Cranberry Coffee Cake with Streusel Topping

Over Christmas break I bought a few bags of cranberries to use for our holiday meal. My in-laws love cranberry relish this time of year. I bought more than I needed for the relish so I decided to make cranberry coffee cake with the extra cranberries.

It was a perfect time to make this cake since I ordered a whole case of fresh oranges from my friend, whose son raises money for his local baseball team. This cake has whole fresh cranberries, orange zest, and some juice to make it a very delicious treat. This cake is perfect for breakfast with a cup of coffee or tea. This is lightly sweet and perfectly tangy from the cranberries and has a hint of orange flavor from the orange zest and juice.

Another wonderful thing about this cake is the streusel topping and the yummy icing. Streusel topping adds a bit of crunch to every bite. Orange icing gives this cake an extra layer of sweetness which make this cake extra scrumptious.

I have not tested the recipe with frozen cranberries yet, but if you do that, let me know how you like it.

I hope you try this cake and share the recipe with your friends and family!



  • 2 cups self rising flour
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp. pure vanilla sugar
  • 1 tbsp. orange zest
  • 1 cup sour cream
  • 2 1/2 cups whole fresh cranberries

Streusel topping

  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 1/2 cup pecans, chopped


  • 1/2 cup powdered sugar
  • 1 tbsp. orange juice


Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 13×9-inch baking pan, then set aside.

Make sure your eggs and butter are room temperature before you proceed.

In a large bowl, mix flour, baking soda, and salt, then set aside.

In an another bowl, cream butter, eggs, and sugar together using an electric mixer until light and fluffy. Beat in the sour cream, then add the vanilla and orange zest.


Add the flour mixture to the creamed mixture to make a smooth batter. Fold in 1 cup of cranberries to the batter.


Spread the batter evenly in the prepared pan. Sprinkle the remaining cup and a half of cranberries over the top of the batter.

In an another small bowl, mix the flour, sugar, and pecans, then cut in the butter with your finger tips or a pastry blender until the mixture is crumbly.

Sprinkle the streusel mixture over the cranberries on the coffee cake.


Bake in preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool the coffee cake for about 10 minutes. In a small bowl, add powdered sugar, then add a tablespoon of orange juice to make your icing. Mix the icing well and then drizzle over the cooled coffee cake!


Serves 10

Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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