Cranberry Coffee Cake

Vanilla cake, topped with a layer of cranberries, orange mascarpone, and streusel, this cranberry coffee cake is perfect for brunch.

What is streusel?

Streusel is similar to the crumb topping you would find on a coffee cake but it is usually a bit thicker and slightly less crumbly. Almost like sugar cookie dough that gets crumbled on top and bakes into little crunchy crumbly bits. Streusel is simply made from flour, sugar, butter, and vanilla – of course you can add salt and/or lemon zest for a little extra flavor!

What do cranberries taste like?

I like to think of cranberries as a winter raspberry. They are tart but with a bright and fruity flavor – I don’ t recommend eating them without cooking them first but once cooked or baked, they’re delicious!

What makes coffee cake different from cake?

The main difference between a standard cake and a coffee cake is that coffee cake tends to have a streusel or crumble layer on top as opposed to any sort of frosting.

Can I make this streusel cake in advance?

Yes! This cake is delicious warm from the oven (it does need to cool a bit first to hold together) but you can also make it the day before, let it come to room temp and cover the top with a sheet of plastic wrap. If you want to make it a few days in advance, transfer it to an airtight container and store it in the fridge; just be sure to let it warm up or come to room temperature before serving it.

Is it better to bake with fresh or frozen cranberries?

Both fresh and frozen cranberries work perfectly in this recipe! Use whatever you can find.

Tips for making Cranberry Coffee Cake

• Allow the mascarpone to come to room temperature before trying to stir it together with the sugar and orange juice, this will give you a soft consistency without having to whip air into it with a mixer.
• Fresh or frozen cranberries berries will work for both the filling and topping.
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• If you don’t have a 9″ springform pan, a regular 9″ metal cake pan will work too!
• This cake can be difficult to tell when it is finished baking, but if a toothpick is inserted in the center, just make sure no raw cake batter comes out with it.
• Let the cake cool for 10 minutes, or ideally overnight, before releasing the spring form so that it has a chance to set slightly.

Additional Streusel cakes to try!

• Red Currant Cake (Johannisbeer Streuselkuchen)
• Pumpkin Coffee Cake
• Apple Blackberry Tart

Ingredients for Cranberry Coffee Cake

• Cranberries: Fresh or frozen cranberries will both work for this cranberry coffee cake.
• Brown Sugar: I like to use brown sugar in the cranberry filling because it adds a little extra warmth but white sugar or maple syrup will work as well.
• Orange Juice: Anything from orange juice to apple cider, or even pomegranate juice will work to cook down the cranberries. *Ignore the lemon juice in the photo <3 it was a late night
• Sugar: White granulated sugar is used in the mascarpone layer, streusel, and cake batter.
• Mascarpone: Mascarpone is used as part of the filling of this cake to make a delicious, moist and creamy center. I haven’t tested any alternatives but I believe cream cheese or full fat greek yogurt could work as well.
• All Purpose Flour: Any all purpose flour will work for this cranberry cake! I have not yet tried any other flours with this recipe – the flour is in both the vanilla cake base as well as the crumb topping.
• Baking Powder: Baking Powder helps the cake rise so ensure that it is not expired.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake and the streusel.
• Eggs: I use standard large eggs from the store.
• Butter: Butter adds moisture and richness to this vanilla cake base as well as the streusel.
• Salt: Salt helps balance out all of the sweetness in the cake and enhances the flavors of the fillings.
• Turbinado Sugar: this one is very optional but I love topping the cake, after the streusel and extra cranberries have been added, with turbinado sugar for a little extra sweetness and crunch.

How to make Cranberry Coffee Cake?

Cranberry Filling

• In a large pot, add in all of the cranberries except about 15 of them. Add in the brown sugar and juice. Place the pot over the stove and cook over medium heat, stirring frequently, until it becomes thick and reduced.
• Transfer the cranberry sauce to a large shallow dish to cool it down while prepping the rest of the layers.

Make the Streusel

• In a medium bowl whisk together the flour and sugar. Then add in the butter and vanilla.
• Rub the butter into the dry ingredients using a fork until all of the butter has been fully mixed in.

Mascarpone Layer

• In a medium mixing bowl, add in the room temperature mascarpone along with the orange zest, sugar, orange juice, vanilla and salt.
• Use a spoon or rubber spatula to stir together and set aside.

Assemble and Bake the Cake

• Preheat the oven to 350 F and place a rack in the center.
• Line a 9″ springform pan with parchment paper or a baking spray with flour in it.
• In the bowl of a stand mixer, whisk together the flour, baking powder, sugar, and salt. Then add in the soft butter, eggs, and vanilla.
• Use the paddle attachment to mix the batter first on low speed for 10 seconds, then turn it to high for 20 seconds. Scrape down the sides of the bowl to make sure the batter is fully mixed. Spoon a large dollop, just under a quarter cup of the orange mascarpone layer, into the batter and use the spatula to combine.
• Pour the cake batter into the lined springform pan. Use a rubber spatula to level out the surface of the cake.
• Dollop the mascarpone filling over the top and gently spread it out into an even layer.
• Dollop the cranberry sauce over the mascarpone layer and spread out to create an even layer.
• Clump the streusel and sprinkle it over the cranberry layer.
• Sprinkle the cranberries that were set aside over the top.
• Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 25 more minutes.
• Insert a tooth pick into the center, if it comes out with cake batter on it or the cake doesn’t seem solid, bake for another 5-10 minutes.
• Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.
• Ideally allow the cake to cool for at least 20 more minutes before cutting into and serving.