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Cranberry Orange Coffee Cake Recipe

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★★★★★

4.6 from 99 reviews

This Cranberry Orange Coffee Cake is a moist and flavorful treat featuring a zesty orange-infused batter studded with fresh cranberries and topped with a buttery, sweet crumble. Finished with a tangy orange glaze, this cake is perfect for breakfast, brunch, or an afternoon coffee break.

Ingredients

Scale

Crumble

  • 120 g all-purpose flour
  • 200 g granulated sugar
  • 100 g butter (room temperature)

Cake Batter

  • 220 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 85 g butter (room temperature)
  • 150 g granulated sugar
  • 1 tbsp orange zest
  • 2 eggs (room temperature)
  • 1 tbsp orange juice
  • 150 g sour cream 14-18% (room temperature)
  • 25 g vegetable oil
  • 1 tsp vanilla extract
  • 150 g cranberries (1 ½ cups)

Orange Glaze

  • 30 g powdered sugar
  • 1 tsp orange juice
  • 1/4 tsp sour cream 14-18%

Instructions

  1. Make the Crumble: In a bowl, combine the flour, granulated sugar, and butter. Mix by hand, with a fork, or using an electric mixer until the mixture forms a crumbly texture with no dry flour remaining. Set aside while preparing the cake batter.
  2. Preheat the Oven and Prepare Pan: Preheat your conventional oven to 175ºC (350ºF) and line a 23 cm (9-inch) springform pan with parchment paper.
  3. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in a separate bowl; set aside.
  4. Prepare Batter Base: In a large mixing bowl, rub the granulated sugar and orange zest together until the sugar is moist and fragrant, resembling wet sand. Add the butter and beat on high speed for 3 minutes until creamy and fluffy.
  5. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture on low speed, mixing just until combined.
  6. Add Dry Ingredients and Wet Ingredients in Portions: Add half of the sifted dry ingredients to the mixture on low speed, mixing just until combined. Then add the orange juice, sour cream, vegetable oil, and vanilla extract; mix until just combined. Finally, add the remaining dry ingredients and mix gently until fully integrated.
  7. Fold in Cranberries: Gently fold half of the cranberries into the batter with a rubber spatula, taking care not to crush them.
  8. Assemble Cake: Pour the batter into the prepared springform pan. Spread evenly, then top with the remaining cranberries. Sprinkle the prepared crumble evenly over the top.
  9. Bake: Bake in the preheated oven for 40-45 minutes or until a cake tester inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan, then run a thin knife along the edges to loosen it. Remove the springform ring and transfer the cake to a wire rack to cool completely.
  10. Prepare Orange Glaze: Stir together powdered sugar, orange juice, and sour cream until smooth and well combined.
  11. Glaze and Serve: Drizzle the orange glaze over the cooled cake. Serve and enjoy your flavorful Cranberry Orange Coffee Cake.

Notes

  • Room temperature ingredients help achieve a smoother batter and better texture.
  • Gently folding in cranberries prevents them from breaking and keeps the cake visually appealing.
  • Adjust baking time as needed based on your oven’s performance; cake tester should come out clean for doneness.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Fresh or frozen cranberries may be used; if using frozen, do not thaw before mixing into the batter.

Keywords: cranberry coffee cake, orange zest cake, breakfast cake, crumb cake, fall dessert, citrus cake, easy coffee cake

Find it online: https://ricoloranz.com/cranberry-orange-coffee-cake-recipe/