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Cranberry Citrus Coffee Cake with Vanilla Glaze

This cranberry citrus coffee cake is loaded with orange and lemon zest and topped with a crunchy and buttery walnut streusel topping - the perfect refreshing dessert for the new year!
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 1 9 - inch cake
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

For the Walnut Streusel
  1. 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
  1. 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!)
  2. In a medium bowl, whisk together the sugar, melted butter, eggs, zests and vanilla.
  3. 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.
  4. 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.
  5. 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
  1. While the cake is cooling, whisk together the powdered sugar, vanilla extract and milk. Add additional milk until desired consistency is reached.
  2. Drizzle on top of cooled cake.

Notes

  • 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
 
Helpful Tools
Mixing Bowls | Pam for Baking | Rodelle Vanilla Extract | Springform Pan