• Prep Time: 10 mins
  • Cooking Time: 60 mins
  • Serves: 8

Cranberry Cream Cheese Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • Coffee Cake:
  • 1 cup white granulated sugar
  • ¾ cup butter, unsalted, room temperature
  • 2 eggs, room temperature
  • 1 cup sour cream
  • 2 tsp vanilla
  • 1½ cups flour
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • 1½ tsp cinnamon
  • Dash of salt
  • 1½ cups of fresh cranberries
  • Cream cheese layer:
  • 8 oz cream cheese, softened
  • 1 egg
  • ¼ cup flour
  • ⅓ cup white granulated sugar
  • Crumble:
  • ½ cup brown sugar
  • ¼ cup white granulated sugar
  • 1 cup flour
  • 5 Tbsp butter, unsalted, melted
  • 1 tsp cinnamon


Preheat the oven to 350 degrees and grease a 9-inch round deep cake pan or a springform. (I used a springform, it makes it much easier to get the coffee cake out.)
In a bowl of an electric mixer, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating after each addition. Scrape sides and bottom of the bowl.
Add vanilla and sour cream. Beat until well combined.
Sift in the flour, baking powder, baking soda, cinnamon, and salt. Beat on low speed until just mixed.
Scrape sides and bottom of the bowl, and add cranberries. Fold until incorporated throughout.
Pour batter into prepared pan and spread it evenly.
Cream cheese layer:
Beat cream cheese and sugar until smooth. Add egg and beat until incorporated. On low speed, add flour and mix it in. Raise the speed to medium-high and beat for a few more seconds.
Spoon cream cheese mixture all over the cake batter and even it out.
In a medium bowl, combine brown sugar, white sugar, cinnamon, and flour. Mix well until all ingredients are incorporated evenly. Pour in melted butter, and carefully fold it in with a large fork. You will want to be careful so you don't overmix. Crumble should look like large crumbs and not paste.
Sprinkle crumble topping over the top evenly.
Bake for 60-63 minutes. (Remember that doing the toothpick test would be tricky because cream cheese will always stick to the toothpick. You could touch the center to feel for firmness of the layers, it will be soft but just make sure it doesn't feel too soft or somewhat liquid.) Cool for 15 minutes before trying to open the springform (and run a butter knife along the edge to separate it from the pan before opening the form). If using a cake pan, make sure to cool to room temperature before cutting. Run a greased butter knife between the edge of the coffee cake and the pan to separate it before cutting.

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