A Sweet Breakfast Treat🍊
I think we can fit in one last sweet treat indulgence in before the end of the holidays. Here’s a most amazing and delicious Orange Cranberry Coffee Cake 🍊🍰 with a streusel filling and topping. It’s just right for New Years 🎊 Morning. I love the combination of orange with cranberries. This cake is very orange forward, almost creamy tasting (like orange creamsicle!). Then you get the pop of the tart cranberries. It’s darn right hard to stay away from, so be warned!
I decided to bake this cake and give one as a gift and save the other for a Christmas morning treat for visiting friends. This is going to be my new go-to-favorite during cranberry season. However, let me say, that this cake would be great with almost any added berry. This Orange Cranberry Coffee Cake can be changed up easily! Just switch the cranberries for blueberries or raspberries or even blackberries. Take it from the holidays to any occasion and you’ve got an easy to make and versatile breakfast/brunch favorite for any time of the year.
Ooooops, 🤗
I did have a little mishap during my recipe testing of this Orange Cranberry Coffee Cake. I decided I would make these cakes as a gifts, so I decided to bake in those disposable cake pans you can buy at the market. That’s something I never do. But, I thought it may be difficult to remove the cake from the pan because of the topping. So, I baked two of these cakes in disposable pans. Ok, here’s the thing. The pans were too small and while they were baking, oozes of batter starting falling from the sides of the pan. It was sheer “pan-demonium” when my oven started smoking and there was a cloud of thick smoke in my kitchen.
The cakes ended up turning out okay but lesson learned, never overfill a pan. (I’ve included a note in the recipe so that you can avoid this type of incident which requires immediate cleaning of you oven!)
The Orange Cranberry Coffee Cake Recipe 🍊🍰
Preheat your oven to 350° and spray a 11 x 17 pan with non-stick spray. (you can also make this in two 8 inch round cake pans). Do not make this is those store-bought one use baking pans, they are not high enough (take it from me!).
First prepare your dry ingredients. Into a large bowl, add 4 cups all-purpose flour, 3 teaspoons baking powder, 2 teaspoon baking soda and 1 teaspoon of salt. Whisk to combine the ingredients and set aside.
Into the large bowl set on a stand mixer (or use hand-held mixer) with the paddle attachment, add 2 cups granulated sugar and the zest of 2 large oranges. You need at least a tablespoon or more of zest. I say, you almost can’t have too much zest for me, so zest it up as much as you like!
Next, mix the sugar and the orange. Then add 1 cup of room temperature, softened butter and cream together until light and fluffy.
One at a time, add 4 room temperature eggs, beat again, at least 1 minute until very light yellow and airy. Add 2 cups plain Greek yogurt. I used non fat yogurt, so you can use either whole fat, light or non fat in this recipe. Add 3 teaspoons vanilla extract and mix again, about 1 minute on medium high.
Fold in the cranberries.
Add the dry ingredients to the wet, folding in. Do not over mix. Just continue to gently fold until the dry is incorporated.
The Streusel
Into the bowl of your food processor (or you can do this with a fork) add 1 cup all-purpose flour, 1 cup packed brown sugar, 1 1/2 teaspoons cinnamon and 1 teaspoon nutmeg and 1/8 teaspoon salt. Pulse until crumbles or if you’re use a fork to crumble, but that’s just too much work for me! If you like, add a cup of chopped pecans and mix in by hand.
Add 1/2 the batter to the prepared pan, then layer half of the streusel mixture, then top with the remaining batter.
Pans should not be filled more than 3/4 full!
Top with the remaining streusel topping. If you’re making this for the holidays, go ahead and give it a little shake of holiday sprinkles.
Bake for 35-40 minutes, until the center is set and a toothpick inserted comes out clean. Let the cake cool before serving.
Orange Cranberry Coffee Cake, it’s hard to resistEnjoy!
Notes
This recipe can be easily cut in half and baked in 1 8 inch round deep sided cake pan or 8x8 square cake pan, at least 4 inches high.
Do not overfill pans. Pans should be filled to 3/4 maximum
Ingredients
For the Cake
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 tablespoon orange zest (or more)
- 1 cup butter, room temperature
- 4 eggs
- 2 cups Greek yogurt (Whole, 2% or non-fat)
- 3 teaspoons vanilla extract
- 2 cups fresh cranberries, left whole, washed and picked over
For the Streusel Filling and Topping
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon salt
- (optional holiday sprinkles)
Instructions
- Preheat your oven to 350° and spray a 11 x 17 pan with non-stick spray. (you can also make this in two 8 inch round cake pans).
- Into a large bowl, add 4 cups all purpose flour, 3 teaspoons baking power, 2 teaspoon baking soda and 1 teaspoon of salt. Whisk to combine the ingredients and set aside.
- Into a large bowl set on a stand mixer (or use hand held mixer) with the paddle attachment, add 2 cups granulated sugar and the zest of 2 large oranges. Next, mix the sugar and the orange. Then add 1 cup of room temperature, softened butter and cream together until light and fluffy. Add eggs, one at a time until combined. Mix on medium high, at least 1 minute, until very light and pale yellow. Add 2 cups plain Greek yogurt, 3 teaspoons vanilla extract and mix again, about 1 minute on medium high. Fold in the cranberries. Add the dry ingredients to the wet, folding in. Do not over mix. Just continue to gently fold until the dry is incorporated.
- The Streusel
- Into the bowl of your food processor (or you can do this with a fork) add 1 cup all-purpose flour, 1 cup packed brown sugar, 1 1/2 teaspoons cinnamon and 1 teaspoon nutmeg and 1/8 teaspoon salt. Pulse until crumbles. Optional, mix in 1 cup of chopped pecans.
- Add 1/2 the batter to the prepared pan, then layer half of the streusel mixture, then top with the remaining batter, then the rest of the streusel topping. You can add some holiday sprinkles too, if you're making this for the holidays. Bake for 35-40 minutes, until the center is set and a toothpick inserted comes out clean. Let the cake cool before serving.
