This moist, tender cranberry coffee cake is finished with a buttery cinnamon streusel that fills the kitchen with a warm, inviting aroma. Ready in about an hour, it’s an easy holiday favorite that’s perfect for brunch or dessert.
After extensive testing — like the work I put into my sourdough discard coffee cake — this version was refined over several taste tests and is now my go-to for Thanksgiving and holiday gatherings. The combination of sour cream and kefir yields an exceptionally soft crumb, while fresh cranberries give bright, tart bursts of flavor. If you don’t have fresh berries, frozen cranberries work well straight from the freezer (don’t thaw them first).
Why You’ll Love This Recipe
- Bright, tart cranberries add color and flavor to a soft, sour-cream-and-kefir crumb.
- Brown sugar cinnamon streusel provides a crunchy, caramel-like finish.
- Great for holiday brunch, gift baking, or a cozy weekend treat.
- Freezes well, so you can bake in advance and enjoy later.
Recipe Ingredients
Gather the ingredients listed below. Quantities and full measurements are in the recipe card further down.
Ingredient Notes
- Fresh or frozen cranberries: Fresh give the best texture and appearance; frozen can be used without thawing.
- Kefir: Adds tang and tenderness; buttermilk or thinned plain Greek yogurt can substitute if needed.
- Sour cream: Keeps the cake moist and adds richness.
See the recipe card below for exact measurements and full directions.
Substitutions & Variations
- Add 1–2 tablespoons orange zest for a cranberry-orange variation.
- Drizzle a powdered sugar glaze or a light cream cheese icing if you prefer extra sweetness.
- Swap kefir for buttermilk or diluted plain Greek yogurt if necessary.
- Stir chopped pecans or walnuts into the streusel for more crunch.
- Replace cranberries with other berries if desired; adjust sweetness accordingly.
These swaps are suggested; results may vary slightly depending on substitutions.
How to Make Cranberry Coffee Cake
Step-by-Step Instructions
Cinnamon Streusel Topping
Combine flour, light brown sugar, and ground cinnamon. Stir in melted butter until the mixture resembles wet sand. Set aside.
Wet Ingredients
Cream softened butter with granulated sugar until light and fluffy. Add eggs, vanilla, sour cream, and kefir; mix until smooth.
Dry Ingredients
Fold flour, baking powder, baking soda, and salt into the wet mixture, mixing just until the dry streaks disappear. Avoid over-mixing for a tender crumb.
Add Cranberries
Toss cranberries with 1/2 tablespoon flour to prevent sinking, then gently fold them into the batter until evenly distributed.
Fill the Pan
Spread batter into a parchment-lined 9×9-inch metal pan, smoothing the top evenly.
Top with Streusel
Evenly sprinkle the cinnamon streusel over the batter. Bake at 350°F (175°C) on the middle rack until a toothpick inserted into the center comes out clean, about 55–65 minutes.
Expert Baking Tips
- Use room-temperature ingredients for even mixing and a smooth batter.
- Coating cranberries in flour prevents them from sinking during baking.
- Rely on the toothpick test—ovens vary, so check for a clean or mostly clean toothpick at the center.
- Line the pan with parchment paper that folds over the edges for easy removal. Cool 15–20 minutes before lifting from the pan.
Common Questions
- Can I use frozen cranberries? Yes. Toss them with flour while frozen and fold directly into the batter.
- What if I can’t find kefir? Buttermilk or slightly thinned plain Greek yogurt are good substitutes.
- Why did my cranberries sink? Make sure they were coated in flour and that the batter wasn’t overly thin.
- My cake is dry—what went wrong? Over-measuring flour, baking too long, or baking at too high a temperature are common causes. Weigh ingredients if possible and check oven temperature with a thermometer.
- Can I make this ahead? Yes. It keeps for a few days at room temperature and freezes well for up to two months.
Storage
Room Temperature
Store the cooled cake in an airtight container at room temperature for up to 3–4 days.
Freezing Instructions
Cool completely, slice, and freeze up to 2 months in a freezer-safe container. Thaw at room temperature before serving.
Recipe
Easy Cranberry Coffee Cake
A moist coffee cake with fresh cranberries and a crunchy cinnamon streusel—ideal for holiday brunch or dessert.
Equipment
- 9×9-inch metal pan, lined with parchment
- Mixing bowls
- Scale or measuring cups and spoons
- Electric mixer (recommended)
- Spatula and cooling rack
Ingredients
Cinnamon Streusel Topping
- 1 cup (125 g) all-purpose flour
- 3/4 cup (150 g) light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 6 tablespoons (84 g) unsalted butter, melted
Cranberry Coffee Cake
- 12 tablespoons (168 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120 g) sour cream, room temperature
- 2/3 cup (about 158 ml) kefir or buttermilk, room temperature
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups (about 133 g) cranberries, fresh or frozen (coated in 1/2 tablespoon flour)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch metal pan and line with parchment paper, folding the edges for easy removal.
- Make the streusel: mix flour, brown sugar, and cinnamon. Add melted butter and stir until mixture looks like wet sand. Set aside.
- In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs, vanilla, sour cream, and kefir until combined.
- Fold the flour, baking powder, baking soda, and salt into the wet ingredients just until combined—do not over-mix.
- Toss cranberries with 1/2 tablespoon flour, then gently fold them into the batter.
- Spread batter evenly into the prepared pan. Sprinkle streusel over the top.
- Bake on the middle rack for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for about 20 minutes, then lift out using the parchment overhang and transfer to a cooling rack. Slice when cooled and serve.
Optional Glaze
- 3/4 cup (90 g) powdered sugar
- 1 1/2 tablespoons milk
- 1/8 teaspoon vanilla extract
- Whisk together and drizzle over cooled cake.
Notes
Storage: Keeps 3–4 days at room temperature in an airtight container; freeze up to 2 months.
Substitutions: Kefir may be replaced with buttermilk or thinned plain Greek yogurt. Orange zest or chopped nuts can be added for variation.