Cranberry Orange Coffee Cake
I’ve spent years perfecting my coffee cake recipe, and this cranberry orange version might be my favorite yet. It’s built on my signature double crumb method for twice the texture and flavor. Three cups of cranberries and fresh orange zest give every bite the perfect balance of tart and sweet. If you’ve been craving a cozy seasonal dessert, this is the one to trust.
Servings: 16 slices
Ingredients
Crumb
- 3 cups (360g) all-purpose flour
- 2 cups (426g) brown sugar packed
- 2 ½ Tbsp cinnamon
- 1 ½ tsp salt
- 1 cup (226 grams) unsalted butter melted
Cake
- 3 cups (360g) all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup (226g) unsalted butter softened
- 2 cups (396g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (227g) sour cream
- ¼ cup (118ml) milk
- zest of 3 oranges
- ¼ cup fresh squeezed orange juice
- 3 cups fresh or frozen cranberries do not thaw frozen ones
Glaze
- 1 cup powdered sugar
- 1 Tbsp (59ml) orange juice
Instructions
Crumb Topping
- In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.3 cups (360g) all-purpose flour, 2 cups (426g) brown sugar, 2 ½ Tbsp cinnamon, 1 ½ tsp salt, 1 cup (226 grams) unsalted butter
Cake
- Wash and dry fresh cranberries. If using frozen cranberries, do not thaw them.3 cups fresh or frozen cranberries
- Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
- In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.3 cups (360g) all-purpose flour, 2 ½ tsp baking powder, 1 tsp salt
- In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.1 cup (226g) unsalted butter, 2 cups (396g) granulated sugar
- Beat in the eggs and vanilla extract.4 large eggs, 2 tsp vanilla extract
- Add in half of the flour mixture, beat on low speed until just combined.
- Add in the sour cream, milk, orange zest and orange juice beating for 30 seconds, then add in the remaining flour mixture and the cranberries. Beat on low until combined. Use a spatula to scrape down the bowl.1 cup (227g) sour cream, ¼ cup (118ml) milk, zest of 3 oranges, 3 cups fresh or frozen cranberries, ¼ cup fresh squeezed orange juice
- Pour half of the cake batter into the prepared pan, spread into an even layer.
- Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.
- Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.
- Sprinkle the remaining crumb topping over the cake. Add additional orange zest if desired.
- Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 35-45 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.
- Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve. Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Glaze
- In a small mixing bowl combine the powdered sugar and orange juice. Whisk until smooth and pourable. Drizzle over the cake.1 cup powdered sugar, 1 Tbsp (59ml) orange juice
Video
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I use King Arthur’s Measure for Measure Gluten Free Flour.
To Store: Keep covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving.
To Make Ahead: Bake the cake, cool completely, then cover tightly. It can be made 1 day in advance and stored at room temperature.
To Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to 2 months and thaw overnight in the fridge.
Nutrition
Serving: 1slice | Calories: 666kcal | Carbohydrates: 100g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 464mg | Potassium: 164mg | Fiber: 3g | Sugar: 61g | Vitamin A: 890IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 3mg