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+ servings
Cranberry coffee cake on a plate with cranberry and orange on top

Cranberry Orange Coffee Cake with Pecan Streusel

Cranberry Orange Coffee Cake with Pecan Streusel is a lightened up coffee cake that's studded with fresh cranberries and bursting with fresh orange flavor!

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For the coffee cake:

  • 1 3/4 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup coconut sugar
  • 1/3 cup unsalted butter softened
  • Zest from 1 medium orange
  • 2 large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 1 teaspoon pure vanilla extract
  • 1 - 1 1/2 cups fresh cranberries whole or halved

For the streusel:

  • 1/4 cup rolled oats quick oats may be substituted
  • 1/4 cup white whole wheat flour
  • 2 tablespoons light brown sugar packed
  • 1 teaspoon ground cinnamon
  • pinch salt
  • 4 tablespoons cold unsalted butter cut into small cubes
  • 1/2 cup pecan pieces


  • Preheat the oven to 350 degrees.  Spray an 8 or 9" round cake or springform pan with cooking spray and set aside.

Prepare the cake:

  • Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
  • Cream the coconut sugar, softened butter and orange zest until light and fluffy, about 1-2 minutes, and scrape down the sides of the bowl.
  • On low speed, add the eggs one at a time, beating until well incorporated after each addition.
  • Beat in 1/3 of the flour mixture on low speed, followed by the vanilla and half of the buttermilk.  Repeat the process ending with the flour mixture.  Do not over beat.
  • Fold in the fresh cranberries and pour the mixture into the prepared pan, spreading evenly.

Prepare the streusel:

  • Place the oats, flour, brown sugar, cinnamon and pinch of salt in a small bowl and stir to combine.  Cut in the butter with a pastry blender, fork or your fingers until mixture is in pea-sized crumbles.  Stir in the pecan pieces.
  • Sprinkle the streusel evenly over the coffee cake batter and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean (the center of the cake should have risen completely).
  • Cool the cake completely on a wire rack.  Slice, serve and enjoy!


  • You may substitute the whole white flour with all purpose flour or a combination of 1 cup all purpose and 3/4 cup whole wheat.
  • The coconut sugar may be substituted with an equal amount of granulated or brown sugar.
  • If using frozen cranberries, make sure to thaw them completely and blot dry before using.


Serving: 1slice, Calories: 322kcal, Carbohydrates: 41g, Protein: 6g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Cholesterol: 66mg, Sodium: 248mg, Fiber: 4g, Sugar: 20g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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