Cranberry Orange Coffee Cake
This coffee cake combines tangy cranberries, bright orange zest, and a buttery crumb topping to create a dessert worth savoring.
Ingredients
- For the Cake Base
- All-purpose flour: 1½ cups
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Granulated sugar: ½ cup
- Butter: ½ cup softened
- Eggs: 2
- Orange juice: ½ cup freshly squeezed
- Orange zest: 1 tablespoon
- Fresh cranberries: 1½ cups
- For the Topping
- Brown sugar: ½ cup
- All-purpose flour: ¼ cup
- Butter: 3 tablespoons cold
- Ground cinnamon: ½ teaspoon
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease the baking pan.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar in a separate bowl until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in orange juice and zest. Gradually add dry ingredients and mix until just combined.
- Gently fold in cranberries.
Assemble the Cake
- Pour the batter into the prepared pan and smooth the surface.
Add the Topping
- Mix brown sugar, flour, and cinnamon. Cut in cold butter until the mixture resembles crumbs.
- Sprinkle the crumb topping evenly over the batter.
Bake
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 15 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin C: 10%
- Calcium: 6%
- Iron: 5%
- Vitamin A: 8%
- Potassium: 5%
Additional Notes and Tips
- Substitute dried cranberries if fresh ones aren’t available, but soak them in orange juice for 10 minutes first.
- Serve with a dollop of whipped cream or dust with powdered sugar for extra flair.
- Store leftovers in an airtight container for up to three days.