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Here is what you will need to make a tasty cranberry orange coffee cake: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup fresh cranberries, halved - 1/2 cup orange juice - 1 tablespoon orange zest - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 large eggs - 1 teaspoon vanilla extract - Optional: Glaze ingredients (1/2 cup powdered sugar, 1 tablespoon milk) Each item plays an important role in making this cake special. The flour gives it structure. The sugar adds sweetness. Butter keeps it moist and rich. Fresh cranberries bring a tart flavor that balances the sweetness. Orange juice and zest provide a bright, fresh taste. Baking powder and baking soda help the cake rise. The eggs bind everything together, and vanilla adds warmth. If you want to add a glaze, the powdered sugar and milk create a nice finish. You can skip it if you prefer a simpler cake. With these ingredients, you can create a delightful treat that everyone will enjoy! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Prepare a 9-inch round cake pan. You can grease and flour it or use parchment paper. This helps the cake release easily after baking. 3. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Mix until it is light and fluffy. This takes about 3 minutes. 4. Next, add 2 large eggs, one at a time. Mix well after each egg. Then stir in 1 teaspoon of vanilla extract and 1 tablespoon of orange zest. This gives the cake a bright flavor. 1. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This will be your dry mix. 2. Gradually add the dry ingredients to the wet mixture. Alternate with 1/2 cup of orange juice. Mix just until combined. Be careful not to overmix, or the cake may become tough. 3. Gently fold in 1 cup of halved fresh cranberries into the batter. This adds a nice tartness to the cake. 4. Pour the batter into the prepared cake pan and smooth the top. 1. Bake the cake for 35-40 minutes. To check for doneness, insert a toothpick into the center. It should come out clean. 2. Once baked, remove the cake from the oven. Allow it to cool in the pan for about 10 minutes. 3. After that, transfer the cake to a wire rack to cool completely. This step keeps the bottom from getting soggy. How can I ensure the cake rises properly? To help the cake rise, use fresh baking powder and baking soda. Make sure your oven is at 350°F (175°C). Also, don’t open the oven door while it bakes. This helps keep the heat inside. Mix the batter just until smooth. Overmixing can make the cake dense. How can I prevent a dry cake? To avoid a dry cake, do not overbake it. Check for doneness with a toothpick around 35 minutes. If it comes out clean, it's done. Add the orange juice slowly to keep the batter moist. Also, using softened butter aids in a tender crumb. How do I make the optional glaze? Mix 1/2 cup of powdered sugar with 1 tablespoon of milk in a bowl. Stir until smooth. Drizzle it over the cooled cake for a sweet touch. This adds shine and flavor. What are tips for decorative presentation? Dust the top of the cake with extra powdered sugar for a pretty look. You can also add fresh cranberries or orange slices on the side. This makes the cake look more inviting and adds a pop of color. Pro Tips Use Fresh Cranberries: Fresh cranberries provide a tartness that balances beautifully with the sweetness of the cake. If you can't find fresh ones, you can use frozen, but do not thaw them before adding to the batter. Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps to create a smoother batter and leads to a fluffier cake. Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in a dense cake texture. Cool Completely: Allow the cake to cool completely before glazing. This prevents the glaze from melting into the cake and losing its beautiful finish. {{image_2}} You can easily change some ingredients in this recipe. Here are some ideas: - Gluten-free flour alternatives: You can swap all-purpose flour with a gluten-free blend. Look for one that works cup-for-cup. Almond flour or coconut flour also works well, but you may need to adjust the liquid. - Dairy-free alternatives: If you avoid dairy, use coconut oil or a dairy-free butter for the cake. For the milk in the glaze, almond milk or oat milk will do just fine. Want to mix things up? Here are some fun ideas: - Adding nuts or spices: Toss in some chopped walnuts or pecans for a crunch. You can also sprinkle in cinnamon or nutmeg to enhance the flavor. Both spices pair well with the orange and cranberries. - Alternative fruits or flavorings: Feel free to experiment! Try substituting cranberries with blueberries or raspberries. You could also add a splash of lemon juice for a tart twist. If you want a different flavor, consider adding almond extract instead of vanilla. To keep your cranberry orange coffee cake fresh, wrap it well. Use plastic wrap or place it in an airtight container. This will keep it moist and tasty. At room temperature, the cake stays fresh for about three days. If you want it to last longer, consider freezing it. To freeze your coffee cake, let it cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, move the cake to the fridge overnight to thaw. For the best texture, let it sit at room temperature for a few hours before serving. What can I use instead of fresh cranberries? If you don’t have fresh cranberries, use frozen cranberries. They work well and save time. You can also try dried cranberries, but they will change the texture. If you need a different flavor, chopped apples or pears can be a nice swap too. How do I know when the cake is done baking? To check if the cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready. Keep an eye on the color too. It should be golden brown on top. Can I make this recipe ahead of time? Yes, you can make this coffee cake ahead. Bake the cake, then let it cool. Wrap it tightly in plastic wrap to keep it fresh. You can store it at room temperature for up to three days. For longer storage, freeze it for up to three months. What to do if the cake sinks or is too dense? If your cake sinks, it may have too much liquid or not enough baking powder. Make sure to measure carefully. If it’s dense, you might have overmixed the batter. Mix just until combined for the best texture. How to fix over-baked coffee cake? If your cake is over-baked, it may be dry. To help with this, you can drizzle a simple syrup over the cake. Mix equal parts sugar and water, heat until dissolved, and pour it over the cooled cake. This adds moisture back in. This blog post outlined a simple cran-orange coffee cake recipe. We covered the key ingredients and provided step-by-step baking instructions. I shared tips on keeping your cake moist and presented it beautifully. Variations included easy substitutions and flavor ideas to suit your taste. You can confidently store and freeze leftovers for later enjoyment. With these insights, you can create a delicious treat for any occasion. Enjoy baking, and don’t be afraid to try your own twists!

Cranberry Orange Coffee Cake

A delightful coffee cake featuring fresh cranberries and a hint of orange, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 2 cups unsalted butter, softened
  • 1 cup fresh cranberries, halved
  • 1 2 cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 2 cup powdered sugar (for glaze, optional)
  • 1 tablespoon milk (for glaze, optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, and mixing just until combined. Do not overmix.
  • Gently fold in the halved cranberries into the batter.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove from the oven and allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • If desired, mix powdered sugar with milk to make a glaze and drizzle it over the cooled cake for added sweetness.

Notes

Dust the top of the cake with additional powdered sugar for a delicate look and serve slices with fresh cranberries or orange slices for garnish.
Keyword coffee cake, cranberry, dessert, orange