Cranberry Crumb Coffee Cake

By Mallory Lanz

This tender, moist coffee cake, featuring tart cranberries, brown sugar streusel and a sweet vanilla glaze makes for a wonderful holiday brunch treat.  

  • Yield: Approximately 15 servings
  • Course: Dessert

All you need for this recipe and more...


For the Brown Sugar Streusel:

½ cup butter

½ cup brown sugar

1 teaspoon ground cinnamon

1 ⅓ cup all purpose flour

For the Coffee Cake:

2 ¼ cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened slightly

1 cup granulated sugar

3 large eggs

½ teaspoon pure vanilla extract

1 cup sour cream

2 cups fresh cranberries

For the Vanilla Glaze:

2 cups powdered sugar

3 tablespoons milk or half and half

½ teaspoon pure vanilla extract


  1. To make the streusel, melt the butter in a small Circulon® saucepan. Let cool slightly and stir in the brown sugar, cinnamon and 1 and ⅓ cup all purpose flour. Set aside.
  2. Preheat the oven to 350 degrees F. Lightly grease a Circulon® Symmetry Chocolate 9 x 13 inch baking pan. 
  3. Sift together 2 and ¼ cups flour, baking powder, baking soda, and salt; set aside.
  4. In the bowl of a stand mixer, cream the butter and sugar together until light and creamy. Beat in eggs, one at a time. Stir in the vanilla extract. Add the flour mixture alternately with the sour cream, mixing just until well combined. Fold in the cranberries. 
  5. Pour the batter into the Circulon® Symmetry Chocolate  9 x 13 inch baking pan and top with the brown sugar streusel. Bake at 350 degrees F for 22-24 minutes or until a toothpick inserted into the center comes back out clean. Let the coffee cake cool completely.
  6. To make the vanilla glaze, beat together the powdered sugar and milk until smooth. Stir in the vanilla extract. Drizzle onto the cooled coffee cake.