Dessert

Cranberry Sauce Coffee Cake Recipe

Byluca Carter November 11, 2026November 11, 2026

Introduction

This Cranberry Sauce Coffee Cake blends tangy cranberry swirls with a buttery crumb topping for a cozy, crowd-ready dessert or brunch centerpiece. The mix of orange zest, almond, and cinnamon creates warm, festive notes that pair beautifully with a cup of coffee. It’s simple to assemble and forgiving for home bakers.

A white round baking pan holds a cherry cake with a simple two‑layer look: the top is a golden brown crust with a slightly uneven, crumbly texture, and the inner cake under it looks light tan and soft; bright red cherry pieces are scattered across the surface and shine with syrupy glaze, while wisps of steam rise from the hot cake. The pan sits on a metal cooling rack, and the whole scene rests on a white marbled texture background, giving a clean, cozy kitchen vibe. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (melted)
½ cup toasted slivered almonds

¼ teaspoon kosher salt
1 ¼ cup all purpose flour

⅓ cup light brown sugar
⅓ cup granulated sugar

1 ½ teaspoon cinnamon
2 cup all-purpose flour
1 teaspoon baking powder

½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter (room temperature)

1 ¼ cups granulated sugar
Zest of 1 orange
3 large eggs (room temp)

2 teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup sour cream

¼ cup milk
1 cup leftover cranberry sauce (or store-bought)

Instructions

Step 1: Prepare Crumb Topping: In a bowl, mix almonds, salt, flour, light brown sugar, granulated sugar, and cinnamon. Stir in melted butter until the mixture looks like coarse crumbs. Chill in the fridge while you make the batter.

Step 2: Prep Oven and Pan: Preheat oven to 350°F. Lightly spray a 9-inch springform pan with cooking spray and set aside.
Step 3: Make Dry Mix: In a bowl, whisk together the 2 cups all-purpose flour, baking powder, baking soda, and kosher salt until combined.
Step 4: Make Batter: In a large bowl, beat ½ cup melted butter, 1 ¼ cups granulated sugar, and orange zest until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts. Alternate adding dry mix, sour cream, milk, and the remaining dry mix, beginning and ending with the dry mix.

Step 5: Assemble Cake: Spread half of the batter in the prepared pan. Drop spoonfuls of cranberry sauce over the batter, then spread gently to distribute. Top with the remaining batter and smooth the surface. Sprinkle the crumb topping evenly over the top.
Step 6: Bake: Bake for 55–65 minutes, or until a skewer inserted into the center comes out mostly clean. If the top browns too quickly, tent with foil.
Step 7: Cool: Let the cake cool in the pan for 10–15 minutes before removing the sides of the springform and slicing.

Tips & Variations

For extra tang, use a touch more orange zest or a splash of citrus juice in the batter.
Use coarser sugared almonds for a crunchier topping or substitute chopped walnuts.
If you don’t have a springform pan, bake in a greased 9-inch round cake pan and bake a few minutes longer, checking for doneness.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat slices in the microwave for short intervals or warm in a low oven to revive the crumb. Wrap tightly and freeze for up to 1 month; thaw and refresh in a 350°F oven for about 10 minutes before serving.

How to Serve

A round gray pan sits on a metal cooling rack, filled with a warm berry dessert that has a golden brown top and juicy red and purple berries peeking through. The dish shows two visible layers: a light, slightly crumbly crust on top and a fruity, saucy layer beneath where the berries are bursting with juices. Steam rises from the surface, giving a fresh, just-baked look, while the white marbled surface behind it and the clean, bright setting emphasize the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberry sauce?

Yes. Fresh or store-bought cranberry sauce both work well. If using fresh, you may want to cook it down slightly to thicken before dolloping on the batter.

Can I make this gluten-free?

You can substitute a gluten-free all-purpose flour blend in place of the all-purpose flour, following the package directions for measuring and whisking with the leaveners.