Cranberry Coffee Cake Recipe
Moist coffee cake studded with juicy cranberries, flavored with orange zest, and topped with
Ingredients
Crumb Topping:
- ½ cup all purpose flour
- ½ cup brown sugar
- ⅛ tsp salt
- 1 tsp orange zest
- ¼ cup salted butter, softened to room temperature
- ⅓ cup sliced almonds
Batter:
- 2 cups all purpose flour (10 ounces)
- 1 cup granulated sugar
- ½ tsp salt
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup salted butter, softened to room temperature
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh cranberries, halved
- 3 Tbsp orange zest
Instructions
Prep:
- Wash the cranberries and spread on paper towels to dry. Spray a 9-inch springform pan with cooking spray, and line the bottom with a circle of parchment or aluminum foil. Preheat your oven to 350 degrees. Wash and zest 2 oranges.
Crumb Topping:
- In a small bowl, combine the flour, brown sugar, salt, zest, and softened butter. Mix with your fingers (or a fork) until crumbly. Stir in the sliced almonds; set aside.
Batter:
- Pat the cranberries dry and cut them in half; set aside.
- In a large bowl, combine the flour, sugar, salt, baking powder, soda, and soft butter. Beat on low speed with an electric mixer for 1-2 minutes, or until the mixture reaches a sand-like consistency.
- Beat in the eggs and vanilla, then the buttermilk. Beat for another minute or until the mixture is smooth, occasionally scraping the sides of the bowl with a rubber spatula. Fold in the cranberries and orange zest.
- Spread the batter into the prepared pan. Sprinkle the crumbs evenly over the top of the cake.
- Bake in a preheated oven at 350° for 30 minutes. Turn the heat down to 325° and bake for another 35-40 minutes, or until a toothpick inserted in the middle comes out clean or with moist crumbs but no wet batter.
- Let cool in the pan for about 10 minutes, then run a metal spatula or knife around the sides of the pan. Remove the sides of the pan, and carefully remove the parchment from the bottom of the cake.
- Serve warm or at room temperature.
Notes
- Do not use a 9" cake pan; it will overflow. If you don't have a springform pan, you can use a 9-inch square pan instead.
- Frozen cranberries will also work, you just need to increase the baking time by a few minutes because they make the batter cold.
- Instead of using orange zest, you can use 1/2 teaspoon of almond extract in the batter and 1/8 teaspoon of almond extract in the topping.
- If you don't have buttermilk, you can use Greek yogurt, sour cream, or plain yogurt.
- Leftover coffee cake can be stored at room temperature for 4-5 days. I like to wrap it in plastic wrap and place it in an airtight container.
Nutrition
Calories: 411kcalCarbohydrates: 59gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 415mgPotassium: 137mgFiber: 2gSugar: 33gVitamin A: 531IUVitamin C: 5mgCalcium: 99mgIron: 2mg
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