Cranberry Bliss Coffee Cake Recipe is more than just a delightful baked good; it’s an invitation to experience a moment of pure culinary joy. Imagine waking up to the intoxicating aroma of freshly baked cake, its tender crumb infused with the vibrant tartness of plump cranberries, all crowned with a sweet, crumbly streusel and a luscious cream cheese glaze. This is the irresistible magic that awaits you with every slice.
Coffee cakes themselves boast a rich history, deeply rooted in European baking traditions, where sweet breads were often served alongside coffee or tea as a morning or afternoon treat. Over centuries, they evolved into the comforting, versatile cakes we cherish today, perfect for sharing. This particular variation, however, takes that beloved tradition and elevates it, infusing it with seasonal cheer and a truly “blissful” combination of flavors and textures that make it utterly unforgettable.
What Makes This Cranberry Bliss Coffee Cake So Irresistible?
People absolutely adore this dish for its exquisite balance. You’ll find a moist, buttery cake base, providing the perfect foundation for the bright, tangy bursts of cranberry. The crunchy, spiced streusel topping adds a delightful textural contrast, while the smooth, slightly tangy cream cheese drizzle ties all the elements together with a touch of decadence. It’s a harmonious symphony of sweet, tart, and creamy, making this Cranberry Bliss Coffee Cake Recipe ideal for a festive holiday brunch, a special weekend breakfast, or simply as a comforting treat to brighten any day. Get ready to fill your home with an aroma that’s as delightful as the first bite.
Ingredients:
- For the Cranberry Bliss Coffee Cake:
- 2 ½ cups (300g) all-purpose flour, plus extra for dusting
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (50g) white chocolate chips (optional, but highly recommended for that “bliss” factor)
- For the Cranberry Swirl:
- 1 ½ cups (180g) fresh or frozen cranberries (no need to thaw if frozen)
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) water
- 1 tablespoon fresh orange juice
- ½ teaspoon orange zest (from about half an orange)
- 1 tablespoon cornstarch
- For the Cream Cheese Drizzle:
- 4 ounces (113g) cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons milk or cream, adjust for desired consistency
- For Garnish (Optional):
- 2 tablespoons chopped pistachios or pecans
- Additional white chocolate shavings or orange zest
Preparing the Cranberry Bliss Coffee Cake Batter:
- Preheat and Prepare Your Pan: First things first, let’s get our oven ready to welcome this glorious cake. Preheat your oven to 350°F (175°C). Next, grab a 9×13 inch baking pan. This specific size is crucial for achieving the perfect height and ensuring even baking for our Cranberry Bliss Coffee Cake Recipe. Lightly grease the pan with butter or cooking spray, then dust it with a thin layer of flour, tapping out any excess. This step helps prevent sticking and ensures a beautiful, clean release when the cake is done. If you prefer, you can also line the pan with parchment paper, leaving an overhang on the longer sides to create “handles” for easy removal later. This is my go-to trick for effortless extraction!
- Whisk Together Dry Ingredients: In a medium-sized mixing bowl, combine your 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Use a whisk to thoroughly blend these ingredients together for about 30 seconds to a minute. It’s important to make sure the leavening agents (baking powder and soda) and salt are evenly distributed throughout the flour. This ensures a consistent rise and flavor in every bite of our delicious coffee cake. Set this bowl aside for a moment.
- Cream Butter and Sugar: Now, for the heart of our cake! In a large mixing bowl, preferably with an electric mixer (either a stand mixer with a paddle attachment or a hand mixer will work wonderfully), add your ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Beat these two together on medium-high speed for about 3 to 5 minutes. You’re looking for a transformation here: the mixture should become visibly lighter in color, incredibly fluffy, and significantly increased in volume. This process, known as “creaming,” incorporates air into the butter and sugar, which is fundamental for a tender crumb in your finished coffee cake. Don’t rush this step; it truly makes a difference!
- Incorporate Eggs and Vanilla: With the mixer still running on medium speed, add your two large eggs, one at a time. After adding the first egg, beat for about 30 seconds until it’s fully incorporated into the butter mixture, then scrape down the sides of the bowl with a rubber spatula before adding the second egg. Repeat the process. Finally, mix in 1 teaspoon of pure vanilla extract. The mixture might look a little curdled at this stage, but don’t worry, that’s perfectly normal and will resolve itself as we add the dry ingredients. Ensure each egg is fully blended before adding the next to maintain emulsion.
