Get ready to fall in love with Cranberry Bliss Coffee Cake, a delightfully moist, tangy, and sweet treat that’s equally perfect for a holiday brunch or a cozy afternoon pick-me-up. Imagine forkfuls of tender cake flecked with vibrant cranberries, topped with a dreamy cream cheese glaze and, if you’re feeling decadent, a shower of white chocolate chips and pecans. This coffee cake looks impressive, tastes incredible, and is surprisingly simple to make—even if you’re not a seasoned baker. With every bite, you’ll discover a delightful harmony of tart and sweet that just begs for a second helping.
Ingredients You’ll Need
The secret to any memorable coffee cake is in the balance of flavors and textures, and the Cranberry Bliss Coffee Cake nails it with just the right combo of humble pantry classics and festive accents. Each ingredient has a role to play, from ensuring moisture and rise to giving the cake its signature look and zing.
- All-purpose flour: Provides the heart and body of the cake, creating a soft yet sturdy crumb.
- Baking powder & baking soda: These classic leaveners help the cake rise beautifully, creating a tender bite every time.
- Salt: Just a pinch sharpens the flavors and balances the sweet notes.
- Unsalted butter: Softened butter creamed with sugar makes the base delightfully rich and fluffy.
- Granulated sugar: Adds the right amount of sweetness while also helping the cake brown just so.
- Eggs: These provide structure and that all-important cake tenderness.
- Vanilla extract: A splash creates warmth and classic coffee cake aroma.
- Sour cream: The secret weapon for an extra-moist, slightly tangy crumb that stays luscious for days.
- Fresh or dried cranberries: The stars of the show, these pops of red bring bright tartness or chewy, sweet contrast, depending on your choice.
- Cream cheese: For the glaze, this brings creamy tang and sophisticated richness.
- Powdered sugar: Smooth and sweet, it creates the silky texture of the glaze.
- Milk: Loosens up the glaze for spreadability without watering it down.
- White chocolate chips (optional): Sprinkle over the top for festive contrast and creamy, sweet notes.
- Chopped pecans (optional): Add crunch, nuttiness, and a finishing touch worthy of a bakery.
How to Make Cranberry Bliss Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan so your cake easily pops out later. This little bit of prep work ensures your Cranberry Bliss Coffee Cake bakes evenly and doesn’t stick—nobody wants to leave behind those precious golden edges!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking not only blends the leaveners and salt thoroughly but also aerates the flour, resulting in a lighter cake. It’s a quick extra step that pays off in tenderness!
Step 3: Cream Butter and Sugar, Add Eggs and Vanilla
Cream the softened butter and granulated sugar in a large bowl until pale and fluffy—this can take a couple of minutes, and it really makes a difference for cake texture. Beat in the eggs, one at a time, incorporating each fully before adding the next. A splash of vanilla wraps up this step with undeniable aroma.
Step 4: Combine the Wet and Dry Mixtures
Add the flour mixture to the wet ingredients, alternating with the sour cream. Always start and finish with flour for best results. Stir gently—just enough to combine—so you don’t overmix and toughen the crumb. The batter will be thick and luscious!
Step 5: Fold in the Cranberries
Gently fold cranberries into the batter, using fresh for tart bursts or dried for a sweeter approach. Distribute them evenly so every slice of Cranberry Bliss Coffee Cake is speckled with those signature ruby dots.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 35–40 minutes. Your kitchen will soon fill with an unmistakably cozy aroma—how can you not eagerly wait for that golden, fragrant coffee cake?
Step 7: Cool and Glaze
Let the cake cool completely to avoid melting the glaze. For the glaze, beat cream cheese until creamy and smooth, then blend in powdered sugar, vanilla, and milk until spreadable and glossy. Smooth it evenly over the cooled cake for that irresistible, bakery-style finish.
