Cranberry Orange Coffee Cake
User Reviews
0.0
0 reviews
Unrated
Cranberry Orange Coffee Cake
Report
Cranberry Orange Coffee Cake is flavored with cinnamon, tart cranberries, and orange zest. It has the most delicious streusel topping and is perfect for breakfast or brunch!
Share:
Ingredients
Streusels and Filling
- 1/2 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup all purpose flour
- 4 tablespoons unsalted butter melted
Coffee Cake
- 1 1/4 cups all purpose flour
- 1 cup white whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk of choice I used low fat
- 1/2 cup plain greek yogurt non fat, 2%, or whole milk
- 1/4 cup avocado oil or other neutral flavored oil
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 tablespoon orange zest
- 1 cup halved fresh or frozen cranberries
Add to Shopping List
Instructions
Streusel and Filling
- Preheat the oven to 350° F. and spray an 8x8 baking pan with cooking spray.
- In a small bowl whisk together the brown sugar, cinnamon, salt, and flour. Pour in the melted butter and mix until there are no more dry spots and clumps form.
Coffee Cake
- In a large bowl whisk together the egg and egg yolk. Add in the milk, Greek yogurt, oil, vanilla, and orange zest and whisk until smooth and combined.
- In a separate bowl whisk together the flours, sugars, cinnamon, baking powder, baking soda, and salt. Pour the dry ingredients in with the wet and stir together until just combined. Fold in the cranberries.
- Take approximately 2 cups of the batter and add it to the prepared baking pan. Sprinkle a 1/4 cup of the streusel evenly over the batter. Pour the remaining batter on top of the streusel and spread it into an even layer. Top with the remaining streusel.
- Place the coffee cake on the middle rack of the preheated oven and bake for 45-50 minutes or until a toothpick comes out with a few crumbs attached, but no wet batter. Let the coffee cake cool on a wire rack for 30 minutes before serving. You can also serve it at room temperature after it's cooled completely.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
57g
(19%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
Cholesterol
55mg
(18%)
Sodium
393mg
(16%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 55mg | 18% |
| Sodium | 393mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
