I only have two pictures of this gorgeous coffee cake because I took it to church and it all got eaten really quickly. I thought there might be a few leftover pieces that I could take home and prop up in front of the camera, but not so. I’m glad I took the time to snap these two while rushing out the door, or this would have just been a distant, delicious memory.


And while we’re on the subject, I think coffee cake might by my favorite cake. It is dessert that, BY DEFINITION, is to be eaten upon rising from your bed. With coffee. And a sunrise.

Alarm clock. Get up. Put on your slippers. Yes, I want cake for breakfast.

Cranberry Coffee Cake

PRINT Recipe

{adapted from here}


  • 1/2 C butter, room temperature
  • 3/4 C sugar
  • 2 eggs
  • 1 t vanilla
  • zest from 1 orange
  • 2 c flour
  • 1 t baking powder
  • 1 t baking soda
  • pinch of salt
  • 1 C plain greek yogurt
  • 1/4 C milk

Crumbly Part

  • 2 C fresh cranberries (mine were actually frozen, then thawed)
  • 1/2 C brown sugar
  • 1/2 C flour
  • 2 t cinnamon
  • 2 T butter

Preheat the oven to 350 degrees.

Cream butter and sugar together. Beat in eggs. Add vanilla and orange zest.

In a separate bowl, mix the dry things – flour, baking powder, baking soda, and salt. Add these dry ingredients, alternating with the yogurt, into the butter/sugar mixture. Stir in the milk to loosen the batter a bit.

Pour/spread the batter evenly into 2 greased (standard size) loaf pans.

For the crumbly topping, sprinkle the cranberries over the batter, and use your hand to press them down a bit into the top. Combine the brown sugar, flour, and cinnamon in a small bowl. Smash in the butter with your fingers until crumbly. Sprinkle over the cranberries.

Bake for 45 – 50 minutes or until set.

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