Cranberry Orange Streusel Coffee Cake Recipe for Easy Holiday Brunch

Picture this: the bright, zesty aroma of oranges mingling with the tart sweetness of fresh cranberries, all tucked beneath a golden, buttery streusel that’s just begging you to sneak a pinch before brunch even begins. The first time I baked this cranberry orange streusel coffee cake, the kitchen filled with a warm, citrusy cloud so inviting, my youngest couldn’t resist hovering near the oven (I almost had to put up a velvet rope for crowd control). As I pulled out the pan, the streusel topping sang with caramelized crunch, and the cake itself was so tender, it practically melted with each bite—honestly, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to bake coffee cakes on chilly weekends, always with whatever fruit was in season. That memory came flooding back when I stumbled upon a forgotten bag of cranberries in my freezer and a couple of oranges sitting on the counter. Suddenly, I was on a mission to recreate those cozy mornings, but with a little holiday sparkle. Let’s face it, coffee cake is dangerously easy to love—especially when you layer it with sweet-tart cranberries and fresh citrus.

Honestly, my family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). It’s become a staple for family gatherings and holiday gifting, and you know what? This recipe is pure, nostalgic comfort—bright enough to wake up any brunch spread, but simple enough that you’ll wish you’d found it years ago. Perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest board with a slice that looks as good as it tastes. After testing this cranberry orange streusel coffee cake more times than I care to admit (in the name of research, of course), I can safely say it feels like a warm hug. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let me tell you, after dozens of brunches—some with fancy pastries, some with store-bought muffins—this cranberry orange streusel coffee cake stands out every single time. I’ve tested and tweaked it with friends, family, and even a couple of picky eaters, and it’s always a hit. Here’s why you’ll want this recipe in your back pocket:

• Quick & Easy: This cake comes together in just about an hour, so you don’t have to wake up at dawn to impress your holiday crowd. (Trust me, it’s ideal for those mornings when you’re running on coffee and adrenaline.)
• Simple Ingredients: No need for any specialty shopping—most of what you need is already in your pantry or fridge.
• Perfect for Brunch: The bright cranberry and orange combo just screams “holiday brunch”—it’s festive, colorful, and guaranteed to steal the spotlight.
• Crowd-Pleaser: Whether it’s your kids, your in-laws, or your neighbor who always “just stops by,” this coffee cake gets rave reviews every time.
• Unbelievably Delicious: The tender crumb, crunchy streusel, and juicy cranberries make for a flavor and texture combo that’s pure comfort food.

What sets this cranberry orange streusel coffee cake apart? It’s the balance—just enough sweetness in the batter, a hint of orange zest that doesn’t overpower, and a streusel that’s buttery but not cloying. I blend the orange zest right into the sugar to release all those fragrant oils, a little trick I picked up after a few trial runs. And those cranberries? They burst with tartness, creating pockets of flavor that’ll make you close your eyes in happy surprise.

This isn’t just another coffee cake—it’s my best version, designed for maximum brunch joy with minimal fuss. You’ll impress guests, satisfy cravings, and maybe even start a new family tradition. So go ahead—make this recipe your go-to for every holiday morning, or whenever you need a little extra comfort (because, honestly, who doesn’t?).

What Ingredients You Will Need

This cranberry orange streusel coffee cake relies on simple, wholesome ingredients to deliver bold flavor and a satisfyingly tender texture—no fancy tricks, just good food done right. Most are pantry staples, and if you’re missing an item, there’s almost always an easy swap.

For the Cake Batter

• All-purpose flour (240g / 2 cups) — gives structure and softness
• Baking powder (2 tsp / 8g) — for lift and a fluffy crumb
• Baking soda (½ tsp / 2g) — helps with even rise, especially with acidic cranberries
• Salt (½ tsp / 3g) — balances sweetness
• Granulated sugar (200g / 1 cup) — sweetness and moisture
• Unsalted butter (115g / ½ cup, softened) — richness and tender texture (I love using Kerrygold for its flavor)
• Eggs (2 large, room temperature) — for binding and structure
• Greek yogurt or sour cream (120g / ½ cup) — keeps the cake moist (use full-fat for best results)
• Fresh orange zest (zest from 1 large orange) — adds citrusy fragrance
• Fresh orange juice (60ml / ¼ cup) — brightens the cake and complements the cranberries
• Vanilla extract (2 tsp / 10ml) — rounds out the flavors
• Fresh or frozen cranberries (130g / 1 cup) — tart bursts of flavor (no need to thaw if frozen)

For the Streusel Topping

• All-purpose flour (60g / ½ cup) — forms the crumble
• Brown sugar (50g / ¼ cup, packed) — adds caramel notes
• Granulated sugar (25g / 2 tbsp) — for extra crunch
• Unsalted butter (45g / 3 tbsp, cold and cubed) — creates those buttery pockets in the streusel
• Ground cinnamon (1 tsp) — for warmth
• Orange zest (zest from ½ orange, optional) — heightens the citrus aroma
• Pecans or walnuts (50g / ½ cup, chopped, optional) — adds texture and nutty flavor

Ingredient Tips and Substitutions

• Swap all-purpose flour for a 1:1 gluten-free blend if needed.
• Use dairy-free yogurt and vegan butter for a plant-based version.
• Substitute frozen cranberries with dried (just soak in warm water first), or swap in blueberries for a summery twist.
• If you’re out of oranges, lemons will work in a pinch for a different citrus dimension.

