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5 from 4 votes

Cranberry Orange Coffee Cake

This Cranberry Orange Coffee Cake is perfect for all your holiday brunches! Made with fresh orange, cranberries and a delicious spiced crumble topping!
Course Baking, Brunch, Dessert
Cuisine American, Cake, Christmas, Dessert, Holiday, Thanksgiving
Keyword Cranberry Orange Coffee Cake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 310kcal
Author Chrissie (thebusybaker.ca)


For the cake:

  • 1 cup low fat Ricotta cheese
  • 3/4 cup white sugar
  • 2 eggs
  • 2 tablespoons orange juice
  • zest of one orange
  • 2 teaspoons vanilla extract
  • 1/4 cup unsalted butter melted
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the cinnamon swirl:

  • 1/2 cup brown sugar
  • 1 1/2 teaspoon cinnamon
  • 2 cups fresh cranberries

For the streusel topping:

  • 1/2 cup all purpose flour
  • 1/3 cup white sugar
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons melted butter


  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large bowl combine the ricotta, sugar, eggs, orange juice and zest, vanilla, and melted butter with a wire whisk until well combined.
  • Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
  • Prepare a 9-inch spring form pan, greasing it well.
  • Spoon half the batter into the bottom of the pan (the batter will be very thick).
  • Combine the brown sugar and cinnamon in a bowl and sprinkle the mixture over the amount of batter in the bottom of the pan.
  • Spoon the second half of the batter over the cinnamon sugar layer and smooth out the top as much as possible.
  • Add the cranberries to the top of the batter in an even layer.
  • Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
  • Sprinkle the streusel topping evenly over the top of the cranberries.
  • Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  • Allow to cool completely before releasing the spring form pan and slicing to serve.



Serving: 1serving | Calories: 310kcal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 145mg | Potassium: 155mg | Fiber: 2g | Sugar: 28g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 2mg