Coffee Cake with Dried Cranberries

Cranberry Coffee Cake

  • Author: Liz
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings


With a hint of orange, and dried cranberries, this Cranberry Coffee Cake will be a family favorite.


3/4 cup (1 + 1/2 sticks) butter, softened

3 eggs, room temperature

1 + 1/2 cups sour cream

1 tablespoon vanilla

Zest and juice of 1/2 medium sized orange

2 + 1/4 cups flour, all-purpose

1 + 1/4 cups sugar, granulated

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 bag (5 oz) Mariani Dried Cranberries plus extra for topping


Preheat oven to 350 degrees

Prepare pan with non-stick cooking spray – can use 9 inch spring form pan or 13×9 baking dish

Cream butter

Add sour cream, vanilla and eggs, mix well

Add zest and juice of orange, mix well

In a medium bowl, combine the dry ingredients, whisk together slightly

Gradually add dry ingredients to wet ingredients, reserving a small amount of dry ingredients

Add dried cranberries to dry ingredients and toss to coat

Fold cranberries into mixture

Spread evenly into pan

Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean

Cool 5 minutes, remove from pan (unless you are serving in the baking dish)

Serve warm, room temperature or chilled

Store leftovers in airtight container



Make Ahead – to make the day before, prepare as directed, then wrap in plastic wrap and store in refrigerator over night.

To bake – remove from fridge at least 30 minutes prior to baking. You may need to increase baking time a little if the cake is too cold.

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