This Cranberry Cake is a tender, buttery delight bursting with tart cranberries and topped with a sweet cinnamon-pecan streusel. It’s the perfect holiday coffee cake or simple dessert to serve warm by the fire with a cup of tea or coffee. Whether for a festive brunch or an after-dinner treat, this cake brings classic comfort with every slice.
Why You’ll Love This Recipe
This cranberry cake is easy to prepare, incredibly moist thanks to the combination of milk and sour cream, and packed with bright, juicy cranberries. The cinnamon streusel adds a delicious crunch and a hint of spice, making it ideal for the holidays or cozy winter evenings. It’s also perfect for sharing—just one pan makes enough for a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake
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all-purpose flour
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baking powder
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baking soda
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fine sea salt
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unsalted butter (melted and cooled)
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granulated sugar
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large eggs
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milk
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sour cream
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pure vanilla extract
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fresh or frozen cranberries (do not thaw if frozen)
Streusel Topping
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light brown sugar
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all-purpose flour
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ground cinnamon
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fine sea salt
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unsalted butter (melted and cooled)
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chopped pecans (optional)
Directions
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Preheat oven to 350°F. Spray a 9×13-inch pan with nonstick spray and line with parchment paper. Set aside.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, whisk melted butter and granulated sugar until combined. Add eggs and whisk until smooth.
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Whisk in the milk, sour cream, and vanilla extract until well incorporated.
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Gently stir the dry ingredients into the wet mixture using a spatula until just combined—do not overmix.
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Fold in the cranberries and spread the batter evenly into the prepared pan.
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In a small bowl, prepare the streusel by combining brown sugar, flour, cinnamon, and salt. Stir in the melted butter with a fork until clumps form. Mix in pecans, if using.
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Sprinkle the streusel evenly over the batter.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for at least 15–20 minutes before serving warm or at room temperature. Dust with powdered sugar if desired.
Servings and timing
Servings: 15 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 25 minutes
Variations
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Nut-Free Version: Simply omit the pecans in the streusel topping.
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Orange Zest: Add 1 tablespoon of orange zest to the batter for a citrus twist.
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Glaze Finish: Drizzle with a simple powdered sugar and milk glaze instead of powdered sugar.
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Mini Cakes: Bake in muffin tins for individual servings—adjust baking time to 18–22 minutes.
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Add Spices: Mix in a dash of nutmeg or cardamom to the batter for extra warmth.
Storage/Reheating
Store the cranberry cake covered at room temperature for 2–3 days or in the refrigerator for up to 4 days. To reheat, microwave individual slices for 10–15 seconds or warm in a low oven until just heated through. This cake can also be frozen: wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. Do not thaw them before adding to the batter.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean with no wet batter. The top will be golden brown and slightly firm to the touch.
Can I make this ahead of time?
Yes, it tastes great the next day. Bake, cool, and store covered until ready to serve.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute and will yield a similar texture.
Can I use different berries?
You can substitute cranberries with fresh blueberries or chopped cherries, though the flavor will change.
What type of milk should I use?
Whole milk is ideal for richness, but 2% also works well.
Why is my streusel sinking?
If the batter is too wet or the streusel is too fine, it may sink slightly. Be sure to form clumps in the topping for best texture.
How do I keep the cranberries from sinking?
Coat cranberries lightly with a bit of flour before folding into the batter to help them stay suspended.
Is it okay to bake this in a glass dish?
Yes, but reduce the oven temperature by 25°F and increase baking time slightly.
Can I double the recipe?
Yes, but use two 9×13 pans for even baking and be sure to rotate them in the oven halfway through.
Conclusion
This Cranberry Cake is a simple yet show-stopping treat that brings a balance of tartness, sweetness, and spice to your dessert table. Whether served warm with coffee or packed up for a holiday gathering, this cake is a festive favorite that’s as easy to make as it is to love.
Print
Cranberry Cake
- Total Time: 1 hour 25 minutes
- Yield: 15 slices
- Diet: Vegetarian
Description
This festive Cranberry Cake is filled with tart cranberries and topped with a buttery cinnamon-pecan streusel. Perfect as a holiday coffee cake or cozy dessert, it’s easy to prepare and full of seasonal flavor.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted and cooled
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 12 ounces fresh or frozen cranberries (do not thaw if frozen)
- For the streusel:
- 3/4 cup light brown sugar, lightly packed
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- 6 tablespoons unsalted butter, melted and cooled
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch pan with nonstick spray and line with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together melted butter and granulated sugar. Add eggs and whisk until smooth. Mix in milk, sour cream, and vanilla extract until well combined.
- Using a spatula, stir dry ingredients into the wet ingredients just until combined. Fold in cranberries.
- Spread batter evenly into prepared pan.
- Make the streusel: In a small bowl, combine brown sugar, flour, cinnamon, and salt. Stir in melted butter using a fork until clumps form. Stir in chopped pecans if using.
- Sprinkle streusel evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for at least 15–20 minutes before serving. Dust with powdered sugar if desired.
Notes
- Store covered at room temperature for 2–3 days or refrigerate for up to 4 days.
- Use fresh or frozen cranberries, but do not thaw if using frozen to avoid excess moisture.
- Optional: top with powdered sugar before serving for an elegant finish.
- Serve warm or at room temperature for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 33g
- Sodium: 258mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.4g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 57mg