Step 8: Decorate
If you want extra flair, shower the glazed cake with white chocolate chips and chopped pecans. Not only does it add texture and sparkle, but it’s the final visual and flavor touch that truly completes your Cranberry Bliss Coffee Cake.
How to Serve Cranberry Bliss Coffee Cake
Garnishes
For a gorgeous presentation, sprinkle additional fresh or dried cranberries and a light dusting of powdered sugar over the cake right before serving. A few extra white chocolate chips or a drizzle of melted white chocolate will delight guests and make each slice look party-ready!
Side Dishes
This coffee cake shines on a brunch table paired with creamy scrambled eggs, fresh fruit salad, or a platter of sharp cheeses and toasted nuts. Serve alongside hot coffee, cocoa, or even spiced chai for the ultimate cozy vibe.
Creative Ways to Present
Try cutting your Cranberry Bliss Coffee Cake into bite-sized squares for dessert platters, or use a heart-shaped cook’s cutter for a special brunch centerpiece. For holidays, arrange slices in a fan or a circle, with whipped cream and sugared cranberries on the side for DIY flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cranberry Bliss Coffee Cake covered in the refrigerator for up to five days. The sour cream and cream cheese help this cake stay moist, and you’ll love finding it ready to go for snack time or a quick treat.
Freezing
This cake also freezes beautifully—just wrap individual slices (or the whole cake, unglazed) tightly in plastic wrap and foil. Freeze for up to three months. When you’re ready, thaw in the fridge overnight and add the glaze fresh for best results.
Reheating
To enjoy your Cranberry Bliss Coffee Cake warm, microwave a slice for 10–15 seconds or heat gently in a 300°F oven until just warmed through. The glaze stays creamy but doesn’t run, and the cake takes on that just-baked feel every time.
FAQs
Can I use frozen cranberries instead of fresh or dried?
Absolutely! Frozen cranberries are a wonderful substitute—just stir them in straight from the freezer without thawing to prevent bleeding, and your Cranberry Bliss Coffee Cake will turn out beautifully.
What type Dessert, Breakfast
Full-fat sour cream creates the richest, tenderest crumb, but you can use light sour cream if you prefer. Avoid fat-free, as it can affect both the taste and texture of your cake.
Can I skip the glaze for a lighter version?
You can certainly leave off the glaze for a more understated, slightly less sweet cake. The Cranberry Bliss Coffee Cake will still be full of bright flavor, but that tangy dollop of glaze is highly recommended!
How can I make this gluten-free?
Swap the all-purpose flour for a cup-for-cup gluten-free baking blend, and make sure your baking powder and baking soda are gluten-free. The rest of the ingredients are naturally gluten-free, so everyone can partake in this treat.
Is it possible to make this cake ahead for a brunch party?
Definitely! You can bake the cake the day before and add the glaze the morning of your party. In fact, the flavors meld even better overnight, making your Cranberry Bliss Coffee Cake brunch-ready and stress-free.
Final Thoughts
There’s something truly special about sharing a homemade Cranberry Bliss Coffee Cake with the people you love. Whether it’s for a festive morning or a well-deserved afternoon break, this recipe always brings smiles. I hope you give it a try and create your own sweet moments around the table—trust me, your taste buds will thank you!
Print
Cranberry Bliss Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of the holiday season with this Cranberry Bliss Coffee Cake. A tender, moist cake studded with cranberries, topped with a creamy glaze, and finished with white chocolate chips and pecans for a touch of sweetness and crunch.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh or dried cranberries
For the Glaze:
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Optional Topping:
- 1/2 cup white chocolate chips
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Fold in cranberries gently.
- Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
- For the glaze, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk, beating until creamy. Spread evenly over cooled cake.
- Sprinkle white chocolate chips and chopped pecans on top if desired.
Notes
- Use fresh cranberries for tartness or dried for sweetness.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~370 kcal
- Sugar: ~28 g
- Sodium: ~250 mg
- Fat: ~18 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0 g
- Carbohydrates: ~45 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~55 mg
