This cranberry orange coffee cake is a festive holiday season breakfast or snack cake with bold flavors of cranberry and orange in a sweet coffee cake.
Cranberries bring an amazing flavor to this holiday coffee cake. You can use either fresh or frozen cranberries. Both will become tender and delicious inside the coffee cake. If you use frozen cranberries, do not thaw them before using them in this recipe.
I can’t wait for you to try this recipe, it’s been a holiday favorite for a few years and I know you will love it! A cup of tea in one hand and a slice of this coffee cake in the other makes any morning/afternoon a relaxing one.
2/3 cup all purpose flour
8 tablespoons unsalted butter
1 cup brown sugar packed
1 teaspoon cinnamon
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup granulated sugar
1/2 cup unsalted butter room temperature
3/4 cup sour cream
2 eggs room temperature
1 teaspoon orange zest
1 cup whole cranberries fresh or frozen
2 teaspoons vanilla extract
2 tablespoons milk
1/2 cup powdered sugar
Preheat the oven to 350 degrees. Butter a 9″x13″ pan and line with parchment paper. Butter parchment paper well and set aside.
To Make Streusel Topping
Whisk together the dry ingredients in a small bowl. Add the butter and mix with a pastry cutter or a fork until the mixture is crumbly. Set aside.
For the Cake Batter
In a large bowl combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a stand mixer fit with the paddle attachment, beat the butter and granulated sugar together for about 3 to 6 minutes until light and fluffy. Beat in the eggs and the vanilla extract.
Add the sour cream and orange zest and beat until the mixture is smooth and combined. Scrape down the sides.
Add in the flour mixture then beat until the mixture is just combined. Fold in cranberries.
Pour the batter evenly in the prepared pan. Add the topping and bake for 40 to 45 minutes or a toothpick inserted into the center of the cake comes out clean.
Whisk together the powdered sugar and milk before serving.
Add a little more milk if necessary until the mixture is runny. Drizzle over the coffee cake and slice to serve.
I hope you love this cake as much as we do! Let me know in the comments below, what’s your favourite dessert/brunch recipe for the holidays? I’d love to know!