Cranberry coffee cake

I can’t tell you enough how awesome this Cranberry coffee cake is. I have actually made this with apples too and it was the bomb!

Here you have it, another version of my popular apple and caramel coffee cake. 

I really like this cranberry coffee cake a lot as well. The tart of the cranberries goes really well with the sweetness of the crumble topping.

I got organic cranberries at Trader Joes but if you can’t get organic ones just make sure you clean them really well.

I actually have other cranberries recipes that I also like a lot that I have not made in a while so I will post them here in case you want to check them out.

Unconventional cranberry pie
Healthier cranberry crumb bars
Cranberry and oatmeal breakfast muffins
Chocolate chip cranberry flax cookies

Cranberry season is just upon us. I really want to get some new recipes in the blog with cranberies so I will have to research around and see what I can come up with.

Until then,

Enjoy this cake.

Here you have the cranberry mixture after being in the stove for about 10 minutes to soften. The right picture is the streusel topping. I used coconut oil instead of olive oil.

Spread the cranberries over the batter, which will be rather thick, gently followed by the streusel topping.

This cake is sensational. I don’t know which version I like best, the cranberry or the apple version.

Let me know if you get to try this cake. It is easy, yummy and not so bad for you!!


Cranberry coffee cake

Miryam's Original recipe

Yield: 10-12 servings


Fruit filling

  • 12 oz fresh cranberries
  • 1/4 cup honey

Streusel topping



Preheat oven to 350 F. Grease and flour a 9 inchspring form pan and set aside.

In a medium sauce pan add cranberries and honey over medium to low heat. Cook for about 5-10 minutes until cranberries have soften. Set aside.

In a large mixing bowl, with a wire whisk, mix eggs, oil, yogurt, vanilla and sugar. Add the flour and baking powder and combine. Pour thick batter onto the prepared baking pan. Gently spread cranberries over the batter like in the picture.

In another bowl combing strudel topping and place over the cranberries. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. I baked my cake for 55 minutes.

Cool cake in the pan. Remove cake from the pan and serve. I actually serve my cake on the baking pan, I just removed the ring part.

Nutrition facts calculated based on the recipe giving 10 servings.


  1. I want a big slice of this right now!

  2. What size spring form pan did you use 10″ or 12″?

  3. Jessica,

    thanks you should try it. It is not that hard and super yummy

    Unknown, I used a 9 inch spring form pan :-)

    Thanks for visiting my blog.

  4. Beautiful! I can’t eat eggs but I may try and adapt it.

  5. This looks like the perfect cake to serve fall visitors!

  6. My recession kitchen, and Loretta E.

    thanks. I hope you get to try it!!

  7. Yummy! You have the best cranberry recipes. I saw cranberries at the store yesterday and was shocked. I thought I’d have to wait several more weeks. So happy!

    The topping looks amazing. :) So does the filling. And okay, all of it does!

  8. I love how any way you slice this, it’s both beautiful and delicious =)

  9. Miryam, this looks so delicious. Love the idea of sweet and tart recipes. Cranberries are perfect for the season, well done on a reduced fat recipe.

  10. I just love fresh cranberries in baked goods this time of year. This looks wonderful(I love streusel so much it’s not even funny!)

  11. YUM – just made this and will be sharing with my readers soon! My Fiance said “I don’t even like, what are those things – cranberries, yeah – I don’t even like them and I just want to eat all of this”


  12. I’m on a dairy free diet while breastfeeding. What can I use instead if the Greek yogurt?

  13. Love that your recipes are healthy, delicious, and easy! And I love your pictures. The step by step pictures are so helpful!

  14. Made this last night and tried it this morning. DELICIOUS! It turned out perfectly. I made it following the recipe exactly only I subbed 1/2 C Brown Rice Flour + 1 C GF flour for the 1 1/2 C Whole Wheat Pastry Flour in the cake and 1/2 C BRF and 1/2C GF F in the struesel. Baked for 55 min. My struesel topping seemed pretty thick, so next time I might make a little less. This is my first recipe off your blog and it turned out so well, I’ve got a whole list of others to try now!

  15. Hi, just wanted to let you know that this cake looks absolutely divine! By the way, why is it called a Cranberry Coffee Cake when the recipe requires no coffee or did I miss something?

Leave a Reply

Your email address will not be published. Required fields are marked *