Enjoy a delightful twist for breakfast with this easy Cranberry Almond Orange Coffee Cake recipe made using Bisquick, combining tangy cranberries, toasted almonds and zesty orange for a moist, flavorful treat perfect for Fall Holidays and Christmas.

Why I love This Easy Cranberry Orange Coffee Cake

If there was ever a cake that deserved a spot on your Holiday table, this Cranberry Almond Orange Coffee Cake would be it!

It’s tender, moist, loaded with tart cranberries, toasty almonds, and bright, zesty orange flavors. All my favorite flavors of the season in one easy little cake. And the best part? It starts with Bisquick, so there’s no need to fuss around the kitchen pretending we have all day to bake!

I love recipes like this during this time of year. Simple enough for a busy morning, pretty enough for company, and delicious enough that you may want to hide the last piece behind the milk in the fridge. (Not that I’ve ever done that!) Pull up a chair, pour yourself a cup of hot herbal tea, and let’s make a little magic in the kitchen!

Ingredients Needed

• Butter, softened
• Brown Sugar, Packed
• 2 eggs
• Almond extract
• Orange zest
• Original Bisquick Mix
• Milk
• Fresh or Frozen Cranberries (do NOT thaw)
• Old-fashioned oats
• Sliced almonds, toasted

Step-By-Step Recipe Instructions

Begin by preheating the oven to 350°F. Spray a 9-inch spring form pan with baking spray, coat with additional flour after coating with baking spray. Set the pan aside, and grab your apron and let’s make this delicious coffee cake!

Step 1: Preparing the Batter

In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until creamed together. Add eggs, one at a time, or if you’re a rebel like myself, just dump them both in at the same time, beating well after each addition.

PRO TIP: Ever wonder why bakers suggest the eggs be at room temperature? It helps prevent the batter from “splitting” when the cold eggs hit the butter and sugar mixture.

Step 2: Adding Cranberries And Orange Flavor

One of the unique things about this cake is the addition of both almond extract and orange zest. The subtle hints of both breathe delightful life into this simple cake.

Add the almond extract to the butter and sugar mixture. Mix until combined.

Time to add cranberry’s best friend…orange zest. Nothing pairs more beautifully with cranberries like the addition of orange zest, which is why I highly recommend adding it to this recipe. It’s optional…but will be sadly missed if you skip it.

Add orange zest.

One of the things I love about this recipe is that it uses boxed Bisquick! Bisquick is the “King” of Coffee Cakes, in my humble opinion.

On low speed, beat in Bisquick mix alternately with milk until smooth.

Fold in those ruby red cranberries using a silicone spatula. You can use fresh or frozen.

TIP: If using frozen cranberries, do NOT thaw them. Frozen berries hold their juice, the very flavor of the fruit. If you use thawed berries, they will streak the cake with their bright red juice.

Grab your prepared 9-inch spring form pan. Pour the batter into the prepared pan. Using a spatula, spread the batter evenly.

For that beautiful “bakery finish”, top with a handful of cranberries for an extra pop of color and texture.

Step 3: Creating Streusel Topping

Any coffee cake worth its salt, and the book club’s approval, is going to have a beautiful crispy golden streusel topping! This streusel topping is loaded with oats, butter, brown sugar, and toasted almonds.

PRO TIP: The best way to toast sliced almonds is in a non-stick skillet over medium heat, constantly stirring until lightly golden brown. Remove from skillet instantly and place in a bowl.

In a small bowl, mix all streusel ingredients with a fork until crumbly.

TIP: I like to use my fingers to combine the ingredients and get the perfect crumb.

Sprinkle the crumb topping evenly over the cake batter and around the cranberries.

Baking Tips And Time

Place the cake in the center of the oven. Bake 38–42 minutes or until a toothpick inserted in the center of the cake comes out clean.

Place the cake on a cooling rack. Cool for 10 minutes. Remove the sides of the pan before serving.

Tips For Serving And Storage

I recommend serving this Cranberry Orange Coffee Cake slightly warm with a steaming cup of hot chocolate, my Traditional Hot Apple Cider or tea.

If you want to dress it up for holiday company, a simple dusting of powdered sugar makes it look extra festive without any extra fuss. You can also make a yummy orange glaze and drizzle it over the top of the coffee cake for an extra pop of citrusy sweetness. Honestly, there’s no wrong way to serve it!

This is a GREAT “make-ahead” breakfast cake for those busy holiday mornings! It’s also a great dessert for those that want something a little sweet after that big holiday meal.

Storage Tips: To store if making ahead, or if you have leftovers, let the coffee cake cool completely before placing it in an airtight container. It will keep at room temperature for 2–3 days. For longer storage, wrap it tightly and refrigerate for up to 5 days.

Freezer Tips: You can also freeze individual slices for up to 2–3 months. Wrap each slice in plastic wrap. Freeze in a Ziploc freezer bag. Thaw at room temperature and warm gently in the microwave before serving. Although, around here, leftovers have a funny way of disappearing long before they ever make it to the freezer!

Variations And Substitutions

One of my favorite things about this coffee cake is how easy it is to make it your own! I always encourage creativity in the kitchen!

If you’re not a fan of cranberries, you can swap them for dried cherries or chopped dried apricots. Want a little more crunch? Toss in some chopped pecans or walnuts along with the almonds. Allergic to Almonds? Substitute vanilla extract for the almond extract.

Fresh orange zest really makes this cake sing, but if you’re out of fresh oranges, a little bottled orange juice, or a teaspoon of orange extract, will work in a pinch. You can also substitute dried cranberries for fresh or frozen cranberries if that’s what you have in the pantry.

And again, if you’re feeling especially festive, add a simple orange glaze over the top. Because during the holidays, I firmly believe there is no such thing as too much orange! Which is why I’m adding orange glaze to this cake from now on!

Recipe Wrap-Up: Enjoying Your Coffee Cake

This Cranberry Almond Orange Coffee Cake is one of those wonderfully simple recipes that makes you look like you worked a lot harder than you actually did! (I’m all about that, my friends!)

With its tender, moist crumb and the perfect combination of tart cranberries, toasty almonds, and bright orange, every bite highlights why I love the “ber” months. Whether you’re serving it for a cozy family breakfast on Thanksgiving morning, bringing it to a holiday brunch pot luck, or enjoying a slice of your afternoon coffee while wrapping presents, I hope this easy little cake finds its way onto your holiday baking list.

Other Favorite Cranberry Recipes

• Cranberry Jell-O Salad
• Cranberry Apple Fluff Salad
• Pumpkin Cranberry Streusel Muffins
• Cherry Cranberry Raspberry Pie
• Cranberry Orange Buttermilk Breakfast Cake

Pour yourself a cup of your favorite hot beverage, cut yourself a generous slice, and enjoy a little taste of the season…because every day is always better with cake!

Thanks for stopping by my Nest today! I hope you’ll come back soon…there’s always something yummy in my kitchen.

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