Ohhh yes — Cranberry Orange Buttermilk Coffee Cake 🍊🍒
Bright citrus, tangy cranberries, super-tender crumb, and that cozy coffee-cake vibe. This one feels fancy but is totally doable.
Cranberry Orange Buttermilk Coffee Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1½ cups fresh or frozen cranberries (do not thaw)
Streusel Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
Optional Orange Glaze
- ½ cup powdered sugar
- 1–2 tbsp fresh orange juice
- ½ tsp orange zest
Instructions
- Preheat & prep
Preheat oven to 350°F (175°C). Grease a 9×9-inch pan or line with parchment. - Make streusel
Mix brown sugar, flour, and cinnamon. Cut in butter until crumbly. Chill while you make the batter. - Mix dry ingredients
Whisk flour, baking powder, baking soda, and salt. - Cream butter & sugar
Beat butter and sugar until light and fluffy. Add eggs one at a time, then orange zest and vanilla. - Add buttermilk & flour
Alternate adding dry ingredients and buttermilk, starting and ending with flour. Mix just until combined. - Fold in cranberries
Gently fold cranberries into batter. - Assemble
Spread batter into pan. Sprinkle streusel evenly over the top. - Bake
Bake 40–45 minutes, until a toothpick comes out clean and top is golden. - Glaze (optional)
Whisk glaze ingredients and drizzle over cooled cake.
Pro Tips
- Toss cranberries with 1 tbsp flour to prevent sinking.
- Frozen cranberries work beautifully—no need to thaw.
- For extra orange flavor, add a few drops of orange extract.
Perfect for
☕ brunch
🎄 holidays
🥄 “just one more slice” moments
If you want, I can give you:
- Bundt cake version
- Loaf-pan version
- Extra-moist sour cream swap
- Cranberry orange cream cheese swirl
Just tell me 😌
