Cranberry Cream Cheese Coffee Cake

12 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Cranberry Cream Cheese Coffee Cake is a moist buttery cake with fresh cranberries, cream cheese, and brown sugar crumble topping.

Easy, classic Coffee Cake Recipes like NY Crumb Cake are perfect for special occasions or weekend brunch. This extra decadent twist on a classic is packed with holiday flavor!

About our Cranberry Cream Cheese Coffee Cake Recipe

Every bite of this festive holiday coffee cake is decadent, rich, and packed with flavor. The creamy bits of cheese along with the sweet fresh cranberries is almost like frosting baked into the buttery cake. It’s the perfect special occasion coffee cake during the fall and winter, full of holiday flavor and absolutely stunning with the dark red berries!

This Cream Cheese Cranberry Coffee Cake recipe is so easy to make with regular pantry ingredients and a bag of fresh cranberries. Using fresh cranberries is an delicious way to add naturally sweet, slightly tart flavor to any of your favorite baked goods. Cranberries come into season during the fall, so make sure to keep a bag or two frozen so you can make this cake whenever you get a craving!

Cranberry Cream Cheese Coffee Cake ingredients in prep bowls.
Cranberry Cream Cheese Coffee Cake ingredients in prep bowls.

Cranberry Cream Cheese Coffee Cake Ingredients

  • Crumble Topping: The delicious sweet and buttery topping is a key part of what makes coffee cake so irresistible! It’s a mixture of brown sugar, flour, cinnamon, and cold pieces of butter. You mash them together as the cake bakes, it turns into crispy, crumbly goodness.
  • Cake Batter: This cake starts with a basic coffee cake mix of butter, flour, sugar, egg, vanilla, baking powder, salt, and milk. You could substitute sour cream for the milk and brown sugar for regular sugar for a little different flavor.
  • Orange Zest: Cranberry and orange are a delicious combination because the tart citrus brings out the tartness of the cranberries. The zest adds just enough bold orange flavor to compliment the cake without overpowering the berry flavor.
  • Cranberries: This cake is absolutely loaded with fresh cranberry pieces for the tart, fruity flavor in every bite! You could also keep the berries whole for bigger bursts of cranberry flavor or swap in frozen berries.
  • Cream Cheese: In addition to fruity bursts of berry flavor, this cake has creamy rich tangy bits of cream cheese throughout. You want to cut the cream cheese block into small pieces and it’s important to coat them in cornstarch so they don’t all sink to the bottom of the pan.
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Kitchen Tools & Equipment

  • Cake Pan: A 9-inch round spring-form pan is great for making a single layer cake like coffee cake. It has high sides for a taller cake without layering. The latch makes it easy to remove the cake for a nice presentation for serving.
  • Baking Spray: Another tool to make your cakes release from your pans easily is baking spray. The special spray is a mixture of non-stick spray and flour which keeps your cake from sticking or burning on the sides. If you don’t have baking spray, use butter and lightly coat it with some flour.
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How to Make Cranberry Cream Cheese Coffee Cake

Time needed: 1 hour and 10 minutes.

  1. Make the Topping

    Combine the brown sugar, flour, and cinnamon in a bowl. Using a fork or pastry cutter, mash the butter until it is in pea size crumbles. Set the bowl aside in a cool place, you don’t want the butter to melt so you can chill it as well.Cranberry Cream Cheese Coffee Cake streusel ingredients in mixing bowl

  2. Preheat and Prep

    Preheat your oven. Spray a spring-form pan generously with baking spray. You can also grease the inside with butter or non-stick cooking spray and coat lightly with flour.

  3. Make the Cake Batter

    Cream the butter and flour in a stand mixer until light and fluffy. Add the egg, vanilla, and orange zest and mix until combined. Sift the flour, baking powder, and salt in another bowl. Begin alternately adding the flour and milk a bit at a time until the batter is just combined and there are no dry streaks.Cranberry Cream Cheese Coffee Cake collage

  4. Layer the Cake and Fillings

    Pour half of the batter into the prepared pan. Toss the cream cheese chunks in the cornstarch. Sprinkle half the cream cheese pieces and the cranberries over the batter in the pan. Top with the remaining batter, then the rest of the cranberries and cream cheese.Cranberry Cream Cheese Coffee Cake collage

  5. Bake the Coffee Cake

    Evenly cover the cake with the brown sugar mixture. Bake the cake for 50-55 minutes, until a toothpick comes out clean when inserted in the center of the cake. Cool the cake for 10 minutes then remove from the pan to finish cooling. Let cool at least 20 minutes before serving.Cranberry Cream Cheese Coffee Cake on serving platter with drizzle

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Nutritional Facts

Nutrition Facts
Cranberry Cream Cheese Coffee Cake
Amount Per Serving
Calories 465 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 77mg26%
Sodium 247mg11%
Potassium 128mg4%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 37g41%
Protein 5g10%
Vitamin A 786IU16%
Vitamin C 3mg4%
Calcium 106mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Cranberry Cream Cheese Coffee Cake Tips & Tricks

  • Cornstarch Coating
    • Coating the cream cheese chunks in cornstarch before adding them to the batter keeps them from sinking to the bottom of the pan. If you use whole cranberries, you should coat them in cornstarch or flour as well or they will sink because they are heavier than the chopped pieces.
  • Don’t Over-Mix your Batter
    • Coffee Cakes are a naturally dense cake, so you want to make sure not to over mix the batter or it will be really dense. To keep from over-mixing, sift the flour before adding it to the cake batter. This is a good pro tip to remember when you are making any baked good batter!
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How to Store Cranberry Cream Cheese Coffee Cake

Serve: Cranberry Cream Cheese Coffee Cake can be at room temperature for up to 3 days, covered in a cool, dry place. It’s best served warm or room temperature.

