Cranberry Citrus Coffee Cake With Vanilla Glaze

Amy Manes
by Amy Manes
1 Cake
1 hr 20 min

It's hard to believe that citrus season is upon us! The days are getting longer and all of the delicious and tasty citrus fruits are now in season. Coffee cakes are one of my favorite things to make during the quiet and cold winter months at the beginning of the year. There is something so cozy and comforting about smelling a warm coffee cake baking in the oven and enjoying a slice right from the pan with a cup of steaming coffee! If you are like me, then you will love making this cranberry citrus coffee cake! It is drizzled with a generous helping of vanilla glaze and topped with buttery and crunchy walnut streusel. The perfect dessert for a new year!

Cranberry Citrus Coffee Cake With Vanilla Glaze
Recipe details
  • 1  Cake
  • Prep time: 30 Minutes Cook time: 50 Minutes Total time: 1 hr 20 min
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For the Walnut Streusel
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp orange zest (about one small orange)
  • 1 tsp lemon zest (about 1 medium lemon)
  • ¼ tsp salt
  • ½ cup chopped walnuts
  • 3 tbsp unsalted butter (melted)
For the Cranberry Citrus Coffee Cake
  • 1 cup granulated sugar
  • ½ cup unsalted butter (melted and cooled)
  • 2 large eggs (room temperature)
  • 2 tbsp orange zest (from about 2 large oranges)
  • 1 tbsp lemon zest (from 2-3 medium lemons)
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup full fat sour cream (room temperature)
  • ¼ cup whole milk (room temperature)
  • 1¼ cup fresh or thawed cranberries (if using thawed, pat dry first)
For the Vanilla Glaze
  • ¾ cup powdered sugar (sifted)
  • ½ tsp vanilla extract
  • 2-4 tbsp milk
For the Walnut Streusel
In a medium bowl, stir together the flour, sugar, zests, and salt. Stir in walnuts. Add the melted butter, stirring until the mixture becomes crumbly. Use your hands to break up the mixture if needed! Set aside.
For the Cranberry Citrus Coffee Cake
Preheat oven to 350°F. Spray a 9-inch springform pan with baking spray and flour, or you can use Pam for Baking instead (my personal favorite!)
In a medium bowl, whisk together the sugar, melted butter, eggs, zests and vanilla.
In another medium bowl, whisk together the flour, baking powder and salt. Whisk the flour mixture into the sugar mixture. Add the sour cream and milk, whisking until just combined.
Pour the batter into the prepared baking pan and spread evenly with a spatula. Top with cranberries and sprinkle evenly with the prepared walnut streusel.
Bake for 45 – 50 minutes, or until a wooden toothpick inserted in the center comes out with just a few moist crumbs. Let cool in pan for 15 minutes and then remove to a wire rack to cool completely. Drizzle with vanilla glaze and serve!
For the Vanilla Glaze
While the cake is cooling, whisk together the powdered sugar, vanilla extract and milk. Add additional milk until desired consistency is reached.
Drizzle on top of cooled cake.
  • Slices of leftover coffee cake can be wrapped tightly and stored at room temperature for up 2 days.
  • This recipe was tested at high altitude (5,800 feet in elevation) and works perfectly as written above
Amy Manes
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  • Judy Judy on Jan 13, 2022

    Sounds delicious! Thank you for sharing

  • Dawn Dawn on Apr 03, 2023

    Can you make this with gulton free flour

    And still taste yummy

    • Amy Manes Amy Manes on Apr 05, 2023

      Hi Dawn, I do not test my recipes with gluten-free flour, so I can't guarantee that it would turn out the same. If you do decide to use gluten-free flour, I'd recommend Bob's Red Mill 1:1 flour as I've heard from other gluten-free individuals that this tends to be the closest substitute for regular all-purpose flour.