Get ready to meet the coffee cake that thinks it’s a gourmet dessert. Cranberries bring the tart, walnuts deliver the crunch. Together, they create a combination that’s as sophisticated as it is delicious. This isn’t your average coffee cake—this one’s got flair. The sweetness of the cake pairs perfectly with the earthy walnuts and zingy cranberries, while the cinnamon topping adds the perfect finish. It’s a showstopper for your next brunch, or maybe just for when you need to impress someone who’s sick of basic cakes. Ready to elevate your coffee break? Thought so.

Cranberry Walnut Coffee Cake

moka coffee pot

A moist coffee cake with a tangy cranberry swirl, crunchy walnuts, and a buttery cinnamon topping. Sweet and sophisticated.

Print Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 10 servings

Calories 320 kcal

Ingredients

For the Cake Base

All-purpose flour: 2 cups
Baking powder: 1 teaspoon
Salt: ½ teaspoon
Granulated sugar: ¾ cup
Butter: ½ cup softened
Eggs: 2 large
Vanilla extract: 1 teaspoon
Almond extract: ½ teaspoon
Milk: ½ cup
Fresh cranberries: 1½ cups
Walnuts: 1 cup chopped

For the Topping

Brown sugar: ½ cup
All-purpose flour: ⅓ cup
Butter: 4 tablespoons cold, cubed
Ground cinnamon: ½ teaspoon

Instructions

Prepare the Cake

Preheat the oven to 350°F (175°C) and grease the springform pan.
Whisk flour, baking powder, and salt together.
Cream butter and sugar until fluffy, then add eggs, vanilla, and almond extract.
Alternate adding dry ingredients and milk, mixing until just combined. Fold in cranberries and walnuts.

Assemble and Add Topping

Pour batter into the prepared pan and smooth it out evenly.
Combine brown sugar, flour, cinnamon, and butter for the topping. Sprinkle evenly over the batter.

Bake

Bake for 45 minutes or until a toothpick inserted comes out clean.
Allow to cool for 15 minutes before serving.

Notes

Nutritional Information (Per Serving)

Calories: 320
Total Fat: 16g
Saturated Fat: 7g
Carbohydrates: 41g
Fiber: 3g
Protein: 6g

Vitamins and Minerals

Vitamin C: 10%
Calcium: 6%
Iron: 5%
Vitamin A: 8%
Magnesium: 7%

Additional Notes and Tips

Toast the walnuts for an extra boost of flavor.
You can swap cranberries for raisins for a slightly sweeter option.
Store leftovers in an airtight container at room temperature for up to three days. Warm before serving for the best texture.

This cranberry walnut coffee cake is a showstopper—no need to settle for boring baked goods. It’s time to elevate.

Cranberry Walnut Coffee Cake