With these ingredients, you’re set up for a cake that’s tender, bright, and just the right amount of sweet. I always recommend using fresh oranges for the best zest, but bottled juice will do in a pinch—no one’s judging here!

Equipment Needed

• 9-inch (23cm) round cake pan or 8×8-inch (20x20cm) square pan — both work, just adjust baking time slightly
• Mixing bowls — at least two: one for cake batter, one for streusel
• Microplane or fine grater — for zesting your orange (I swear by mine, it makes the job a breeze)
• Hand mixer or stand mixer — not essential, but it makes creaming butter and sugar a lot easier
• Spatula — for folding in cranberries and scraping down the bowl
• Measuring cups and spoons — accuracy counts, especially for baking
• Whisk — for dry ingredients
• Small knife — for chopping nuts if using

If you don’t have a cake pan, you can use a loaf pan—just extend the bake time a bit. For zesting, any fine grater works, but a microplane really gets those aromatic oils out without the bitter pith. I’ve made this coffee cake by hand more than once (when the mixer was buried somewhere), but a mixer speeds things up. For budget-friendly options, most of these tools can be found secondhand or at discount stores. Clean your microplane right away—it can get sticky from citrus zest!

Preparation Method

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan or line it with parchment paper for easy removal. I always run a little butter along the sides just to be safe—there’s nothing sadder than a stuck cake!
2. Make the Streusel:
   In a medium bowl, combine ½ cup (60g) flour, ¼ cup (50g) brown sugar, 2 tbsp (25g) granulated sugar, 1 tsp cinnamon, and the orange zest. Toss in 3 tbsp (45g) cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the mixture until pea-sized crumbs form. Fold in nuts if you like. Set aside in the fridge while you prep the cake.
3. Mix Dry Ingredients:
   In a large bowl, whisk together 2 cups (240g) flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Whisking helps disperse the leaveners evenly—no surprise bitter bites!
4. Cream Butter and Sugar:
   In another bowl, beat ½ cup (115g) softened butter with 1 cup (200g) granulated sugar until light and fluffy (about 2-3 minutes on medium speed). The color should lighten, and the mixture should look almost whipped.
5. Add Eggs, Yogurt, Zest, Juice, and Vanilla:
   Beat in 2 large eggs, one at a time, scraping the bowl after each. Add ½ cup (120g) Greek yogurt, the zest from 1 orange, ¼ cup (60ml) orange juice, and 2 tsp (10ml) vanilla extract. Mix until just combined.
6. Combine Wet and Dry Ingredients:
   Add the dry ingredients to the wet mixture in two additions, mixing gently after each. Don’t overmix—just until no streaks of flour remain. The batter will be thick.
7. Fold in Cranberries:
   Gently fold in 1 cup (130g) fresh or frozen cranberries. If using frozen, don’t thaw—otherwise your batter might turn pink (learned that the hard way!).
8. Spread and Top:
   Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the chilled streusel evenly over the batter. Press lightly to help it stick.
9. Bake:
   Bake for 40-50 minutes, rotating halfway through. The top should be golden brown, and a tester inserted in the center should come out clean or with a few moist crumbs (but no wet batter). If the streusel’s browning too quickly, cover loosely with foil for the last 10 minutes.
10. Cool and Serve:
    Allow the cake to cool in the pan for 20 minutes, then carefully lift out (using parchment, if you lined the pan). Slice and serve warm or at room temperature.

Notes: If you’re baking in a loaf pan, increase the time by 10-15 minutes. For a boost of citrus, drizzle with a simple orange glaze (just mix powdered sugar and orange juice) before serving. If your streusel sinks, your butter might have been too soft—use it cold for best results.

Cooking Tips & Techniques

Years of brunch hosting—and a few failed coffee cakes—have taught me a thing or two about getting this cranberry orange streusel coffee cake just right. Here are my go-to tips:

• Room Temperature Ingredients: Let your eggs and butter sit out for about 30 minutes before starting. Cold butter doesn’t cream well, and cold eggs can make the batter seize up.
• Zesting the Orange: Zest your orange directly over the sugar for the batter. Rubbing the zest into the sugar releases all those fragrant oils (it’s a little trick for boosting citrus flavor without extra liquid).
• Don’t Overmix: Once you add the flour, mix gently. Overmixing leads to a dense, rubbery cake (and nobody wants that for brunch).
• Streusel Texture: Use cold, cubed butter for the topping. If it’s too soft, your streusel melts into the cake instead of forming crunchy crumbs.
• Preventing Soggy Streusel: Chill the streusel until you’re ready to bake. This keeps it crumbly and prevents it from sinking into the batter.
• Cranberry Placement: Fold cranberries in gently. If you overwork the batter, the juice can bleed and tint the cake pink (pretty, but not always the goal).