- Alternate Dry and Wet Ingredients: It’s time to bring everything together! With your mixer on the lowest speed, or by hand with a sturdy whisk, begin adding the dry ingredients alternately with the buttermilk. Start by adding about one-third of the dry ingredient mixture to the wet ingredients, mixing just until almost combined. Then, pour in half of the buttermilk, mixing until just incorporated. Scrape down the sides of the bowl. Repeat this process: add another third of the dry ingredients, mix, then add the remaining buttermilk, mix, and finally, add the last of the dry ingredients. A crucial tip here: mix only until the flour streaks have just disappeared. Overmixing at this stage develops the gluten in the flour too much, which can lead to a tough, rather than tender, coffee cake. We want that moist, delicate crumb for our Cranberry Bliss Coffee Cake Recipe!
- Fold in White Chocolate Chips (Optional): If you’re using them, gently fold in ½ cup of white chocolate chips into the batter with a rubber spatula. These delightful additions melt into little pockets of creamy sweetness, perfectly complementing the tart cranberries and giving our coffee cake that extra “blissful” touch.
Crafting the Cranberry Swirl:
- Combine Ingredients: In a small saucepan, combine your 1 ½ cups of fresh or frozen cranberries, ½ cup of granulated sugar, ¼ cup of water, 1 tablespoon of fresh orange juice, and ½ teaspoon of orange zest. The orange notes really elevate the cranberry flavor, making it pop.
- Simmer and Thicken: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. As it heats up, the cranberries will begin to burst, releasing their vibrant juices. Once simmering, reduce the heat to low and continue to cook for about 5-7 minutes, or until the cranberries are soft and the mixture has thickened slightly.
- Create a Cornstarch Slurry: In a tiny bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. This is our thickening agent.
- Thicken the Swirl: Pour the cornstarch slurry into the simmering cranberry mixture, stirring constantly. Continue to cook for another 1-2 minutes, stirring, until the mixture visibly thickens to a jam-like consistency. It should coat the back of a spoon. Once thickened, remove the saucepan from the heat.
- Cool the Swirl: Transfer the cranberry swirl mixture to a small bowl or plate and allow it to cool completely to room temperature. This step is important because if the swirl is too hot when added to the batter, it can start to cook the batter prematurely or melt it, leading to a less defined swirl. You can speed up the cooling process by placing it in the refrigerator for about 15-20 minutes, stirring occasionally. We want it cool enough to dollop without being runny.
Assembling and Baking the Cranberry Bliss Coffee Cake:
- Layer the Batter and Swirl: Pour about two-thirds of the prepared coffee cake batter into your greased and floured 9×13 inch baking pan, spreading it evenly with an offset spatula or the back of a spoon. This forms the base layer of our exquisite Cranberry Bliss Coffee Cake Recipe. Next, take your cooled cranberry swirl and dollop spoonfuls of it over the batter. Try to distribute it somewhat evenly, but don’t worry about perfection; rustic swirls are beautiful! Once the cranberry mixture is distributed, gently drop the remaining one-third of the batter in spoonfuls over the cranberry layer. Don’t try to completely cover the cranberry; just aim for an even distribution of the remaining batter.
- Create the Swirl: Now for the fun part! Take a butter knife or a skewer and gently swirl through the layers of batter and cranberry. Use a figure-eight motion or make deliberate swirls to create a beautiful marbled effect. Be careful not to over-swirl, as we want distinct layers of cranberry and cake. A few gentle passes are all you need to achieve that enticing visual appeal that hints at the flavor within.
- Bake to Perfection: Carefully place your pan into the preheated 350°F (175°C) oven. Bake for approximately 35 to 45 minutes. Baking times can vary depending on your oven, so keep a close eye on it. The cake is done when a wooden skewer or toothpick inserted into the center (making sure to avoid a cranberry swirl pocket) comes out clean or with only a few moist crumbs attached. The top should be golden brown and lightly spring back when gently pressed. If you notice the top browning too quickly, you can loosely tent the cake with aluminum foil during the last 10-15 minutes of baking.
