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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.

Ingredients

Scale

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

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