Mavis Butterfield from One Hundred Dollars A Month posted this divine looking cake and I just HAD to share the recipe!!! Cranberry Coffee Cake – oh my.


I can imagine it with a cream cheese icing or a vanilla sugar glaze. Here is the recipe below or you can click the link above for the full post as well as the rest of her amazing recipes, gardening wisdom and money saving strategies. 🙂

Don’t let the holidays stress you out. Enjoy every minute with your loved ones, smile to strangers and give generously when you can to someone in need.


Cranberry Coffee Cake


2 cups flour
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 stick unsalted butter, cubed
1 cup buttermilk {How to Make Buttermilk}
2 eggs
1 teaspoon vanilla
Zest from 1 orange {I used a satsuma orange}
Zest from 1 Meyer lemon
2 cups frozen cranberries (can use fresh)

For topping:
1/4 cup sugar
1/2 teaspoon cinnamon

cranberry coffee cake recipe


Preheat oven to 350 F. Thoroughly butter a 9×13 baking dish and set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, nutmeg, and salt. Cut in butter and fork until mixture is crumbly.

In a stand mixer with whisk attachment, mix buttermilk, eggs, vanilla, and orange and lemon zest. Add the flour mixture and stir a few seconds or just until moistened. Fold in the cranberries.

Pour batter into prepared pan and spread evenly with a spatula. Mix the sugar and cinnamon together for the topping, and sprinkle evenly over batter. Bake for 45 minutes or until a toothpick inserted into center comes out clean. Cool completely before cutting or serving.

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