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–+ servings

Cranberry Orange Coffee Cake

This is the most amazing Cranberry Orange Coffee Cake! It has a delicious moist orange cake filled with juicy cranberries that are scattered throughout the cake, providing bursts of tart flavor. The crumble streusel topping gives a perfect contrast of textures with its delicious crunch and the orange glaze gives a wonderful zesty finish. Serve it with a cup of coffee or tea for a cosy treat at home or for any gathering. 
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
 
 

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 1 ½ cups

ORANGE GLAZE

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

Instructions
 

CRUMBLE

  • For the crumble, add all of the ingredients to a bowl and mix it together, either by hand, using a fork or with an electric mixer, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
    120 g all-purpose flour, 200 g granulated sugar, 100 g butter

CRANBERRY CAKE

  • Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
  • Sift together the all-purpose flour, baking powder and salt and set it aside.
    220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt
  • In a large mixing bowl add the granulated sugar and orange zest. Rub it together to release all of the orange zest flavor, it end up looking like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
    150 g granulated sugar, 1 tablespoon orange zest, 85 g butter
  • Add the eggs one at a time into the mixture and on low speed mix it in until combined.
    2 eggs
  • Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  • Then add the orange juice, sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
    1 tablespoon orange juice, 150 g sour cream 14-18%, 25 g vegetable oil, 1 teaspoon vanilla extract
  • Add half of the cranberries into the cake batter, and gently fold them in, using a rubber spatula.
    150 g cranberries
  • Add the cake batter into the prepared cake pan and top it with the remaining cranberries. Finally top it with the crumble.
  • Bake it for 40-45 minutes or until cake tester comes out clean. Once baked, let the cake cool. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on a wire rack.

ORANGE GLAZE

  • Stir together all of the ingredients until smooth. Drizzle it over the cake and it’s ready to be served.
    30 g powdered sugar, 1 teaspoon orange juice, ¼ teaspoon sour cream 14-18%

Nutrition

Carbohydrates: 56gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 68mgSodium: 216mgPotassium: 76mgFiber: 1gSugar: 33gVitamin A: 517IUVitamin C: 4mgCalcium: 57mgIron: 2mg
Keyword coffee cake, cranberries, orange
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