This Cranberry Orange Coffee Cake is filled with fresh orange juice and tart cranberries and topped with a buttery crumble and sweet orange drizzle!

Based off of our Lemon Poppy Seed Coffee Cake, this Cranberry Orange Coffee Cake swaps out the fresh lemon juice and zest for fresh orange juice and zest. It also adds fresh, tart cranberries instead of poppy seeds.

A perfect fall variation to one of our favorite coffee cakes!

Coffee cake is one of those foods that can make the start of an ordinary day special, and this cake is an easy way to make your morning brighter!

A simple crumb cake base is spiced up with hints of cinnamon and nutmeg and then filled with fresh orange zest, orange juice, and fresh cranberries.

Topping it all off is a light layer of buttery crumb topping that has additional orange juice in it.

A simple confectioner’s sugar glaze with even more orange juice is drizzled over the warm cake before serving.

And because I couldn’t resist, a bit of fresh orange zest is sprinkled over the top as the final touch!

How to Make Cranberry Orange Coffee Cake with Crumb Topping

Making this coffee cake is simple. You start by whisking together your dry ingredients.

Cream together the butter and sugar in the bowl of a stand mixer or with an electric hand mixer. Beat in the rest of your wet ingredients.

Next, you’ll add the dry ingredients to the wet ingredients and stir until just combined. Fold in your fresh cranberries*, and the base of your cake is done! 

(*I like to reserve around 1/2 cup of the cranberries to sprinkle over the top of the batter after I’ve spread the batter into the pan. This helps evenly distribute the cranberries from top to bottom.)

Stir together the ingredients of the crumb topping until mixture resembles crumbs. Sprinkle crumb mixture over the top of the batter.

Bake until a toothpick inserted in the center comes out with only a couple of crumbs. If you find that the crumb topping is browning too quickly, cover the cake loosely with aluminum foil for the remainder of the bake time.

When the cake is done baking, stir together the ingredients for the optional glaze until smooth. Drizzle over the top of the warm cake.

I like to zest a bit more orange over the top as well for an extra punch of fresh orange flavor.

Wait impatiently for the glaze to harden, and serve!

Tips for Making Cranberry Orange Coffee Cake

• Stir the batter until just combined. Over-stirring will cause the texture to become dense.
• Bake the cake until just a few crumbs stick to a toothpick when inserted in the center.
• Does it look like the top is getting too brown before the coffee cake is ready? Cover the top loosely with aluminum foil for the remainder of the baking time.
• Add a bit of crunch to the cake by stirring 1/2 cup chopped, toasted pecans or walnuts to the batter right before baking.
• If you don’t want to make the crumb topping, sprinkle with a bit of coarse sugar right before baking. The cake will still taste great.

Love Coffee Cake? More Coffee Cake Recipes to Try!

• Cinnamon Swirl Apple Coffee Cake
• Maple Cinnamon Pumpkin Coffee Cake
• Fresh Peach Coffee Cake

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Cranberry Orange Coffee Cake

Yield: 12-16 pieces

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

This Cranberry Orange Coffee Cake is filled with fresh orange juice and tart cranberries and topped with a buttery crumble and sweet orange drizzle!

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Ingredients

For the Cake

• 2 Cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 Tablespoon fresh orange zest
• 1/2 Cup butter, room temperature
• 3/4 Cup sugar
• 2 eggs, room temperature
• 1 1/4 Cups milk
• 1/4 Cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 - 1 1/2 Cups fresh cranberries

For the Crumb Topping

• 3/4 Cup all-purpose flour
• 1/3 Cup sugar
• 1/4 Cup butter, melted
• 2 teaspoons fresh orange juice

For the Glaze, optional

• 1/2 C confectioner's sugar
• 1-2 Tablespoons fresh orange juice
• 1-2 Tablespoons half and half or milk
• fresh orange zest, optional

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and cinnamon until combined. Whisk in fresh orange zest until orange zest is incorporated throughout flour mixture. Set aside.
3. In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, fresh orange juice, and vanilla extract until combined.
4. Add dry ingredients to wet ingredients, and stir until just combined. Fold in cranberries. Pour batter into prepared baking dish.
5. Stir together all-purpose flour, sugar, melted butter, and fresh orange juice for the topping in a small bowl. Combine until mixture resembles crumbs. Sprinkle over the top of the batter.
6. Bake for 40-50 minutes, or until toothpick inserted in the center comes out with just a few crumbs.
7. Remove from oven to a cooling rack.
8. While coffee cake is cooling, prepare optional glaze. Stir together confectioner's sugar, 1 Tablespoon fresh orange juice, and 1 Tablespoon half and half until smooth. Add additional fresh orange juice and half and half as needed to reach desired consistency.
9. Drizzle over warm cake. Top with fresh orange zest. Allow glaze to harden, and serve.
10. Store covered.

Notes

If it looks like the top is browning too quickly, cover loosely with aluminum foil for the remainder of the bake time.

Recommended Products

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  Nordic Ware 9x9 Baking Pan

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 298mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 4g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.

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