- Cooling the Cake: Once baked, remove the coffee cake from the oven and place the pan on a wire rack. Let it cool in the pan for at least 20-30 minutes before attempting to drizzle. This allows the cake to set fully and makes it easier to handle. Cooling on a wire rack ensures air circulation around the bottom of the pan, preventing sogginess and ensuring an even cool-down for your wonderful Cranberry Bliss Coffee Cake.
Preparing the Cream Cheese Drizzle:
- Soften Ingredients: Ensure your 4 ounces of cream cheese and 2 tablespoons of unsalted butter are both at proper room temperature. This is absolutely critical for a smooth, lump-free drizzle. If they are too cold, you’ll end up with a lumpy, unappealing frosting.
- Beat Together: In a medium mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat them together on medium speed for 2-3 minutes until the mixture is completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl occasionally to ensure everything is fully incorporated.
- Add Powdered Sugar and Vanilla: Reduce the mixer speed to low and gradually add the 1 ½ cups of sifted powdered sugar, one-third at a time. Sifting the sugar beforehand is a small but mighty step that prevents lumps, giving you a silky-smooth drizzle. Once all the sugar is added, increase the speed to medium and beat until fully combined and fluffy, about 1-2 minutes. Stir in the 1 teaspoon of pure vanilla extract.
- Adjust Consistency: Finally, add 2-3 tablespoons of milk or cream, one tablespoon at a time, mixing until you reach your desired drizzling consistency. You want it thick enough to hold its shape as it drips but thin enough to flow smoothly off a spoon. If it’s too thick, add a tiny bit more milk; if it’s too thin, you can add a little more sifted powdered sugar (start with a tablespoon at a time). Taste and adjust for sweetness or vanilla, if desired. This cream cheese drizzle is the crowning glory for our Cranberry Bliss Coffee Cake Recipe, adding a tangy sweetness that perfectly balances the tart cranberries.
Finishing Touches for Your Cranberry Bliss Coffee Cake:
- Drizzle and Decorate: Once the coffee cake has cooled sufficiently (it can still be slightly warm, which allows the drizzle to melt into the cake a little, creating an even more indulgent experience), take your prepared cream cheese drizzle. You can either spoon it directly over the cake in an artistic zigzag pattern or, for more precision, transfer the drizzle to a piping bag with the tip snipped off (or a Ziploc bag with a corner cut). Liberally drizzle the glorious cream cheese frosting all over the top of the cake.
- Garnish (Optional): For an extra touch of elegance and texture, sprinkle your optional garnishes over the still-wet drizzle. Chopped pistachios or pecans add a lovely crunch and nutty flavor, while additional white chocolate shavings or a sprinkle of fresh orange zest can further enhance the aesthetic and flavor profile of this magnificent Cranberry Bliss Coffee Cake. These small additions truly elevate the presentation, making each slice feel like a special treat.
- Serve and Store: Slice your beautiful Cranberry Bliss Coffee Cake into generous squares. This cake is absolutely divine served slightly warm with a cup of coffee or tea, making it perfect for breakfast, brunch, or an afternoon treat. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If refrigerated, allow individual slices to come to room temperature or gently warm them for a few seconds in the microwave before serving to bring out their best flavor and texture. Enjoy every blissful bite of this festive and flavorful coffee cake!
Conclusion:
If you’ve followed along with me through this delightful baking journey, then you already know that what we’ve just discussed isn’t just another recipe; it’s an invitation to pure joy. I truly believe that trying this particular treat, the star of our show, will become a cherished moment in your kitchen repertoire. This isn’t merely about baking a cake; it’s about creating an experience, a memory, and a feeling of warmth and comfort that permeates your home. The unique combination of tangy cranberries bursting through a wonderfully moist, buttery coffee cake, all crowned with that irresistible sweet glaze, makes it an absolute triumph. It’s a guaranteed crowd-pleaser that strikes the perfect balance between familiar comfort and festive sophistication. This is precisely why mastering the Cranberry Bliss Coffee Cake Recipe is something I wholeheartedly encourage everyone to do.
