Imagine waking up to the most incredible aroma of freshly baked coffee cake, where tangy cranberries dance with bright orange zest in a perfectly moist, tender crumb. This isn't just another coffee cake - it's a morning masterpiece that transforms an ordinary breakfast into a gourmet experience. Whether you're a baking enthusiast or a weekend brunch hero, this Orange Cranberry Coffee Cake will elevate your culinary skills and impress everyone at the table with its stunning flavor combination.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8-10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 cup fresh or frozen cranberries
- 1 orange, zested and juiced
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1 teaspoon of salt. Whisk the dry ingredients together until they are well combined.
- In another bowl, cream together 1/2 cup of softened unsalted butter and the remaining 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add in 2 large eggs, one at a time, mixing well after each addition. Then, add the zest of 1 orange and the juice of the same orange, mixing until everything is fully incorporated.
- Gradually add the dry mixture to the wet mixture, alternating with 1 cup of milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
- Gently fold in 1 cup of fresh or frozen cranberries into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar or serve it plain. Slice and enjoy your delicious Orange Cranberry Coffee Cake!
Tips
- Use room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother, more even batter.
- Don't overmix: Mix just until ingredients are combined to keep the cake tender and light.
- For extra flavor, toast your cranberries lightly in a dry skillet before adding them to the batter.
- If using frozen cranberries, do not thaw them - add directly to the batter to prevent color bleeding.
- Check doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before slicing for the cleanest, most beautiful presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
