Cranberry Orange Coffee Cake with Crumb Topping

Cranberry Orange Coffee Cake

Tart cranberry pieces and orange zest run through this tender buttermilk cake, with a pale, coarse crumb topping baked onto the surface. An 8-inch square pan makes a thick cake that cuts into nine substantial pieces.

Keep the cranberries coarsely chopped so they remain visible in each slice, and scatter the topping loosely so it stays craggy rather than forming a dense layer. The center-pick test matters more than the clock: pan material and oven behavior can shift the baking time.

Ingredients for Cranberry Orange Coffee Cake

For the cake

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups fresh or thawed cranberries, drained and coarsely chopped (150g)
• 1 tablespoon finely grated orange zest
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract

For the crumb topping

• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 5 tablespoons unsalted butter, cold and cubed (70g)

How to Make Cranberry Orange Coffee Cake

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease an 8-inch square pan. Line the bottom with parchment if you want to lift out the cake.
2. Make the topping: Combine the topping flour and sugar. Cut in the cold butter with a fork or pastry cutter until irregular coarse crumbs form. Keep the crumbs loose and set aside.
3. Prepare the flour and berries: If the drained cranberries still feel wet, set aside a small spoonful of the measured cake flour to toss with them later. Whisk the remaining cake flour with the baking powder, baking soda, and salt. Coarsely chop the cranberries, leaving distinct pieces rather than mincing them.
4. Mix the batter: Beat the softened butter, cake sugar, and orange zest until creamy. Beat in the eggs and vanilla. Add the flour mixture in portions, alternating with the buttermilk, and mix just until no dry flour remains. The batter should be thick but spreadable.
5. Add the cranberries: If you reserved flour, toss it lightly with the cranberries. Fold the berries gently through the batter so they are distributed without overmixing. Spread the batter evenly in the pan.
6. Top and bake: Scatter the crumbs over the batter without pressing them down. Bake uncovered for about 38 to 45 minutes, beginning to check at 38 minutes. The edges should be lightly golden and the center set. A wooden pick inserted into the center should come out clean or with a few moist crumbs, not wet batter.
7. Cool and cut: Cool in the pan for at least 20 to 30 minutes before cutting into nine squares. Let it cool longer for cleaner cuts and a topping that stays in place.

When Is the Coffee Cake Done?

The 38-to-45-minute range is for an 8-inch square pan; a thinner cake in a 9-inch pan may bake faster, while a Bundt cake needs different timing. Check before 38 minutes if you use a dark metal pan or the edges brown quickly. Look for a set center and a pick with no wet batter rather than waiting for the full baking time.

How to Store Cranberry Orange Coffee Cake

Once fully cooled, store the cake airtight at room temperature for about 2 to 3 days. Serve it at room temperature or slightly warm.

To freeze, store fully cooled portions airtight for up to about one month. Thaw before serving; the crumb topping may soften after freezing.

Nutrition

Approximate nutrition per square, based on 9 servings: 410 calories, 6g protein, 19g fat, and 55g carbohydrates. Per 100g: about 350 calories, 5g protein, 16g fat, and 48g carbohydrates. Values vary with ingredients and portion size.