• 33 Ratings

What better way to start your weekend than with a warm coffee cake? Make this one the night before and the morning of simply add the crumb topping and bake!

Source: Better Homes and Gardens


Recipe Summary

40 mins
2 hrs to 1 day
50 mins at 350°


Ingredient Checklist


Instructions Checklist
  • Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg. Set aside.

Instructions Checklist
  • In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.

Instructions Checklist
  • Preheat oven to 350°F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator. Sprinkle coffee cake with cranberries; sprinkle with topping.

Instructions Checklist
Instructions Checklist
  • Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm.


Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.

Nutrition Facts

374 calories; total fat 18g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 69mg; sodium 334mg; potassium 140mg; carbohydrates 50g; fiber 2g; sugar 28g; protein 5g; trans fatty acidg; vitamin a 486IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 111mg; iron 2mg.


33 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4
Rating: 5.0 stars
WATCH OUT. I love this cake BUT the ingredient listing has a trap. FLOUR is divided into 2cups for the cake and the remaining half cup for the streusel topping. It is the ONLY ingredient in the streusel that isn't listed separately as both the butter and cinnamon is repeated at the bottom of the ingredient list. I knew how to incorporate the ingredients so didn't read the directions as I prepared the batter (have made it several times) and accidentally added the full 2.5 cups to the batter the last time I made it. Obviously this adversely effects the outcome.
Rating: Unrated
It's good. I made it for a brunch. Everyone loved it. I am making it again for tomorrow's breakfast. I used dried cranberries, though, because fresh and/or frozen are not yet available, i.e., not in season right now.