wanted to bring that same cozy texture and layering technique to cranberries. When I asked my Instagram community what recipes they wanted for November, the overwhelming answer was “something with cranberries,” so I got to work.
This cranberry orange coffee cake is built on my trusted coffee cake base — one I’ve tested and perfected through multiple variations. It’s soft, moist, and balanced with the right amount of crumb. I use three cups of cranberries for a burst of tartness and brighten the flavor with fresh orange zest and juice. The contrast between the tangy fruit and the buttery crumb is what makes this version shine.
Like my other coffee cakes, this recipe uses my signature double crumb method: half the crumb goes inside the batter, and the rest is piled generously on top. It creates two layers of buttery crunch that make every bite special. After years of testing coffee cakes, I can confidently say this one hits that perfect sweet-tart balance that makes it worth baking again and again.
Key Ingredients
- Fresh or Frozen Cranberries: Tart cranberries balance the sweetness of the crumb and glaze. If using frozen, don’t thaw them — that helps prevent excess moisture and streaking in the batter.
- Oranges (Zest + Juice): Fresh orange zest and juice give the cake bright citrus flavor in every layer. The zest perfumes the crumb, while the juice adds a touch of natural acidity that keeps the cake tasting fresh for days.
- Sour Cream: Adds richness and moisture while creating a tender, bakery-style crumb. It’s the secret ingredient that keeps this coffee cake soft even after a few days.
- Brown Sugar: Used in the crumb topping, brown sugar brings a deeper sweetness and subtle molasses flavor that pairs beautifully with the tart cranberries.
- Butter (Melted + Softened): Melted butter binds the crumb topping for that sandy-meets-chunky texture, while softened butter in the cake ensures a smooth, creamy batter that bakes up light and tender.
How to Make Cranberry Orange Coffee Cake
Making an impressive cranberry-orange coffee cake is easier than you may think! Perfect for the holiday season, this bread comes together easily when you follow my simple steps. You can also jump to the full recipe below.
For the Crumb Topping
Combine ingredients: In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.
For the Cake
Prep cranberries: Wash and dry fresh cranberries. If using frozen cranberries, do not thaw them.
Prep oven and pan: Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
Combine dry ingredients: In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.
Cream butter and sugar: In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.
Begin mixing wet ingredients: Beat in the eggs and vanilla extract.
Add in half of the flour mixture: Beat on low speed until just combined.
Combine remaining ingredients: Add in the sour cream, milk, orange zest and orange juice beating for 30 seconds, then add in the remaining flour mixture and the cranberries. Beat on low until combined. Use a spatula to scrape down the bowl.
Transfer first layer: Pour half of the cake batter into the prepared pan, spread into an even layer.
Add crumb layer: Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.
Add batter layer: Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.
Add crumb topping: Sprinkle the remaining crumb topping over the cake. Add additional orange zest if desired.
Bake: Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 35-45 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.
Cool: Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve. Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For the Glaze
Combine, whisk, and drizzle: In a small mixing bowl combine the powdered sugar and orange juice. Whisk until smooth and pourable. Drizzle over the cake.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
More Cranberry Recipes
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Cranberry Orange Coffee Cake
Ingredients
Crumb
- 3 cups (360g) all-purpose flour
- 2 cups (426g) brown sugar, packed
- 2 ½ Tbsp cinnamon
- 1 ½ tsp salt
- 1 cup (226 grams) unsalted butter, melted
Cake
- 3 cups (360g) all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (396g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (227g) sour cream
- ¼ cup (118ml) milk
- zest of 3 oranges
- ¼ cup fresh squeezed orange juice
- 3 cups fresh or frozen cranberries, do not thaw frozen ones
Glaze
- 1 cup powdered sugar
- 1 Tbsp (59ml) orange juice
Instructions
- NOTE: Not all 9×13 inch pans are the same size. I tested this recipe in this pan. You want the inside of your pan to measure 9×13, this is not including the edge of the pan. When in doubt, use a larger pan.
Crumb Topping
- In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.3 cups (360g) all-purpose flour, 2 cups (426g) brown sugar, 2 ½ Tbsp cinnamon, 1 ½ tsp salt, 1 cup (226 grams) unsalted butter
Cake
- Wash and dry fresh cranberries. If using frozen cranberries, do not thaw them.3 cups fresh or frozen cranberries
- Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
- In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.3 cups (360g) all-purpose flour, 2 ½ tsp baking powder, 1 tsp salt
- In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.1 cup (226g) unsalted butter, 2 cups (396g) granulated sugar
- Beat in the eggs and vanilla extract.4 large eggs, 2 tsp vanilla extract
- Add in half of the flour mixture, beat on low speed until just combined.
- Add in the sour cream, milk, orange zest and orange juice beating for 30 seconds, then add in the remaining flour mixture and the cranberries. Beat on low until combined. Use a spatula to scrape down the bowl.1 cup (227g) sour cream, ¼ cup (118ml) milk, zest of 3 oranges, 3 cups fresh or frozen cranberries, ¼ cup fresh squeezed orange juice
- Pour half of the cake batter into the prepared pan, spread into an even layer.
- Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.
- Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.
- Sprinkle the remaining crumb topping over the cake. Add additional orange zest if desired.
- Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 35-45 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.
- Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve. Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Glaze
- In a small mixing bowl combine the powdered sugar and orange juice. Whisk until smooth and pourable. Drizzle over the cake.1 cup powdered sugar, 1 Tbsp (59ml) orange juice
This was delicious my grandmother made it similar cake and baking this brought back happy memories ❤️
Hello! I love this recipe BUT my husband doesn’t care for cranberries and BUT loves crumb topping. How would you make this with a layer of the crumbs and crumbs on top as well? Or, what fruit would work in place of crans and orange? Thank you for your time~~
Hi France! Check out my original coffee cake recipe.