Store: Keep Cranberry Cream Cheese Coffee Cake in the refrigerator for up to 1 week in an airtight container or wrapped in plastic wrap. Bring to room temperature or warm in microwave in 30 second bursts to serve.

Freeze: Cool Cranberry Cream Cheese Coffee Cake completely before freezing so moisture doesn’t collect. Wrap baking dish tightly with plastic wrap and then foil. To reheat, remove plastic wrap and bake from frozen (or thawed) in oven until warmed through.

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Ideas to Serve Cranberry Cream Cheese Coffee Cake

For extra cranberry goodness, serve your Cranberry Cream Cheese Coffee Cake with a warmed leftover Cranberry Sauce drizzle. Skip the brown sugar crumble, and frost your coffee cake or serve warm with a scoop of Vanilla Ice Cream for a special dessert. To add some healthy protein to your breakfast, add a side of Greek yogurt and a handful of chopped pecans.

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Using other Pans to Bake Cranberry Cream Cheese Coffee Cake

Muffins: Line a 12-cup muffin tin with paper liners or grease muffin tins very well. Fill muffin cups up 2/3 full and top with 1-2 tablespoons of the brown sugar topping. Bake for 20-22 minutes, or until a toothpick comes out clean when inserted. This batter could make 12-16 muffins.

Bundt Pan: For a fancy brunch cake, bake your Cranberry Cream Cheese Coffee Cake in a bundt pan. Grease a bundt pan generously with spray. Sprinkle half the crumb mixture into the bottom of the pan. Layer the batter with cream cheese and cranberries like usual, adding the remaining brown sugar mixture to middle of cake. Bake for 55-60 minutes, or until an inserted toothpick comes out clean. Cool for 30 minutes before inverting to remove.

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FAQ for Cream Cheese Cranberry Coffee Cake

Why is my cake dense?

Coffee cake is already a pretty heavy, dense cake but if you over-mix the batter once you add the flour, it will make it even more dense. You want to mix in the flour just until there are no dry steaks.

Do I have to use a spring-form pan?

No, you can use a bundt pan or a 9×13 inch baking dish to make this cake, or you could also make muffins. You just need to adjust the time depending on the size pan you use.

Recipe Card

Cranberry Cream Cheese Coffee Cake

Cranberry Cream Cheese Coffee Cake is an easy moist buttery cake with fresh cranberries, cream cheese, and brown sugar crumble topping.
Yield 12 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast and Dessert, Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Brown Sugar Crumble Topping:

  • 1 cup brown sugar , packed
  • 2/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter , cold and cut into cubes

Cranberry Coffee Cake:

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 2 cups cranberries , roughly chopped
  • 8 ounces cream cheese , diced
  • 1 tablespoon cornstarch

Instructions

Streusel Topping:

  • In a bowl, mix the brown sugar, flour, and cinnamon.
  • Cut in the butter until it looks like crumbles then set the topping aside.

Cranberry Coffee Cake:

  • Preheat oven to 350 degrees and coat springform pan with baking spray.
  • To your stand mixer, add the butter and sugar until light and fluffy. Then add in the egg, vanilla extract, and orange zest until mixed.
  • Sift dry ingredients into a bowl.
  • Add in dry ingredients and milk in batches, alternating them until just combined.
  • Add the half the batter to the springform pan.
  • Coat your cream cheese chunks in 1 tablespoon cornstarch.
  • Add half the cream cheese and half the cranberries to the batter, sprinkling them over the batter.
  • Add the rest of the batter to the pan and top with the remaining cranberries and cream cheese chunks. Then, sprinkle with streusel topping.
  • Bake for 50-55 minutes until the cake is set.

Nutrition

Calories: 465kcal | Carbohydrates: 61g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 247mg | Potassium: 128mg | Fiber: 1g | Sugar: 37g | Vitamin A: 786IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg

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Cranberry Cream Cheese Coffee Cake Variations

Raspberry: Raspberry Cream Cheese Coffee Cake with fresh raspberries instead of cranberries. You could also use blueberries, strawberries, or diced fruit like pears or apples.

Strawberry Shortcake: In the summer, swap the cranberries for fresh strawberry pieces and serve with Strawberry Topping and Cool Whip like a Strawberry Shortcake style dessert.

White Chocolate Chips: White Chocolate is a favorite combo with cranberries! Fold in ½ cup white chocolate chips (or dark chocolate chips) to the batter with the cranberries.

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More Festive Sweet Cranberry Desserts

Cranberry Cream Cheese Coffee Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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