Apple Cranberry Coffee Cake

Apple Cranberry Coffee Cake

Fresh fruit, crumble, and a drizzle of glaze make this Apple Cranberry Coffee Cake an impressive coffee cake to share at breakfast.

Apples, cranberries, and spices work together to make a delicious breakfast cake. Adding crumble and glaze makes it disappear in a hurry.

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Yield: 12 pieces of cake


For the Cake

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 brown sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup finely diced apples
  • 1 cup fresh cranberries, quartered

For the Topping

  • 4 Tablespoons butter
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 cup pecan chips

For the Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon apple pie spice
  • 2 Tablespoons water


  1. Beat the butter and sugars until creamy. Add the eggs, sour cream, and vanilla and beat again.
  2. Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly beat into the butter mixture.
  3. Add the diced apples and cranberries and stir gently. Spoon the batter into a 9 inch springform pan that has been lined with parchment paper.
  4. Combine the topping ingredients and use a fork to mix the butter into everything until it resembles coarse crumbs. Sprinkle evenly over the top of the cake batter.
  5. Bake at 350 degrees for 50 minutes. Do not over bake. Remove and let it cool. Remove the sides of the pan.
  6. Whisk together the glaze ingredients. Drizzle over the top of the cooled cake. Let set. Cut into 12-14 wedges. Store in a sealed container.

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