Cranberry Coffee Cake with Lemon Glaze




Total Time: 1 hr

Prep Time: 10 mins

Cook Time: 45-50 mins

Yield: 9 servings

Dish Size: 11x7 Baker






  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • zest from one lemon
  • 1 egg
  • 1 tsp vanilla
  • 2 cups fresh cranberries
  • 2 cups + 1 Tbsp all-purpose flour, divided
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • ¾ cup buttermilk*



  • 1 cup confectioners’ sugar
  • zest from ½ lemon
  • 2 Tbsp lemon juice




  1. Cream butter, sugar, and lemon zest until light and fluffy.
  2. Add egg and vanilla and beat until combined.
  3. Toss cranberries with 1 tablespoon of flour, then set aside.
  4. Whisk together remaining flour, baking powder, cinnamon, and salt.
  5. Add flour to batter alternating with buttermilk. Fold in cranberries.
  6. Spread batter into an 11x7 temp-tations® baker.
  7. Bake in a preheated 350ºF oven for 45-50 minutes or until a toothpick placed in the center comes out clean.
  8. Whisk glaze ingredients together and drizzle over cake.


Tara’s Tidbits®

When fresh cranberries are readily available, I try to use them as much as possible. I also rarely have buttermilk in the house so I make my own by adding 1 teaspoon white vinegar to ¾ cup milk. Allow to stand for 15 minutes before using.