Cranberry Vanilla Coffee Cake: A Holiday Gift & Brunch Must-Have!

The holidays are all about cozy gatherings, warm kitchens, and treats that make every day feel special. This Cranberry Vanilla Coffee Cake delivers exactly that — tender vanilla cake filled with a jewel‑red cranberry ribbon and topped with a crisp, buttery crumb. It’s perfect for holiday brunch, serving guests, or wrapping up as a thoughtful edible gift. Whether you slice it warm with a mug of coffee or give it to a friend to enjoy later, this cake brings the festive, effortless vibes to any occasion!

Why This Cake Works for the Holidays & Gifting

• Cranberries = holiday staple. Their bright tartness adds color and a festive flavor that instantly feels seasonal.
• Versatile for breakfast or dessert. Serve warm with coffee or as a sweet ending to a holiday meal (or any time in between!).
• Guest & gift-friendly. Slice it, wrap it, or transport it easily — it’s always a hit.
• Comfort in a cake. Moist cake + juicy cranberries + crisp crumb topping = ultimate comfort.
• Simple elegance. No fancy decorating needed; a dusting of confectioner’s sugar is all this cake needs.

I’m partnering as I do each month with the talented Elizabeth for our “Sweet Treats for your Sweet Tooth” series and (as you can probably guess) the theme is cranberries!

Ingredients

• 1 3/4 cups granulated sugar
• 1 vanilla bean
• 2 cups cranberries, fresh or thawed if frozen
• 9 tablespoons unsalted butter, softened, divided
• 2 large eggs, at room temperature
• 2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup whole milk
• Confectioners’ sugar, for dusting

Instructions

1. Prep the pan: Preheat oven to 375°F. Line the bottom of a 9×2-inch round cake pan with parchment paper, then grease and flour the pan.

2. Make vanilla sugar: Place the sugar in a food processor. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the sugar and pulse to combine. Transfer the vanilla sugar to a bowl (save the pod to make your own vanilla sugar if desired).

3. Prep cranberries: Return 1/2 cup of the vanilla sugar to the processor and add cranberries. Pulse until finely chopped, being careful not to purée. 

4. Reserve sugar: Remove 1/4 cup of the vanilla sugar and place in a small bowl; set aside for the crumb topping.

5. Mix batter: Beat the remaining sugar with 8 tablespoons of butter until creamy. Add eggs and beat until smooth.

6. Combine dry ingredients: Whisk together 2 cups of flour, baking powder, and salt in a medium bowl.

7. Incorporate flour and milk: Add the flour mixture in 3 batches, alternating with milk, beginning and ending with flour. Fold gently with a spatula until fully combined.

8. Layer the cake: Spread half of the batter in the pan using a spatula to create an even layer. Spoon the cranberry mixture over the surface and spread evenly. Dollop the remaining batter on top of the cranberries and smooth gently.

9. Make crumb topping: To the reserved 1/4 cup of vanilla sugar, add 1 tablespoon flour and 1 tablespoon butter.

Use your fingers to work into small crumbs and scatter evenly over the top of the cake.

10. Bake: 45–50 minutes, until a toothpick inserted into the cake (not the cranberry layer) comes out clean and the sides begin to pull away from the pan.

11. Cool and serve: Cool in the pan for 30 minutes, then remove and cool completely, crumb side up. Dust with confectioners’ sugar before serving.

Make sure you check out Elizabeth’s beautiful cranberry pear crumble bars – I cannot wait to make them!

Cranberry Coffee Cake

sherisilver

A simple yet flavorful coffee cake, with a jeweled cranberry ribbon filling!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 8

Calories 340 kcal

Equipment

• Small food processor
• 9 x 2 round cake pan
• parchment paper
• hand mixer
• rubber spatula
• small angled spatula
• wire cooling rack
• sieve or dusting wand

Ingredients

  

1x2x3x

• 1 3/4 cups granulated sugar
• 1 vanilla bean
• 2 cups cranberries, fresh or thawed if frozen
• 9 tablespoons) unsalted butter, softened, divided
• 2 large eggs, at room temperature
• 2 cups + 1 tablespoon all purpose flour, divided
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup whole milk
• Confectioners sugar, for dusting

Instructions

 

• Preheat the oven to 375 degrees Fahrenheit. Line the bottom of a 9 x 2 round cake pan with parchment paper, then grease and flour the pan.
• Place the sugar into the bowl of your food processor. Use a paring knife to split the vanilla bean in half lengthwise, then use the dull end of the knife to scrape the seeds. Transfer the seeds to the food processor along with the sugar (what to do with the pod? Make vanilla sugar!). Pulse to combine, then transfer to a bowl.
• Return 1/2 cup of the vanilla sugar to the processor and add the cranberries. Pulse the mixture until finely chopped, being careful not to purée.
• Remove 1/4 cup of the vanilla sugar from the bowl and place into a small bowl; set aside. Place the remaining sugar into a large mixing bowl and beat with 8 tablespoons of the butter. Add the eggs and beat again.
• In a medium bowl, whisk together 2 cups of the flour, the baking powder and salt.  Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with flour. Use a rubber spatula to make sure the batter is well incorporated.
• Spread half of the batter in the pan, using a small angled spatula to create an even layer. Spoon the cranberries over the surface, using the back of a spoon to create an even layer. Dollop the remaining batter over the top of the cranberries and use your angled spatula to spread evenly.
• To the reserved 1/4 cup of vanilla sugar add the remaining 1 tablespoon of flour and 1 tablespoon of butter. Use your fingers to work the mixture into small crumbs. Scatter evenly over the top of the cake.
• Bake until a toothpick inserted into the cake (not into cranberry filling) comes out clean and the sides begin to pull away from the pan, 45 to 50 minutes. Cool in the pan on a wire rack for 30 minutes, then remove from the pan and cool completely, crumb side up.
• Dust the cake with confectioner's sugar before serving.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 71gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 49mgSodium: 385mgPotassium: 75mgFiber: 2gSugar: 45gVitamin A: 150IUVitamin C: 4mgCalcium: 108mgIron: 2mg

Keywords cake, coffee cake, cranberry

did you make this recipe?tag @sherisilver on instagram!

FAQ

Q: Can I use frozen cranberries?
A: Yes — thaw and drain excess liquid. The color and flavor will still shine.

Q: How far ahead can I bake this?
A: Up to 1 day in advance at room temperature; reheat slices to refresh the crumb.

Q: Does it freeze well?
A: Yes — wrap individual slices in plastic + foil, freeze up to 3 months, and reheat at 300 °F for 10–12 minutes.

Q: Can I substitute other fruit?
A: Cranberries give the classic holiday look and flavor. Raspberries or cherries work but are less traditional.

Q: What pan size is best?
A: 9″×2″ round pan is ideal. Adjust baking time for other sizes.

Please note that this post contains affiliate links. As a Rewards Style influencer I earn a small commission from qualifying purchases – at no additional cost to you.

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

Related posts:

Doctored Chocolate Cake Mix — Make Box Cake Taste Homemade holiday baking: one pound cake, two ways (deluxe double-vanilla) holiday baking: chocolate espresso cookies