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Cranberry Orange Streusel Coffee Cake

cranberry orange streusel coffee cake - featured image
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This festive coffee cake features a tender crumb infused with bright orange zest and tart cranberries, topped with a buttery, crunchy streusel. Perfect for holiday brunches or cozy gatherings, it’s easy to make and guaranteed to impress.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup Greek yogurt or sour cream (full-fat recommended)
  • Zest from 1 large orange
  • 1/4 cup fresh orange juice
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen cranberries (do not thaw if frozen)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon
  • Zest from 1/2 orange (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
  2. Make the streusel: In a medium bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and orange zest. Add 3 tablespoons cold, cubed butter and work into the mixture until pea-sized crumbs form. Fold in nuts if using. Chill in the fridge.
  3. In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. In another bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy (2-3 minutes).
  5. Beat in eggs one at a time, scraping the bowl after each. Add Greek yogurt or sour cream, orange zest, orange juice, and vanilla extract. Mix until just combined.
  6. Add dry ingredients to wet mixture in two additions, mixing gently after each until just combined. Batter will be thick.
  7. Gently fold in cranberries.
  8. Spread batter into prepared pan and smooth the top. Sprinkle chilled streusel evenly over batter and press lightly.
  9. Bake for 40-50 minutes, rotating halfway through, until golden brown and a tester comes out clean or with a few moist crumbs. If streusel browns too quickly, cover loosely with foil for last 10 minutes.
  10. Cool in pan for 20 minutes, then lift out and slice. Serve warm or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free or vegan, substitute plant-based yogurt and vegan butter, and use flax eggs. If using dried cranberries, soak in warm water first. Streusel is best made with cold butter and kept chilled until baking. For extra citrus, drizzle with orange glaze before serving. Cake can be baked in a loaf pan (add 10-15 minutes to bake time) or muffin tin (bake 20-25 minutes).

Nutrition

Keywords: cranberry orange coffee cake, streusel, holiday brunch, easy coffee cake, breakfast cake, citrus cake, festive dessert

Find it online: https://tomyumy.com/cranberry-orange-streusel-coffee-cake-recipe-for-easy-holiday-brunch/