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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter - 1 cup fresh cranberries - 1/2 cup freshly squeezed orange juice - 1 tablespoon grated orange zest - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 2 large eggs - 1 teaspoon pure vanilla extract - 1/2 cup powdered sugar (for glaze) - 1 tablespoon milk (for glaze) When I make this cranberry orange coffee cake, I focus on fresh and vibrant ingredients. The combo of cranberries and orange brings a festive flavor that brightens any day. The all-purpose flour gives the cake its structure, while the sugar adds sweetness. I always use unsalted butter for a rich taste. The fruit ingredients are the stars of this cake. Fresh cranberries pop with tartness, while the orange juice and zest offer a citrus kick. Baking essentials like baking powder and baking soda help the cake rise just right. A pinch of fine salt balances the sweetness. I use large eggs, which add moisture and richness. The vanilla extract gives a lovely aroma. For a sweet glaze, I mix powdered sugar and milk. It adds that perfect finishing touch. Each ingredient plays a key role in creating this delightful treat. I love how they all blend to make a moist, flavorful cake that looks as good as it tastes. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan. Start by warming up your oven. This helps the cake rise nicely. Next, take your cake pan. Grease it well with butter, then dust it lightly with flour. This step ensures the cake comes out easily when baked. - Cream butter and sugar until fluffy. - Incorporate eggs, vanilla, and orange zest. In a large bowl, mix the softened butter and sugar. Use a hand mixer or stand mixer for this. Beat them together until the mixture is light and fluffy. This step should take about three minutes. Then, add the eggs one at a time. Make sure to mix well after each egg. Next, stir in the vanilla and the orange zest. The zest adds a bright, fresh flavor. - Whisk together dry ingredients in a separate bowl. - Alternate adding dry mixture and orange juice to wet mixture. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to mix the dry ingredients evenly. Now, slowly add the dry mixture to the wet mixture. Do this while also adding the orange juice. Alternate between the two. Mix only until combined. Overmixing can make the cake tough. - Gently fold in cranberries. - Pour batter into the cake pan and smooth the top. - Bake for 35-40 minutes. Now, it's time to add the cranberries. Use a spatula to fold them gently into the batter. Be careful not to crush them. Next, pour the batter into your prepared cake pan. Smooth the top with a spatula for even baking. Place the pan in the oven and bake for 35-40 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, your cake is ready! - Cool cake in the pan for 10 minutes. - Transfer to wire rack and cool completely. - Drizzle optional glaze over cooled cake. Once the cake is baked, take it out of the oven. Let it cool in the pan for about 10 minutes. Then, carefully move it to a wire rack to cool fully. If you want to add a glaze, mix powdered sugar and milk in a small bowl. Drizzle this over the cooled cake for a sweet finish. Using room temperature ingredients is key. When butter and eggs are warm, they mix better. This makes your cake light and fluffy. Cold ingredients can lead to a dense texture, which is not what we want. To avoid overmixing, mix until just combined. When you add the dry mix to the wet mix, fold gently. Overmixing can create a tough cake. Use a spatula to blend the cranberries in lightly. Garnishing your cake makes a big difference. Add fresh cranberries and orange slices on top. This adds color and makes it look festive. A touch of powdered sugar on top gives a sweet, snowy finish. It also draws the eye and makes the cake more inviting. If your cake sinks, it may be undercooked. Always check with a toothpick. If it comes out wet, bake it a bit longer. For even cooking, make sure your oven is preheated. Rotate the cake halfway through baking. This helps it cook evenly on all sides. Pro Tips Use Fresh Cranberries: Opt for fresh cranberries instead of dried for a burst of tartness and a vibrant color in your coffee cake. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and a smoother batter. Don’t Overmix: Mix the batter just until combined to keep your coffee cake light and fluffy; overmixing can lead to a dense texture. Glaze Variations: Experiment with flavored glazes by adding orange extract or a splash of orange liqueur to the powdered sugar glaze for an extra zing. {{image_4}} You can make your cranberry orange coffee cake even better by adding nuts or seeds. Walnuts or pecans work great. They add a nice crunch and blend well with the soft cake. Simply chop the nuts and fold them in with the cranberries. You can add about half a cup for a perfect texture. If you like seeds, try adding sunflower seeds for a nut-free option. This small change boosts flavor and adds fun to each bite. The glaze can change the whole feel of the cake. You can stick with a simple sugar glaze, or try something new. A lemon glaze adds a zesty kick. Just mix powdered sugar with lemon juice until smooth. If you prefer vanilla, blend powdered sugar with vanilla extract and milk. Each glaze gives a sweet finish and makes the cake shine. Experiment with different flavors to find your favorite. You can still enjoy this delicious cake if you have special dietary needs. For a gluten-free version, swap out all-purpose flour for almond or coconut flour. Just remember to adjust the amount as these flours behave differently. If you're vegan, replace the eggs with flax eggs or applesauce. Use almond milk or soy milk instead of regular milk for the glaze. These changes let everyone enjoy the festive treat without worry. To keep your cranberry orange coffee cake fresh, wrap it tightly in plastic wrap. You can also use an airtight container. This helps keep moisture in and prevents the cake from drying out. Store it at room temperature for the best flavor. If your kitchen is warm, you may want to store it in the fridge. If you want to save some for later, you can freeze the coffee cake. First, let it cool completely. Then, wrap individual slices in plastic wrap. Place them in a freezer bag or an airtight container. To reheat, take a slice out and let it thaw in the fridge overnight. You can warm it in the microwave for about 15-20 seconds for a fresh taste. At room temperature, the cake lasts about 3 to 4 days. To keep it fresh longer, use a sealed container. This helps maintain its texture and flavor. For longer storage, freezing is your best option. Yes, you can use frozen cranberries in this recipe. They work well but may add some extra moisture. Just toss them in a bit of flour to coat before adding them to the batter. This helps prevent them from sinking to the bottom. If you use frozen cranberries, do not thaw them first. This keeps them firm and helps them hold their shape during baking. You can make this cake a day early. After it cools, wrap it tightly in plastic wrap. This keeps it fresh and moist. Store it at room temperature if you plan to eat it within a day. If you want to save it longer, consider freezing it. Wrap it well and place it in an airtight container. It can last for up to three months in the freezer. This cake pairs well with many drinks. Try serving it with coffee or tea for a cozy treat. You can also offer fresh orange juice or hot cocoa for a festive touch. For a side, consider yogurt or whipped cream. These add creaminess and balance the tartness of the cranberries. Absolutely! Doubling this recipe is easy. Just double all the ingredients and mix as usual. You may need to adjust the baking time slightly. Start checking for doneness a few minutes earlier than the original time. A toothpick inserted in the center should come out clean when it’s done. If you use a larger pan, make sure it’s deep enough for the batter. This post covered all you need to know about making a Cranberry Orange Coffee Cake. We outlined the key ingredients, step-by-step instructions, and tips for perfect results. You can easily customize the recipe to suit your taste with nuts or different glazes. Remember to store leftovers properly so you can enjoy them later. With this knowledge, you can confidently bake a delicious cake that impresses every time. Happy baking!

