Cranberry Orange Coffee Cake
User Reviews
4.8
12 reviews
Excellent
Cranberry Orange Coffee Cake
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Cranberry Orange Coffee Cake is bursting with fall flavors! A moist sour cream cake, swirled throughout with cranberry orange compote, all topped with a crunchy cinnamon streusel. Perfect for Thanksgiving breakfast.
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Ingredients
For the Cranberry Compote:
- 7 oz or 1 3/4 cup (199 grams) frozen cranberries, no need to thaw
- 1/2 cup (100 grams) granulated sugar
- Zest of 1/2 orange, about 1 1/2 teaspoons (*zest entire orange before juicing. You need an additional teaspoon for the coffee cake)
- 1 tablespoon orange juice, freshly squeezed
- ¼ teaspoon cinnamon
For the Streusel Topping:
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (32 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons (43 grams) unsalted butter, softened
For the Coffee Cake:
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 stick + 2 tablespoons (142 grams) unsalted butter, cubed
- 1 teaspoon orange zest, from about half an orange
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional (if not using, add ¼ additional teaspoon of vanilla)
- 2 large eggs, at room temperature
- 1/4 cup whole milk
- 8 ounces (227 grams) sour cream or plain full-fat yogurt, at room temperature
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Instructions
Make the Compote:
- In a medium saucepan, stir together all compote ingredients. Bring to a simmer over medium heat, then cook for 8-12 minutes, stirring occasionally, until the berries begin to break down and the sugar thickens. Use a fork or potato masher to carefully crush the berries so they break down faster and more evenly. Once thickened, remove from heat. Place on a hot pad in the fridge to cool while you prepare the streusel topping and cake.
Make the Streusel Topping:
- Place sugar, flour, and cinnamon in a medium bowl. Whisk together to combine, then add the softened butter. Mix with a fork until the mixture appears sandy. Place in the fridge to chill while you prepare the cake batter.
Make the Cake:
- Preheat your oven to 350°F. Spray an 8x8-inch light-colored aluminum pan* with cooking spray, or line with parchment paper, and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon and whisk together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add both sugars. Melt butter in a medium heat-proof bowl, about 30 seconds. Add melted butter to sugars and mix until fully combined, about 30 seconds.
- Add the orange zest, vanilla and almond extracts, and eggs. Mix on medium-high speed for 2-3 minutes until the mixture looks slightly thickened. Scrape down the bottom and sides of the bowl with a rubber spatula.
- Add the flour mixture, milk, and sour cream. Mix on low speed until just combined. Don’t overmix. Scrape down the bottom and sides of the bowl with a rubber spatula.
- Pour the batter into your prepared pan. Carefully top the batter evenly with the cooled cranberry compote. Using a butter knife, gently swirl the compote into the batter. Evenly add the streusel topping across the top.
- Bake on the middle rack for 45-50 minutes, or until golden brown and a cake tester inserted comes out clean (though this may be difficult to do without hitting cranberries!)
- Let cool for at least 15 minutes. Slice into 9 large pieces or 16 small pieces and serve. Store cooled coffee cake for up to 3 days in an airtight container in the fridge.
Notes
- *If using a pan shorter than the USA pan recommended for this recipe (2.25 inches high), bake on top of a rimmed baking sheet, as the coffee cake may overflow.
- Can I Make Cranberry Orange Coffee Cake Ahead?
- Can I Make Cranberry Orange Coffee Cake Ahead?
- The cranberry compote can be made up to a day ahead of time. If making the cranberry compote ahead, store in an airtight container in the refrigerator overnight and let come to room temperature before using.
- This coffee cake will keep fresh for 3 days if stored inside an airtight container in the refrigerator. Freeze if you need to make this coffee cake further ahead (instructions in the pink tip box, just above the recipe).
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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