Cranberry Cinnamon Coffee Cake recipe made with just 4 ingredients! Festive & easy coffee cake recipe perfect for holiday breakfasts.
Our easy recipe for Cranberry Cinnamon Coffee Cake is sponsored by Krusteaz. All opinions are 100% my own. We love making coffee cake during the holidays. Not only is it a tasty dish that’s easy to make but it honestly makes your house smell wonderful! It’s a perfect breakfast for entertaining too because mixing the ingredients together takes minutes, then it bakes while you accomplish other tasks. I like to serve it with fresh fruit and maybe even some crisp bacon.
Simple, easy Krusteaz recipe
This coffee cake recipe is made with a Krusteaz Cinnamon Crumb Cake Mix. You can find it on the baking aisle and they have a traditional variety as well as a gluten-free variety! This recipe works with either one and I have to say, they both taste great.
Krusteaz Gluten Free Cinnamon Crumb Cake mix is made from Sorghum Flour and millet flour. Sorghum flour has a light color and texture and a mild, sweet flavor, making our white sorghum flour a popular alternative to wheat flour and a wonderful ingredient for gluten free baking. Millet flour is made from ground millets, which are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains. Both are nutritious and high in protein.
How to make coffee cake
Making coffee cake is so simple and takes very little effort. This Cranberry Cinnamon Coffee Cake is a layered coffee cake, so you’ll first start by preheating your oven and greasing an 8×8 glass baking dish. Stir together the cake mix, water and egg. You’ll mentally divide the batter in half and drop the first half on the bottom of the baking dish. Spread it gently with the back of a spoon- no need to be exact here- then sprinkle with half the cinnamon crumb mixture. Measure out 1/2 cup of whole berry cranberry sauce- you’re welcome to use homemade if you prefer, but the canned variety works well too- then spread it on top of the cinnamon topping. Dollop the remaining cake mix on top of the cranberries, then finish off with the rest of the cinnamon crumb topping.
Bake cake for 35-40 minutes at 350 degrees F. Let cake cool slightly before serving.
Cranberry Cinnamon Coffee Cake ingredients
- 1 package Krusteaz Cinnamon Crumb Cake Mix (1 pouch each, cake mix and cinnamon topping)
- 1/3 cup water
- 1 egg
- 1/2 cup whole berry cranberry sauce
How to make Cranberry Cinnamon Coffee Cake
- Heat oven to 350°F. Lightly grease 8x8x2-inch baking pan.
- Stir together water, egg, and Krusteaz Cinnamon Crumb Cake Mix until moistened. (Batter will be slightly lumpy.) Spoon half of batter into pan and spread evenly. Sprinkle half of the cinnamon topping over batter.
- Spoon cranberry sauce on top of cinnamon topping. Drop remaining batter in small spoonfuls over cranberry layer and spread to pan edge. Sprinkle remaining topping evenly over batter. Top with fresh cranberries, if desired.
- Bake 35-40 minutes. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting.
Serves about 12. Garnish with sugared cranberries, if desired. To make, dip fresh cranberries in water and roll in granulated sugar. Let sugared cranberries sit on the countertop for 15 minutes to dry and set the sugar.
Other Krusteaz recipes that are great for holiday breakfasts:
- Berry Protein Pancake Bites
- Pancake Breakfast Sandwiches
- Pumpkin Protein Pancake Parfaits
- Cinnamon Swirl Pumpkin Bread
- Raspberries & Cream Stuffed Waffles
- Maple Bacon Pancakes
- Blueberry Cheesecake Muffins
- Breakfast Pancake Pizzas
Cranberry Cinnamon Coffee Cake
Ingredients
- 1 package Krusteaz Cinnamon Crumb Cake Mix 1 pouch each, cake mix and cinnamon topping
- 1/3 cup water
- 1 egg
- 1/2 cup whole berry cranberry sauce
Instructions
- Heat oven to 350°F. Lightly grease 8x8x2-inch baking pan.
- Stir together water, egg, and Krusteaz Cinnamon Crumb Cake Mix until moistened. (Batter will be slightly lumpy.) Spoon half of batter into pan and spread evenly. Sprinkle half of the cinnamon topping over batter.
- Spoon cranberry sauce on top of cinnamon topping. Drop remaining batter in small spoonfuls over cranberry layer and spread to pan edge. Sprinkle remaining topping evenly over batter. Top with fresh cranberries, if desired.
- Bake 35-40 minutes. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting.
Video
Notes
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
How to store coffee cake
Many coffee cake recipes can be stored in an airtight container on the countertop once they’re baked. However, if you add any type of fruit like apples, raisins, or in this case, cranberries, you’ll want to store it in the refrigerator so that it will last longer.
Can coffee cake be frozen?
Yes, you can freeze a baked coffee cake for up to 2 months, if stored in an airtight container. You’ll need to bake and completely cool the coffee cake prior to putting it in the freezer. When you’re ready to eat it, thaw on the countertop then place in a 350 degree F oven for 10 minutes.
Does coffee cake contain gluten?
Most coffee cakes do required regular all-purpose flour, so yes, the contain gluten. However in a lot of cases you can substitute a different type of flour to make it gluten-free. With our Cranberry Cinnamon Coffee Cake we use Krusteaz’ regular Cinnamon Crumb Cake Mix, but they also carry a gluten-free variety as well!
Krusteaz Gluten Free Cinnamon Crumb Cake mix is made from Sorghum Flour and millet flour. Sorghum flour has a light color and texture and a mild, sweet flavor, making our white sorghum flour a popular alternative to wheat flour and a wonderful ingredient for gluten free baking. Millet flour is made from ground millets, which are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains. Both are nutritious and high in protein.
Does Coffee Cake have yeast?
No, coffee cake does not have yeast. Coffee cake is considered a quick bread in that it bakes immediately after mixing and contains a leavening agent other than yeast. The leavening agents in most coffee cakes are baking soda, baking powder, or a combination thereof.
Christina says
I love anything cranberry so this was a true hit for me! So easy and scrumptious!
Tayler Ross says
This has such an incredible flavor combination! I can’t wait to try it!