Big Crumb Cranberry Coffee Cake

Posted on November 9, 2015  |  Print Recipe

New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!

Cranberry coffee cake with a super thick crumb topping... making this for all of my holiday meals!

There are people who eat coffee cake as it’s probably intended, all of the components in one bite. And then there are the rest of us (most of us?), who are inclined to eat all the crumbs off the top to leave behind a sad and naked cake. For my fellow crumb lovers, this cake is for you.

A must-make for Thanksgiving or Christmas morning!

Thick crumb topping, and I’m not messing around, we’ve got a real 1:1 ratio of cake to crumb, tart cranberries and a light vanilla cake base come together for the ultimate New York style crumb cake. This is the quintessential cake for breakfast or the “surprise, I wasn’t expecting that for dessert but I’m oh so glad it’s here” cake. This big crumb cranberry coffee cake would add a lovely surprise to your Thanksgiving dessert spread. Or, if you are really planning ahead, store this in your recipe box for Christmas brunch. The cake makes a substantial 15 servings which is perfect for a big holiday brunch or even better for picking at throughout the day. A slice here, a slice there, and a few extra crumbs off the top is exactly how I’d like it.

So perfect for Thanksgiving or Christmas morning!

5.0 from 1 reviews

Big Crumb Cranberry Coffee Cake
Prep time

Cook time

Total time


New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!
Recipe type: brunch, breakfast
Makes: 15 servings

For the crumb topping:
  • 234g (1 cup) firmly packed light brown sugar
  • 106g (1/2 cup) granulated sugar
  • 9g (1½ tablespoons) cinnamon
  • 3g (1/2 teaspoon) salt
  • 227g (1 cup) unsalted butter, melted
  • 330g (~2½ cups) all-purpose flour
For the cranberries:
  • 250g (3 cups) fresh cranberries
  • 14g (1 tablespoon) granulated sugar
  • 1g (1/2 tablespoon) orange zest (from ~1 orange)
  • 1g (1/2 teaspoon) ground cinnamon
  • ½g (½ teaspoon) ground ginger
For the cake:
  • 330g (~2½ cups) all-purpose flour
  • 4g (3/4 teaspoon) baking powder
  • 5g (1 teaspoon) baking soda
  • 3g (1/2 teaspoon) salt
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 318g (1½ cups) granulated sugar
  • 110g (2 large) whole eggs
  • 284g (1¼ cups) plain greek yogurt (I used nonfat but any type will work)
  • 5 milliliters (1 teaspoon) vanilla extract

  1. Pre-heat oven to 350 degrees; line a a 13x9 baking pan with parchment paper; set aside
  2. Additionally, line a baking sheet with parchment paper and set aside
Prepare the crumb topping
  1. In a medium bowl, stir together sugars, salt and cinnamon; whisk in melted butter; whisk in flour until it is completely absorbed
  2. Spread topping mix out on prepared baking sheet set aside
Prepare cranberries
  1. In a medium bowl, stir together cranberries, sugar, orange zest, cinnamon and ginger; set aside
Prepare cake
  1. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  2. In the large bowl of an electric mixer, beat butter and sugar for several minutes until light and fluffy
  3. Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, mixing on medium speed in-between; beat just until incorporated
  4. Scrape the bowl again and add yogurt and vanilla and mix on medium speed just until combined
  5. Add ⅓ of the dry ingredients and stir on low speed just until combined; repeat with remaining dry ingredients in two parts and do not over-mix; pour cake batter into prepared baking pan
  6. Sprinkle cranberries over top and then drop chunks of the topping over cake layer until completely covered with a thick layer of topping
  7. Bake for about 55 minutes or until a knife or toothpick comes out clean from center; if topping starts to brown too much while cooking, lightly cover with a layer of tin foil and continue to bake as directed
  8. Allow to cool for several minutes before slicing and serving; keep well covered at room temperature up to three days or wrap well and store in freezer up to one month

Adapted from Fake Ginger


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