What I adore most about this recipe is its incredible versatility and the sheer happiness it brings. Imagine waking up on a crisp morning, the aroma of this freshly baked coffee cake gently pulling you from your slumber. There’s truly nothing quite like it. While it shines brightly during the holiday season, its appeal isn’t limited to just a few months of the year. It’s fantastic for a Sunday brunch with friends, a heartwarming addition to a potluck, or simply a treat to brighten an ordinary weekday afternoon. I often find myself enjoying a generous slice, still slightly warm from the oven, with a steaming mug of coffee or a fragrant cup of Earl Grey tea. The way the tartness of the cranberries cuts through the sweetness of the cake and glaze creates a delightful dance of flavors on your palate that will have you reaching for another piece almost immediately.
But the fun doesn’t stop there! I love experimenting, and this coffee cake lends itself beautifully to various twists. For a more autumnal feel, consider adding a pinch of ground ginger or cardamom to the batter alongside the cranberries. If you’re feeling adventurous, you could even swap out some of the cranberries for a handful of chopped walnuts or pecans to introduce a lovely textural crunch. During the summer, why not try a lemon zest glaze instead of plain vanilla, or even swirl in some fresh raspberries with the cranberries for a different berry dynamic? The possibilities are truly endless, and each variation promises its own unique charm. Don’t be afraid to make this recipe your own; it’s incredibly forgiving and welcomes your personal touch.
So, now it’s your turn. I truly hope that this article has inspired you to preheat your oven and embark on your own Cranberry Bliss Coffee Cake adventure. Don’t let any hesitation hold you back; the process is incredibly rewarding, and the end result is a masterpiece you’ll be proud to share. There’s an undeniable magic in bringing something so delicious to life with your own hands. Once you’ve baked it, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you put your own spin on it? What did your family and friends think? Please, share your stories, your triumphs, and even your learning moments. Your feedback and creations truly make this culinary community richer, and I cannot wait to see your beautiful Cranberry Bliss Coffee Cake creations. Happy baking, my friends!
Irresistible Cranberry Bliss Coffee Cake – So Moist & Delicious!
Experience pure culinary joy with this Cranberry Bliss Coffee Cake. A tender, moist crumb infused with vibrant, rehydrated cranberries and a hint of ginger, finished with a luscious cream cheese glaze. Perfect for holiday brunches or a special treat.
Ingredients
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2 large eggs
-
1 cup granulated sugar
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2 tsp vanilla extract
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1 cup all-purpose flour
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¼ tsp baking soda
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½ tsp baking powder
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½ to 1 tsp ground ginger
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½ cup melted butter
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½ cup buttermilk or sour cream
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¾ cup white chocolate chips
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¾ cup dried cranberries, rehydrated
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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½ tsp orange extract or zest of ½ orange
Instructions
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Step 1
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper. -
Step 2
In a medium bowl, whisk together 1 cup all-purpose flour, ¼ tsp baking soda, ½ tsp baking powder, and ½ to 1 tsp ground ginger. Set aside. -
Step 3
In a large mixing bowl, beat ½ cup melted butter with 1 cup granulated sugar until lighter in color and fluffy. -
Step 4
Beat in 2 large eggs one at a time until fully incorporated. Mix in 2 tsp vanilla extract. -
Step 5
Gradually add the dry ingredient mixture alternately with ½ cup buttermilk or sour cream to the wet ingredients, beginning and ending with dry. Mix until just combined, being careful not to overmix. -
Step 6
Gently fold in ¾ cup white chocolate chips and ¾ cup dried cranberries (rehydrated). -
Step 7
Pour the batter evenly into the prepared pan. Bake for approximately 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and lightly spring back when gently pressed. -
Step 8
Remove from oven and let cool in the pan on a wire rack for at least 20-30 minutes. -
Step 9
In a medium mixing bowl, beat 8 oz softened cream cheese with ½ cup powdered sugar, 1 tsp vanilla extract, and ½ tsp orange extract or zest until completely smooth and creamy. Beat until fluffy and suitable for spreading/piping. -
Step 10
Once the cake has cooled sufficiently, generously drizzle the cream cheese frosting over the top. Garnish with chopped nuts, white chocolate shavings, or orange zest if desired. Slice and serve. Store leftovers in an airtight container.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.