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.
  • Course: Dessert


  • All Purpose Flour
  • Baking powder
  • Baking soda
  • brown sugar
  • Butter
  • eggs
  • For the Brown Sugar Streusel:
  • For the Coffee Cake:
  • For the Vanilla Glaze:
  • Fresh cranberries
  • granulated sugar
  • Ground cinnamon
  • milk or half and half
  • Powdered sugar
  • pure vanilla extract
  • Salt
  • sour cream


  1. To make the streusel, melt the butter in a small saucepan. Let cool slightly and stir in the brown sugar, cinnamon and 1 and â…“ cup all purpose flour. Set aside.
  2. Preheat the oven to 350°F. Lightly grease a 9 x 13 inch baking pan.
  3. Sift together 2 and ¼ cups flour, baking powder, baking soda, and salt
  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 9 x 13 inch baking pan and top with the brown sugar streusel. Bake at 350°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.