Classic Cranberry Sauce Coffee Cake

Coffee cake is one of those recipes that makes your house smell like a bakery. I love serving it when we have friends over for brunch or when the kids want something special on weekend mornings. But regular coffee cake can get a little boring after a while.

That’s where cranberry sauce comes in. You know that leftover cranberry sauce sitting in your fridge after Thanksgiving? Instead of letting it go to waste, I started swirling it into my coffee cake batter. The tangy sweetness pairs perfectly with the cinnamon crumb topping, and it adds just enough moisture to keep each slice tender.

The best part is you don’t need to make cranberry sauce from scratch. Store-bought works just fine, or you can use up those holiday leftovers. Either way, you’ll end up with a coffee cake that’s anything but ordinary.

What Kind of Cranberry Sauce Should I Use?

For this coffee cake, you’ll want to use whole berry cranberry sauce rather than the jellied kind, as the berries add nice texture and bursts of flavor throughout each slice. Homemade cranberry sauce works great, but store-bought is perfectly fine too – just make sure it’s the chunky variety with actual cranberry pieces. If you only have jellied cranberry sauce on hand, you can still use it, but the cake won’t have those lovely pockets of fruit. The sauce should be at room temperature when you add it to the batter, so if it’s been in the fridge, let it sit out for about 30 minutes before baking.

Options for Substitutions

This coffee cake is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Cranberry sauce: While cranberry sauce is the star here, you can use other thick fruit preserves like raspberry jam, blueberry compote, or even apple butter. Just make sure it’s not too runny or it might make the cake soggy.
• Almond extract: If you’re not a fan of almond flavor, you can replace it with more vanilla extract or try orange extract for a citrus twist.
• White chocolate chips: Feel free to swap these with regular chocolate chips, dried cranberries, or chopped walnuts. You could even leave them out completely if you prefer.
• Sliced almonds: Chopped pecans, walnuts, or even pumpkin seeds work great as alternatives. If you have nut allergies, just skip this topping entirely.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for a heartier texture, but don’t go beyond that or the cake might become too dense.

Watch Out for These Mistakes While Baking

The biggest mistake when making this coffee cake is using cold butter, which will create lumps in your batter instead of the smooth, creamy texture you want – make sure your butter is truly at room temperature by pressing it with your finger to see if it gives easily.

Another common error is overmixing the batter once you add the flour, which can result in a tough, dense cake rather than the tender crumb you’re after – mix just until the ingredients are combined and no streaks of flour remain.

Don’t forget to gently fold in your cranberry sauce instead of stirring vigorously, as this prevents the berries from breaking apart and turning your batter an unappetizing color.

For the best results, check your cake with a toothpick inserted near the center (but not directly in the middle where cranberry sauce might be) – it should come out with just a few moist crumbs attached, not wet batter.

What to Serve With Cranberry Sauce Coffee Cake?

This coffee cake is perfect for brunch alongside a hot cup of coffee or black tea, since the tart cranberries and sweet white chocolate create a nice balance that pairs well with warm beverages. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream when I want to make it feel more like dessert. For a complete brunch spread, try it with scrambled eggs, crispy bacon, and fresh fruit like sliced oranges or berries. The almond flavors in the cake also go really well with a glass of cold milk if you’re serving it as an afternoon snack.

Storage Instructions

Keep Fresh: This coffee cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The cranberry sauce actually helps keep it from drying out, which is one of my favorite things about this recipe!

Refrigerate: If you want to keep it longer, pop it in the fridge where it’ll stay good for up to a week. I actually think it tastes even better after a day or two because all those flavors have time to meld together.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. This makes it super easy to grab a piece whenever you’re craving something sweet with your morning coffee.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or warm them up in the microwave for 20-30 seconds. If you’re serving from the fridge, it’s delicious cold or you can warm it slightly to bring back that fresh-baked taste.

Preparation Time	20-30 minutes
Cooking Time	40-60 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3150-3450
• Protein: 38-44 g
• Fat: 120-135 g
• Carbohydrates: 470-510 g

Ingredients

For the cranberry cake:

• 1/2 tsp lemon extract
• 1 cup whole berry cranberry sauce (I use Ocean Spray)
• 1 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp baking soda
• 1/2 cup unsalted butter (softened to room temperature)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups all-purpose flour
• 1 cup buttermilk

For the topping:

• 1/4 cup sliced almonds, toasted
• 6 oz white chocolate chips (Ghirardelli provides the best melt)

For the optional glaze:

• 3/4 cup powdered sugar
• 1/2 tsp almond extract
• 2 tbsp milk

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).

Generously grease and flour a tube pan or bundt pan, making sure all sides are covered to prevent sticking.

Set the prepared pan aside until ready to use.

Step 2: Make the Cake Batter

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 tsp lemon extract

In a large bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition.

Pour in the buttermilk and mix to combine.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add these dry ingredients to the wet mixture, stirring just until combined.

Finally, stir in the almond extract, vanilla extract, and lemon extract until well incorporated.

I always recommend mixing just until everything’s combined for a tender crumb.

Step 3: Assemble and Bake the Cake

• cake batter from Step 2
• 1 cup whole berry cranberry sauce

Pour half of the prepared batter into the greased and floured pan, spreading it evenly.

Spoon the cranberry sauce evenly over this batter layer.

Then, pour the remaining batter on top and smooth the surface with a spatula.

Bake the cake in the preheated oven for 40 to 60 minutes, or until a cake tester inserted in the center comes out clean.

Remove the cake from the oven and let it rest in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.

For best texture, let the cake cool before adding any toppings.

Step 4: Toast the Almonds

• 1/4 cup sliced almonds, toasted

While the cake is baking or cooling, preheat your oven to 325°F (163°C).

Spread the sliced almonds in an even layer on a baking sheet.

Toast the almonds for 10 to 15 minutes, shaking the pan occasionally for even browning.

Remove from the oven and let them cool.

I find freshly toasted almonds add a lovely crunch and boost of flavor to the cake.

Step 5: Make and Apply the Toppings

• 6 oz white chocolate chips
• toasted almonds from Step 4
• 3/4 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp almond extract

For the white chocolate drizzle, place the white chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each until melted and smooth.

Drizzle the melted white chocolate over the fully cooled cake.

Sprinkle the toasted almonds evenly over the top.

Alternatively, for a glaze, stir together the powdered sugar, milk, and almond extract in a small bowl until smooth, then drizzle the glaze over the cake and top with the toasted almonds.

Sometimes I like to do a bit of both—white chocolate and a little glaze—for extra indulgence.

Step 6: Serve

Slice the cranberry coffee cake and serve.

It goes perfectly with a hot cup of coffee or tea, and is just as delicious the next day!