Cranberry Orange Coffee Cake Recipe

Introduction

This Cranberry Orange Coffee Cake is a delightful blend of tangy cranberries and bright orange flavors, all wrapped in a tender, moist crumb topped with a buttery crumble. It’s the perfect treat for breakfast or an afternoon snack with a cup of coffee or tea.

Ingredients

• For the Crumble: 120 g all-purpose flour
• 200 g granulated sugar
• 100 g butter, room temperature
• For the Cranberry Cake: 220 g all-purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 85 g butter, room temperature
• 150 g granulated sugar
• 1 tablespoon orange zest
• 2 eggs, room temperature
• 1 tablespoon orange juice
• 150 g sour cream (14-18%), room temperature
• 25 g vegetable oil
• 1 teaspoon vanilla extract
• 150 g cranberries (about 1 ½ cups)
• For the Orange Glaze: 30 g powdered sugar
• 1 teaspoon orange juice
• ¼ teaspoon sour cream (14-18%)

Instructions

1. Step 1: Prepare the crumble by combining the flour, granulated sugar, and butter in a bowl. Mix by hand, fork, or electric mixer until the mixture is crumbly with no dry flour left. Set aside.
2. Step 2: Preheat the oven to 175ºC (350ºF) and line a 23 cm (9-inch) springform pan with parchment paper.
3. Step 3: Sift together the flour, baking powder, and salt in a bowl and set aside.
4. Step 4: In a large bowl, rub the granulated sugar and orange zest together until it looks like wet sand. Add the butter and beat on high speed for 3 minutes until creamy.
5. Step 5: Add the eggs one at a time, mixing on low speed until each is incorporated.
6. Step 6: Add half of the dry ingredients and mix on low speed until just combined.
7. Step 7: Stir in the orange juice, sour cream, vegetable oil, and vanilla extract until just combined, then add the remaining dry ingredients and mix until combined.
8. Step 8: Fold half of the cranberries gently into the batter.
9. Step 9: Pour the batter into the prepared pan, top with the remaining cranberries, then sprinkle the crumble evenly over the top.
10. Step 10: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then run a thin knife around the edges to loosen it from the springform. Cool completely on a wire rack.
11. Step 11: For the glaze, mix powdered sugar, orange juice, and sour cream until smooth. Drizzle over the cooled cake before serving.

Tips & Variations

• Use fresh or frozen cranberries. If using frozen, do not thaw to prevent the batter from becoming too watery.
• Add a teaspoon of cinnamon to the crumble for a warm spice note.
• For a dairy-free version, substitute sour cream with coconut yogurt and use a plant-based butter.
• For extra crunch, sprinkle chopped nuts like pecans or walnuts on the crumble before baking.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds if desired. The glaze might soften a bit but will still add lovely flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide the best burst of tartness, but you can substitute dried cranberries. If using dried, soak them in warm water for 10 minutes to rehydrate before folding into the batter.

Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in equal amounts. Make sure it contains xanthan gum or add it separately to help with texture.

Cranberry Orange Coffee Cake Recipe

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★★★★★

4.4 from 129 reviews

This Cranberry Orange Coffee Cake is a delightful combination of tangy cranberries and bright orange zest baked into a moist, tender cake topped with a buttery crumble and finished with a sweet orange glaze. Perfect for breakfast, brunch, or an afternoon treat, this cake balances citrus freshness with rich textures and a hint of sour cream for added moistness.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumble

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

Cranberry Cake

• 220 g all-purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 85 g butter, room temperature
• 150 g granulated sugar
• 1 tablespoon orange zest
• 2 eggs, room temperature
• 1 tablespoon orange juice
• 150 g sour cream (14-18%), room temperature
• 25 g vegetable oil
• 1 teaspoon vanilla extract
• 150 g cranberries (about 1 ½ cups)

Orange Glaze

• 30 g powdered sugar
• 1 teaspoon orange juice
• ¼ teaspoon sour cream (14-18%)

Instructions

1. Prepare Crumble: In a bowl, combine the all-purpose 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 Oven and Prepare Pan: Preheat your conventional oven to 175ºC (350ºF). Line a 23 cm (9-inch) springform pan with parchment paper to prevent sticking.
3. Sift Dry Ingredients for Cake: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
4. Mix Sugar and Orange Zest: In a large mixing bowl, combine the granulated sugar and orange zest. Rub them together with your fingers until the mixture resembles wet sand and the zest releases its citrus aroma.
5. Cream Butter and Sugar Mixture: Add the butter to the sugar and zest mixture. Using a mixer, beat on high speed for 3 minutes until light and fluffy.
6. Add Eggs: Add eggs one at a time, mixing on low speed after each addition until fully incorporated.
7. Add Dry Ingredients and Wet Ingredients Alternately: Add half of the sifted dry ingredients on low speed and mix until just combined. Then add the orange juice, sour cream, vegetable oil, and vanilla extract. Mix to combine. Finally, add the remaining dry ingredients and mix until incorporated.
8. Fold in Cranberries: Gently fold half of the cranberries into the batter with a rubber spatula to evenly distribute them without crushing.
9. Assemble Cake: Pour the batter into the prepared springform pan and smooth the top. Scatter the remaining cranberries evenly over the batter. Then top the cake with the prepared crumble mixture.
10. Bake: Bake in the preheated oven for 40-45 minutes or until a cake tester inserted into the center comes out clean.
11. Cool Cake: Remove from oven and allow to cool for 10 minutes. Run a thin knife around the edge of the cake to loosen it from the springform. Remove the springform sides and let the cake cool completely on a wire rack.
12. Prepare Orange Glaze: In a small bowl, stir together powdered sugar, orange juice, and sour cream until smooth.
13. Glaze and Serve: Drizzle the orange glaze evenly over the cooled cake before serving.

Notes

• Use fresh cranberries for best flavor and texture; frozen can be used but may alter moisture content.
• Allow all room temperature ingredients to ensure even mixing and better texture.
• Be gentle when folding cranberries to avoid bleaching the batter color.
• You can substitute sour cream with Greek yogurt for a slightly tangier taste and lower fat option.
• Ensure the cake is completely cool before glazing to prevent glaze from melting and running off.
• This cake keeps well at room temperature for 2 days; store in an airtight container.

Keywords: cranberry orange coffee cake, cranberry cake, orange zest cake, breakfast cake, crumble topping cake