Cranberry Orange Coffee Cake

Cranberry orange coffee cake was an easy pleasure in the middle of winter. The recipe is from Joy the Baker and I halved it, because two loaves seemed like a lot for two people. Now I wish I made more. It was so good and it is going super fast.

The ingredients needed to make this cranberry orange coffee cake…it’s always so easy when you lay them all out before starting.

Ingredients needed to make Cranberry Orange Coffee Cake - get the recipe from
The batter, all ready for the oven. Oh it smells so delicious.
Cranberry Orange Coffee Cake

The crumble coating was my favorite and it took this cranberry orange coffee cake to a whole new level!

This Cranberry Orange Coffee Cake is a moist crumb cake that will brighten up any cold winter night! Get the quick and easy coffee cake recipe from

The finished product…yummm!! I was in such a hurry to have a piece that I didn’t wait for the cake to completely cool before drizzling the glaze. Don’t make the same mistake I did…wait.

This Cranberry Orange Coffee Cake is a moist crumb cake that will brighten up any cold winter night! Get the quick and easy coffee cake recipe from

A cup of tea in one hand and a slice of this coffee cake in the other made my morning very relaxing.

I’m holding on to this cranberry orange coffee cake recipe for a while.

Cranberry Orange Coffee Cake
Prep time
Cook time
Total time
Yield: 1 9x5 inch loaf
For the Cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup unsalted butter, at room temperature
  • 1 egg, beaten
  • ¾ cup fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons pure vanilla extract
  • 1 cup coarsely chopped fresh cranberries
  • ½ cup coarsely chopped pecans
For the Topping:
  • 2 tablespoons unsalted butter, cold
  • ¼ cup all-purpose flour
  • 1½ tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • A pinch of salt
  • ¼ cup coarsely chopped pecans
For Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoon milk
  1. Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan and line with parchment. Grease parchment, leaving overhang.
  2. In a large bowl, whish together flour, sugar, baking powder, baking soda and salt. Add in butter and using your finger tips, work into flour mixture until it looks like coarse meal. In another bowl, whisk together the egg, orange juice, orange zest and vanilla extract. Add the wet ingredients into the flour mixture and stir until everything is incorporated. Add in cranberries and pecans and fold into batter.
  3. Pour batter into prepared pan. Make the topping by mixing all the ingredients in a bowl. Using your fingers, rub together until crumbly. Sprinkle the batter with the topping.
  4. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 50-60 minutes. Let cool in pan for 15 minutes before removing and cooling on a wire rack.
  5. Make glaze: whisk together the powdered sugar and 1 tablespoon milk. Drizzle over coffee cake.