Tantalizing Cranberry Orange Coffee Cake Recipe for 2 Days of Bliss

Author: Carry

Published: November 7, 2025

There’s something magical about the way cranberries and orange come together—tart meets sweet, bright meets cozy, and suddenly, you’ve got a flavor combo that feels like a hug in every bite. That’s exactly what this cranberry orange coffee cake delivers: a moist, tender crumb with bursts of juicy cranberries and a hint of citrus sunshine. I’ve been baking this cake for years, and it’s become my go-to for lazy holiday mornings (and let’s be honest, sneaky midnight snacks).

Picture this: Christmas Eve, the kitchen warm from the oven, the scent of orange zest and vanilla swirling in the air. My kids used to call it “the red-speckled cake,” and they’d hover by the counter, begging for a slice before it even cooled. Over time, I’ve tweaked the recipe—a little more zest here, a gentler fold of cranberries there—until it’s just right. Trust me, this isn’t just a cake; it’s a mood lifter, a crowd-pleaser, and the answer to “What should I bring?” at every brunch potluck. And the best part? It’s so simple, you’ll wonder why you haven’t been making it every week.

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Why You Will Love This Cranberry Orange Coffee Cake

This isn’t just another coffee cake—it’s the one you’ll crave and make on repeat. Here’s why:

Moist, tender crumb that stays fresh for days (if it lasts that long!) thanks to the perfect balance of butter, milk, and juicy cranberries
Vibrant flavor combo where tart cranberries dance with sweet orange zest—like sunshine and winter berries in every bite
Effortless to make with simple steps (no fancy techniques!) and ingredients you probably already have in your kitchen
Works for any occasion—fancy enough for holiday brunches, cozy enough for Tuesday mornings with your coffee

Seriously, one slice and you’ll understand why this cake disappears faster than I can say “seconds please!”

Cranberry Orange Coffee Cake Ingredients

Gathering the right ingredients is half the battle when baking—and this cranberry orange coffee cake deserves the best! Here’s what you’ll need (and yes, I’m picky about every item on this list):

2 cups all-purpose flour – Spoon and level it, don’t scoop! We want light, fluffy measurements here.
1 cup granulated sugar – Just regular white sugar works perfectly to balance the tart cranberries.
1/2 cup unsalted butter, softened – Softened is key here—leave it out for an hour or until it gives slightly when pressed.
1 large egg – Room temperature, please! It blends better with the butter and sugar.
1/2 cup milk – Whole milk gives the richest texture, but any milk works in a pinch.
1 tsp baking powder + 1/2 tsp baking soda – Our rising dream team.
1/4 tsp salt – Just enough to make all the flavors pop.
1 tbsp fresh orange zest – Grab a microplane and zest that orange right before mixing—the oils are brightest then!
1/2 cup fresh cranberries, chopped – Fresh is non-negotiable for their vibrant tartness (though I’ll forgive frozen in winter).
1/4 cup orange juice – Squeeze it fresh if you can—it makes a difference!
1/2 tsp vanilla extract – The quiet hero that ties everything together.

Pro tip: Set everything on the counter 30 minutes before baking (except the flour and leaveners). Room temp ingredients mix smoother and bake more evenly—my grandma swore by this!

Essential Equipment for Your Cranberry Orange Coffee Cake

Baking this cake doesn’t call for anything fancy—just a few trusty tools to make life easier:

9-inch round cake pan – My go-to for the perfect thickness (grease it well or line with parchment)
Mixing bowls – One for dry ingredients, one for wet—no cross-contamination of flavors!
Whisk – For blending flour and leaveners without lumps
Electric mixer or sturdy spatula – Creaming butter by hand builds character, but a mixer saves time
Microplane or zester – Fresh orange zest is worth the extra minute of grating

That’s it! No special gadgets—just good ol’ reliable basics.

How to Make Cranberry Orange Coffee Cake

Now for the fun part—let’s turn these simple ingredients into something spectacular! Don’t let the steps intimidate you; I’ve broken everything down so even first-time bakers can nail this cake.

Preparing Your Batter

First things first: preheat that oven to 350°F (175°C). While it warms up, grab your 9-inch round pan and give it a good coat of butter or non-stick spray. (Pro tip: Dust it with a little flour after greasing—it’ll make the cake pop right out later!)

