Cranberry-Orange Coffeecake

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Yield: 12 to 16 servings

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This streusel-topped, orange-scented cake, studded with dried cranberries, is drizzled with orange glaze for a delicious final touch.

Cranberry-Orange Coffeecake

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 to 16 servings
Published: 09/19/2012





  • ½ cup confectioners' sugar
  • ¾ to 1 tablespoon orange juice


1) Preheat the oven to 350°F. Grease and flour an 8-cup capacity ceramic, glass, or metal baking pan; a 9" square pan works well here.

2) To make the cake: Beat together the butter, sugar, eggs, baking powder, baking soda, salt, and orange oil or rind.

3) Add the flour alternately with the sour cream or yogurt, stirring after each addition.

4) Stir in the cranberries.

5) Spread the batter in the pan. Stir together the topping ingredients, and sprinkle atop the batter.

6) Bake the coffeecake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

7) Remove the cake from the oven, place it on a rack, and let it cool for 10 to 15 minutes.

8) To make the glaze: Stir together the sugar and enough orange juice to make a pourable icing. Drizzle the glaze over the cooled cake.

Yield: 12 to 16 servings.


  • star rating 12/13/2014
  • Alison G. from Jacksonville, Florida
  • This coffeecake was absolutely scrumptious! I would only give myself as the baker one star, simply because I poorly planned the preparation and used a poor choice for the container. In the future, I will use a square or rectangular baking dish, rather than a round and probably too tall ceramic dish. I took it out from the oven a couple times and the batter was still undercooked (another reason why I am giving myself as the baker one star!). I really enjoyed the orange rind to give that hint of citrus flavor. Next time, I will also use fresh cranberries because I think it would contribute to the unique texture of this coffeecake. I was very pleased with the topping, too! It gave the coffeecake that extra something and just the right amount of crunch! Thank you for a delicious recipe! I can't wait to try it again and see just how wonderful it actually is!
  • star rating 11/10/2014
  • Melinda from Globe, AZ
  • This is an excellent recipe that lends itself well to variation. Covering raisins, apricots and dried cranberries in red wine and allowing the fruit to soak overnight or until all the wine has been absorbed creates a moist, very flavorful cake. Toasting pecans and walnuts with a little Mediterranean sea salt, allowing them to cool then chopping them finely and adding them to the glaze provides enough crunch and creates a lovely contrast to the sweetness of the glaze. This is such a friendly, inviting recipe. It is a joy to rediscover it time after time!
  • star rating 11/20/2013
  • Tara from Albany, NY
  • Awesome cake!! I made this for Christmas Eve day and Christmas morning...lets just say the cake went and I lucky had made two and had one for Christmas Day too!! Now we make it every year! Delicious!!!
  • star rating 12/27/2012
  • Annie from Cobbs Creek, VA
  • Outstanding, I use fresh cranberries in mine.
  • star rating 12/19/2012
  • mainegirlfriday from Bangor, Maine
  • Made it with some Kefir that had gone sour. (it was fat-free, but the thing came out great). Used fresh-frozen cranberries instead of dried, and it was perfect without changing the amt of sugar in the recipe at all. oh, didn't have any orange on hand, so mine was just a cranberry coffeecake. I had to put it in the freezer because I just.kept.eating....I'm having some with Christmas breakfast for sure!
  • star rating 12/02/2012
  • Eve from Illinois
  • Bland and just not that great.
    We're sorry for the disappointment. If you'd like to troubleshoot this recipe with one of our bakers, call us at 800-827-6736 - we're here from 8 AM to 9 PM weekdays and 9AM to 9 PM on weekends. Together, we can make this right just in time for holiday entertaining. Irene @ KAF
  • star rating 10/31/2012
  • mice from KAF Community
  • I made this to take to work and everyone raved about it. They said this is definitely a keeper! The recipe calls for 1/4 tsp orange oil or 1 TBS orange rind and I put in BOTH because I like the orange flavor. I had to buy the white whole wheat flour because I had never used it before. I made it the night before so it cooled overnight before I put the glaze on it and it was perfect. I would definitely recommend this recipe.
  • star rating 10/15/2012
  • acr1127 from KAF Community
  • The cake in this recipe is extremely bland and almost tasteless. There is nothing to recommend it. The topping is sickly sweet, almost to the point of being inedible. You certainly don't need the glaze except to make it pretty. Also, if you make this, be sure you cool it longer than the 10-15 min. recommended or the glaze just melts into the sugar on top.
  • star rating 10/11/2012
  • CakeJunkie from San Francisco
  • I made the recipe in my paper King Arthur Catalog, which called for milk in the glaze instead of orange juice. I wish I had used OJ now that I see the online recipe! It's a very good cake but i would like the extra zing from more orange.
  • star rating 10/07/2012
  • Annie from Atlanta Ga
  • A really great recipe. Everything turned out perfectly. I would just add a little more orange and cranberry. Just personal taste though.

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