Recipe summary

Hands-on time:
12 mins. to 20 mins.
Baking time:
40 mins. to 45 mins.
Total time:
52 mins. to 1 hrs 5 mins.
24 servings
This moist, dense (but not heavy) coffeecake, aromatic with cinnamon and a buttery streusel topping, offers a thin layer of whole-berry cranberry sauce just below its surface. Add dried cranberries to the batter for a more assertively cranberry cake, if you like; but this version is pleasingly simple. And it's a tasty way to add healthy whole grains and fiber to your family's breakfast.
Volume Ounces Grams

Streusel topping


  • 1 cup whole-berry cranberry sauce, stirred to break up any clumps


  • 1/2 cup (8 tablespoons) butter
  • 1 cup + 2 tablespoons brown sugar
  • 2 large eggs
  • 1 cup sour cream or yogurt; low-fat is fine, avoid nonfat
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups King Arthur White Whole Wheat Flour


  1. 1) Preheat the oven to 350F. Lightly grease a 9" x 13" pan.
  2. 2) To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
  3. 3) To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
  4. 4) Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; that's OK.
  5. 5) Beat in the sour cream or yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
  6. 6) Scoop the batter into the prepared pan, smoothing it to the edges.
  7. 7) Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
  8. 8) Sprinkle the streusel evenly atop the cake.
  9. 9) Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
  10. 10) Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!)
  11. Yield: 2 dozen 2" squares.

Tips from our bakers

  • Looking for a white-flour version of this coffeecake? Check out our Yogurt-Cranberry Coffeecake.
  • If you buy whole-berry cranberry sauce, you'll probably find yourself with a 14-ounce can, with only about 2/3 of it used for this recipe. Can you just go ahead and spread the rest onto the cake? Yes, but it may create more "hills and valleys" in the cake; the volume of sauce will become significant enough to sink down into the cake, rather than lie on the surface under the streusel. All good; your choice.