Cranberry Orange Coffee Cake (Ribbon Swirl Version Using Whole Berry Sauce)
A slice of festive comfort—cranberry, orange, and buttery streusel in every bite.
There’s something about winter mornings that make a warm slice of coffee cake feel extra special. When the air is crisp, the coffee is strong, and the house smells like orange zest and butter, this Cranberry Orange Coffee Cake is exactly what I want on the table.
This version is intentionally simple and practical — because real life (and real kitchens) don’t always allow for hunting down fresh cranberries. Instead, we’re using whole berry cranberry sauce in a canas a shortcut, warming it gently with fresh orange zest and a splash of juice to create a gorgeous ribbon swirl through the cake.
Add in sour cream and buttermilk for an extra-moist crumb, plus a buttery pecan streusel on top, and you’ve got a holiday brunch cake that feels festive without being fussy. It slices beautifully, stays tender for days, and is perfect for Christmas morning, weekend guests, or church gatherings.
Christmas baking perfection! This cake smells like the holidays in a dish!
Why You’ll Love This Cranberry Orange Coffee Cake
Extra-moist crumb thanks to sour cream and buttermilk
Bright cranberry-orange swirl made with whole berry cranberry sauce
Buttery pecan streusel topping
Easy make-ahead holiday brunch recipe
Perfect balance of sweet, tart, and citrus
This is the kind of recipe that feels special but never fussy—and those are my favorite kind.
Ingredients
For the Cranberry-Orange Swirl
1 to 1¼ cups whole berry cranberry sauce
1–2 teaspoons orange zest
1–2 tablespoons orange juice (to thin as needed)
1 tablespoon sugar (for extra sweetness)
Optional: ¼ teaspoon cinnamon
For the Streusel
½ cup brown sugar
½ cup all-purpose flour
½ tsp cinnamon
Pinch of salt
4 tbsp cold butter, cubed
½ cup chopped pecans
For the Coffee Cake Batter
1 ½ sticks (¾ cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1/2 cup buttermilk
1 tbsp orange zest
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Instructions
Make the Cranberry-Orange Swirl
Add the whole berry cranberry sauce to a small saucepan over low heat.
Stir in the orange zest.
Add orange juice 1 tablespoon at a time, just until the sauce loosens enough to swirl (you don’t want it runny).
Taste and adjust: add sugar or cinnamon if you like.
Remove from heat. It doesn’t need to cool much — just set aside while you prepare the batter.
Make the Streusel
Combine brown sugar, flour, cinnamon, and salt.
Cut in the cold butter until crumbly.
Stir in the pecans. Set aside.
Make the Coffee Cake
Preheat oven to 350°F. Grease a 9×9 or 8×10 pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well.
Mix in sour cream, buttermilk, vanilla, and orange zest.
Whisk dry ingredients together separately, then fold into the wet mixture.
Spread half the batter into the prepared pan.
Dollop the warm cranberry-orange mixture over the batter and gently swirl with a knife.
Spread the remaining batter over the top.
Sprinkle the pecan streusel evenly across the surface.
Bake 45–55 minutes, until the center is set and the top is golden.
Cool before slicing to reveal that beautiful cranberry ribbon.
Fresh orange zest adds bright citrus flavor to the coffee cake batter and cranberry swirl.
Gently swirl the warmed cranberry-orange sauce through the batter to create a ribbon effect—don’t over-mix, or you’ll lose those beautiful layers.
Before baking, the coffee cake Is finished with a thick layer of pecan streusel for the perfect crunchy topping.
Baker’s Tip
Thanks to the sour cream and buttermilk, this coffee cake stays incredibly moist without being heavy. It actually tastes even better the next day as the flavors deepen.
Make-Ahead & Storage Tips
This Cranberry orange coffee cake can be baked a day ahead and wrapped tightly once cooled. It stays moist at room temperature for up to 3 days and tastes even better the next morning as the flavors deepen.
A Cozy Holiday Favorite
Whether you’re serving this on Christmas morning, bringing it to a holiday brunch, or enjoying a quiet slice with coffee before the day gets busy, this Cranberry Orange Coffee Cake brings just the right mix of brightness, comfort, and sweetness to the table. It’s a simple, festive bake that fits beautifully into farmhouse kitchens and holiday traditions alike.
Cranberry Orange Coffee Cake
This extra-moist Cranberry Orange Coffee Cake features a bright cranberry swirl, fresh orange flavor, and a buttery pecan streusel topping. It’s an easy make ahead holiday brunch recipe perfect for Christmas morning.
Ingredients
Instructions
- Add the whole berry cranberry sauce to a small saucepan over low heat.
- Stir in the orange zest.
- Add orange juice 1 tablespoon at a time, just until the sauce loosens enough to swirl (you don’t want it runny).
- Taste and adjust: add sugar or cinnamon if you like.
- Remove from heat. It doesn’t need to cool much — just set aside while you prepare the batter.
- Combine brown sugar, flour, cinnamon, and salt.
- Cut in the cold butter until crumbly.
- Stir in the pecans. Set aside.
- Preheat oven to 350°F. Grease a 9×9 or 8×10 pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Mix in sour cream, buttermilk, vanilla, and orange zest.
- Whisk dry ingredients together separately, then fold into the wet mixture.
- Spread half the batter into the prepared pan.
- Dollop the warm cranberry-orange mixture over the batter and gently swirl with a knife.
- Spread the remaining batter over the top.
- Sprinkle the pecan streusel evenly across the surface.
- Bake 45–55 minutes, until the center is set and the top is golden.
- Cool before slicing to reveal that beautiful cranberry ribbon.
Nutrition Facts
Calories
447Fat
24 gSat. Fat
12 gCarbs
61 gFiber
2 gNet carbs
59 gSugar
36 gProtein
5 gSodium
258 mgCholesterol
84 mg