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 cup unsalted butter, softened to room temperature
  • 1 cup fresh cranberries, halved or roughly chopped
  • 1/2 cup freshly squeezed orange juice
  • 1 tablespoon grated orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar (for glaze, optional)
  • 1 tablespoon milk (for glaze, optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and lightly dusting it with flour, or line the bottom with parchment paper for easy removal.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This should take about 3 minutes.
  • Add the eggs into the mixture one at a time, ensuring you mix well after each addition to incorporate them fully. Follow this by stirring in the vanilla extract and the fragrant orange zest until evenly combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure the dry ingredients are well mixed.
  • Gradually incorporate the dry ingredient mixture into the wet mixture, alternating with the freshly squeezed orange juice. Mix gently, just until the ingredients are combined; be careful not to overmix to keep the cake light and airy.
  • With a spatula, gently fold in the halved or chopped cranberries, ensuring they are evenly distributed throughout the batter without crushing them.
  • Carefully pour the batter into the prepared cake pan and use a spatula to smooth the top for even baking.
  • Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean without any wet batter.
  • After baking, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing.
  • For an optional sweet glaze, combine the powdered sugar with milk in a small bowl until smooth. Drizzle it over the cooled cake for an added touch of sweetness and shine.

Notes

Enhance the cake's appearance by dusting the top with a light layer of additional powdered sugar. Serve each slice garnished with fresh cranberries or vibrant orange slices for a pop of color. Enjoy!
Keyword coffee cake, cranberry, dessert, orange