I’ve had a few cakes come out flat because I rushed the baking powder and soda into the mix—make sure they’re fresh. If you’re multitasking, prep your streusel first and keep it chilled while you work on the batter. Consistency is all about gentle mixing, proper ingredient temps, and not rushing the bake. And if the cake looks done but your tester comes out sticky, give it another five minutes—it’s better to be patient than serve underbaked cake (learned that one the hard way!).

Variations & Adaptations

This cranberry orange streusel coffee cake is perfect as-is, but I’m all about making recipes work for everyone. Here are some fun ways to switch things up:

• Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill) for the regular flour. I’ve tried it myself and the texture stays surprisingly tender!
• Vegan/Dairy-Free: Use vegan butter and plant-based yogurt. Almond or coconut yogurt works great, and swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
• Seasonal Fruit: Replace cranberries with fresh blueberries, raspberries, or diced apples for a year-round treat. In summer, blueberries and lemon zest are a killer combo.
• Nut-Free: Omit nuts from the streusel if allergies are a concern. Add a handful of rolled oats for extra crunch.
• Extra Citrus: Double the orange zest or add a splash of lemon juice for an even brighter flavor.

Personally, I’ve tried swapping in blueberries and folding in a little almond extract, and it’s a whole different kind of delicious. If you’re baking for picky eaters, leaving out the nuts or going lighter on the cranberries works just fine. There’s no wrong way to make this cake your own—just follow your cravings!

Serving & Storage Suggestions

Serve this cranberry orange streusel coffee cake slightly warm, when the streusel is at its crunchiest and the crumb is soft. I love slicing it into generous wedges and piling them on a pretty platter—perfect for brunch tables or cozy gatherings.

• Best Served: Warm or at room temperature. If you’re feeling fancy, add a light dusting of powdered sugar or a drizzle of orange glaze.
• Pairings: This coffee cake goes beautifully with a fresh fruit salad, scrambled eggs, or just a big mug of coffee or tea. For holiday mornings, serve alongside mimosas or a spiced chai.
• Storage: Keep leftovers tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2 months (wrap tightly in plastic and foil).
• Reheating: Warm individual slices in the microwave for 10-15 seconds, or heat in a low oven (300°F/150°C) for 5-7 minutes to revive the streusel crunch.
• Flavor Development: The cake’s citrus notes deepen overnight, so it’s even better the next day!

Honestly, it doesn’t last long enough around here to worry about storage—and if you’re gifting, wrap slices in parchment and tie with twine for a sweet, homemade touch.

Nutritional Information & Benefits

Here’s a rough estimate for one slice (based on 12 servings):

• Calories: about 230
• Protein: 4g
• Fat: 9g
• Carbs: 35g
• Fiber: 2g

The cranberries are a great source of vitamin C and antioxidants, while the oranges add a burst of immunity-boosting citrus. Using Greek yogurt adds a bit of protein and keeps the cake moist without tons of oil. For gluten-free or dairy-free eaters, the substitution options make it easy to enjoy without missing out. Watch out for nuts if you have allergies, and remember: homemade means you control the ingredients! In my wellness journey, finding comfort foods that aren’t overloaded with sugar or additives has been key—this cake fits the bill.

Conclusion

If you’re searching for that perfect holiday brunch centerpiece—something bright, festive, and irresistibly tender—this cranberry orange streusel coffee cake is just the ticket. It’s easy enough for a laid-back morning, but special enough to wow a crowd. Customize it to your heart’s content (swap in your favorite fruit, go gluten-free, or play with spices), and know that you’re sharing a slice of pure comfort with every bite.

I love this recipe because it turns ordinary ingredients into something memorable—my family can’t get enough, and I have a feeling yours won’t either. Give it a whirl, and don’t forget to drop a comment or share your own twist. There’s nothing better than a kitchen full of happy faces and the scent of cake baking, so here’s to more sweet moments ahead!

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, but soak them in warm water for 10 minutes first so they’re plump and tender. The cake will be sweeter and less tart.

What if I don’t have Greek yogurt?

Sour cream or plain yogurt works just as well. Use full-fat for best texture.

Can I make this coffee cake ahead of time?

Absolutely! Bake the night before and store covered at room temp. The flavors deepen overnight.

Is this recipe freezer-friendly?

Yes, wrap slices tightly in plastic and foil, and freeze for up to 2 months. Thaw at room temp or gently reheat.

Can I bake this in a muffin tin?

You sure can! Divide the batter into lined muffin cups, top with streusel, and bake for 20-25 minutes.

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