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A slice of cranberry cake on a white plate.
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Cream Cheese Cranberry Coffee Cake

A sweet and creamy cheesecake-like layer and a tender crumb topping adorn this festive Cream Cheese Cranberry Coffee Cake. Delicious with breakfast or for an afternoon treat during the holidays.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 373kcal


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 orange zested and juiced
  • ½ cup milk, or as needed (see instructions)
  • 1 large egg
  • ¼ cup butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 cups fresh cranberries coarsely chopped

Cream Cheese Layer:

  • 8 ounces cream cheese softened
  • cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  • ½ cup all-purpose flour
  • cup sugar
  • cup cold butter cubed


  • Preheat oven to 350 degrees F. Generously coat a 9-inch springform pan with non-stick cooking spray.
  • Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
  • Add the orange juice to a measuring cup and add as much milk as needed to measure 3/4 cup. Set aside.
  • In another mixing bowl, whisk egg, orange zest, orange juice and milk mixture, melted butter and vanilla until blended. Add to flour mixture and stir just until moistened. Fold in cranberries. Transfer to the greased 9-inch springform pan.

For the Cream Cheese Layer:

  • Add the cream cheese and sugar to a large mixing bowl and use an electric mixer to beat until smooth. Add egg and vanilla and beat on low speed just until blended. Spread over batter, smoothing out with the back of a spoon.

For the Topping:

  • Mix flour and sugar in a small bowl. Use a pastry blender or fork to cut in cold, cubed butter. Use your hands to work the mixture until well combined and crumbly. Sprinkle evenly over top of the cream cheese layer. 
  • Place pan on a baking sheet. Bake for 60 to 65 minutes or until topping is lightly golden brown.
  • Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.


Calories: 373kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 299mg | Potassium: 109mg | Fiber: 1g | Sugar: 29g | Vitamin A: 600IU | Vitamin C: 2.2mg | Calcium: 49mg | Iron: 1.5mg