In a medium bowl, whisk together your dry team players: flour, baking powder, baking soda, and salt. Don’t just dump and stir—really whisk them for about 30 seconds to make sure everything’s evenly distributed. Set this aside while you work your magic with the wet ingredients.

Combining Wet and Dry Ingredients

Here’s where the texture magic happens! In a large bowl, beat the softened butter and sugar together until they’re pale and fluffy—about 2-3 minutes with an electric mixer. You’ll know it’s ready when the mixture looks almost like whipped frosting.

Now crack in that room-temperature egg, add the vanilla, and sprinkle in the orange zest. Mix just until combined—don’t go wild here, or you’ll toughen the cake.

The secret to perfect batter? Alternate adding your dry ingredients and milk in three additions, starting and ending with the dry mixture. So it goes: 1/3 flour → 1/2 milk → 1/3 flour → remaining milk → remaining flour. Mix each addition just until incorporated—some streaks of flour are okay at this stage!

Folding and Baking

Time for the stars of the show! Sprinkle your chopped cranberries over the batter, then drizzle the orange juice across the top. Now, gently fold everything together with a spatula—about 10-12 folds max. You want those ruby-red cranberry pieces evenly distributed without turning the batter pink.

Pour the batter into your prepared pan, smoothing the top with the spatula. Slide it into the oven and set your timer for 30 minutes—but start checking at 25. The cake is done when it’s golden on top, springs back when lightly pressed, and a toothpick inserted near the center comes out with just a few moist crumbs (not wet batter).

Let it cool in the pan for 10 minutes—I know it’s tempting, but resist cutting right away! Then transfer to a wire rack to cool completely… or serve it slightly warm if you can’t wait. The choice is yours!

Expert Tips for the Best Cranberry Orange Coffee Cake

After countless batches (and happy taste-testers), I’ve learned a few tricks to make this cake absolutely foolproof:

Taste your cranberries first! If they’re extra tart, bump the sugar up to 1 1/4 cups—sweetness should balance the tang.
Measure flour the right way: Spoon it into your measuring cup and level it off. Scooping packs too much in and leads to a dry cake.
Stop mixing as soon as ingredients combine. Overworked batter = tough cake. A few flour streaks are fine—they’ll disappear during folding.
Don’t rely solely on the toothpick test. The cake’s done when the edges pull from the pan and the center springs back when lightly pressed.

These small tweaks make all the difference between “good” and “can-I-have-the-recipe” great!

Serving and Storing Your Cranberry Orange Coffee Cake

This cake shines whether it’s warm from the oven or days later—just ask my family, who’ve eaten it at every possible temperature! For breakfast, I love thick slices with a dollop of Greek yogurt and a drizzle of honey. As dessert? Warm it slightly and serve with vanilla ice cream that melts into all those cranberry pockets.

Storing is a breeze: just let it cool completely, then tuck it under a cake dome or wrap it in foil. It’ll stay moist at room temperature for 3 days (if it lasts that long!). For longer keeping, freeze individual slices wrapped in parchment—they thaw in minutes when that craving hits!

Cranberry Orange Coffee Cake FAQ

I get asked about this cake all the time—here are the answers to the questions that pop up most often:

Can I use frozen cranberries?
Absolutely! Just thaw and pat them dry before chopping—they’ll bleed less color into the batter. I actually keep a bag in the freezer for cranberry emergencies (you know, those sudden cake cravings).

Can I make this ahead of time?
Oh honey, this cake actually tastes better the next day! Bake it the night before, let it cool completely, then wrap tightly. The flavors mingle and deepen—just bring to room temp before serving.

What can I substitute for orange juice?
In a pinch, use milk with an extra teaspoon of zest. But fresh OJ really makes the flavors sing—I’ll sometimes swap half for Grand Marnier when feeling fancy!

Gluten-free option?
Yes! Use a 1:1 gluten-free flour blend (I like King Arthur’s). The texture will be slightly denser but still delicious—just don’t overmix the batter.

Can I bake this in a different pan?
Sure thing! A loaf pan works (bake 40-45 mins) or double the recipe for a 9×13 sheet cake. Adjust baking times and keep an eye on that golden top!

Cranberry Orange Coffee Cake Nutrition Information

Just between us—this cake is meant to be enjoyed, not analyzed too closely! Keep in mind that nutrition info can vary based on your specific ingredients and brands. These numbers are estimates (my grandma never measured a calorie in her life), and this isn’t dietary advice—it’s pure, unfiltered cake happiness.