Today’s easy Cranberry Coffee Cake is the perfect way to begin (or end) holiday festivities.
The holidays are a time for family, friends, traditions, and…getting away with eating dessert for breakfast.
For whatever reason (not that I’m complaining), coffee cake always seems to get a pass at the breakfast table.
A slice of streusel-topped Apple Coffee Cake at 8 a.m. is socially acceptable.
Meanwhile, try eating a slice of Caramel Apple Cake in front of your mother for breakfast and a lecture might ensure.
To avoid confrontation this holiday season, bake up a cranberry coffee cake bundt for Christmas brunch.
- It’s a coffee cake that’s totally dessert-worthy but it has a few healthy surprises up its sleeve (do coffee cakes have sleeves?).
- Like this Pumpkin Coffee Cake, it celebrates the season.
5 Star Review
“We loved this cake!! The crumb is just lovely. Will definitely be making this again over the holidays!”— Joanie —
Why I Love This Healthy Cranberry Coffee Cake
This cranberry coffee cake is everything the best coffee cake should be and more.
- Sorry, sour cream, healthy greek yogurt contributes all the moisture and tenderness this coffee cake needs with less fat and fewer calories.
- Fresh whole cranberries are folded into the batter for an interesting (and festive) deviation from Grandma’s Coffee Bundt Cake.
obligatoryglaze kisses the surface and hugs every nook and cranny of this bejeweled bundt.
- Sweet, but not too sweet, the tart fresh cranberries also help cut through the sweetness of the cake and its simple glaze.
- Oh, and this cranberry coffee cake is ready in less than an hour, including baking time (truly a Christmas miracle).
I think we can all safely assume that cranberry coffee cake has secured a spot on Santa’s “nice” list this year.
How to Make Cranberry Coffee Cake
For a healthy holiday surprise, try this beautiful cranberry coffee cake bundt.
With a tender crumb reminiscent of pound cake, this cranberry-studded treat will be the star of your holiday brunch.
- Greek Yogurt. In place of traditional sour cream, I used protein-packed Greek yogurt (like in my Coffee Cake Muffins). Greek yogurt performs the same functions as sour cream in baking—making the cranberry coffee cake incredibly moist and balancing its flavor.
- Butter. Adds rich, pound cake-like flavor, richness, and tenderness to the crumb.
- Sugar. Sweetens the coffee cake and adds additional moisture. (For another sweet treat, try my Banana Bundt Cake).
- Eggs. Provides structure to the coffee cake bundt and contributes additional moisture and softness.
- Flour. This recipe uses another one of my favorite stealthy-healthy baking sneaks: a blend of all-purpose and white whole wheat flour which adds nutrition and a hint of nuttiness.
- Baking Powder + Baking Soda. The baking powder does most of the heavy lifting in this recipe while baking soda helps neutralize acids, tenderizes the crumb, and gives a little extra floof!
- Cranberries. These little jewels of tart and sweet perfection are studded throughout this whimsical, festive holiday bundt cake (just like in my favorite Cranberry Orange Muffins).
- Vanilla + Almond Extract. Since almond and cranberries taste so marvelous together I went a little extra with a few splashes of almond extract in addition to classic vanilla extract.
- Powdered Sugar. Mixed simply with Greek yogurt and almond extract to create the perfect sweet finish for this cranberry coffee cake.
If you prefer a thicker glaze, add additional powdered sugar. For a thinner glaze, you can add a few teaspoons of milk until the glaze reaches your desired consistency.
- Cream together the butter and sugar. Add the remaining wet ingredients.
- Whisk together the dry ingredients. Add the dry ingredients into the wet, mix well, then fold in the cranberries.
- Pour the batter into a 10-cup bundt pan. Bake the cranberry coffee cake at 350 degrees F for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Make the glaze. Drizzle the glaze over the cake, slice, and serve. ENJOY!
- To Store. Keep leftover cranberry coffee cake well wrapped at room temperature for up to 2 days.
- To Freeze. Cranberry coffee cake may be stored in the freezer for up to 3 months. For best results, wrap tightly in plastic wrap and then a layer of foil. Defrost overnight in the fridge or at room temperature for several hours before serving.
Recommended Tools to Make this Recipe
- Bundt Pan. This one never sticks and is easy to clean!
- Beater Blade Attachment. No more bowl scraping with your stand mixer required.
- Mixing Bowls. This colorful and festive set will put you into the holiday baking spirit.
Put a bow on this cranberry sour cream coffee cake and call your holiday shopping done! Do yourself a favor and gift one to yourself too!
Frequently Asked Questions
Sure! To make mini, giftable cranberry coffee cakes, divide the batter into several smaller loaf pans and bake. You will want to decrease the baking time considerably so start checking around 20-25 minutes since they will bake a lot faster than in a single, large bundt.
I’m always a fan of experimentation, but to be honest I wouldn’t recommend this swap. Greek yogurt is much thicker than buttermilk, so it would likely change the consistency of the cake. Sour cream is a much safer swap for Greek yogurt in this cranberry coffee cake than buttermilk.
If you have a 1-to-1 gluten free flour you have used in the past with success, you could certainly experiment with it. I’d love to hear about your results if you try it.
Sure! Note that dried cranberries are sweeter. Your coffee cake will still be delicious, just different than the original recipe. I’d start with 1/2 cup dried and see if you are happy with the ratio.
Cranberry Coffee Cake
For the Cranberry Coffee Cake:
- 1/2 cup unsalted butter (1 stick), at room temperature
- 1 cup granulated sugar plus 2 tablespoons
- 2 large eggs at room temperature
- 1 cup low-fat plain Greek yogurt or full-fat (you can use fat free, but the cake will be slightly less moist)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 cups white whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder I recommend using aluminum free
- 1/2 teaspoon salt
- 3/4 cup fresh cranberries (or frozen and thawed)
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, incorporating fully between each. Scrape down the sides of the bowl, then add the Greek yogurt, vanilla extract, and almond extract.
- In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
- Add to the butter/yogurt mixture and beat gently until evenly combined. Fold in the cranberries.
- Pour the batter into the prepared pan, smooth the top, then bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Turn out of the pan onto the rack and allow to cool a few more minutes.
- To make the glaze, whisk together powdered sugar, Greek yogurt, and almond extract until smooth. If you desire a thicker glaze, add additional powdered sugar a tablespoon at a time until you reach the desired consistency. Drizzle the glaze over the cake, then slice and serve.
- TO STORE: Keep leftover cranberry coffee cake well wrapped at room temperature for up to 2 days.
- TO FREEZE: Cranberry coffee cake may be stored in the freezer for up to 3 months. For best results, wrap tightly in plastic wrap and then a layer of foil. Defrost overnight in the fridge or at room temperature for several hours before serving.
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