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–+ servings
Cranberry Orange Coffee Cake

Cranberry Orange Coffee Cake

Soft, buttery and with a generous topping of cinnamon struesel this classic coffee cake gets dressed up for the holidays with the pop of fresh cranberries and a sweet citrus glaze. This recipe for cranberry orange coffee cake is delicious and easy to make.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 3 mixing bowls
  • 1 hand mixer or stand mixer
  • 1 Pastry Blender
  • 1 8x8 inch baking dish
  • Parchment Paper

Ingredients
  

For the Struesel Mixture

  • 3/4 cup all purpose flour
  • 2/3 cup brown sugar
  • 2 tsp cinnamon
  • 6 tbsp unsalted butter cold and cubed

For the Cake Batter

  • 1½ cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup Greek yogurt or sour cream
  • 2 large eggs
  • 1 tbsp fresh orange zest
  • 2 tsp vanilla extract
  • 1 cup fresh cranberries

For the glaze

  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1 tbsp orange juice
  • 1 tsp orange zest

Instructions
 

  • Preheat the oven to 350℉ while you prepare the struesel. In a medium bowl combine the all purpose flour, brown sugar and cinnamon. Add in the cubed butter with a pastry blender or two knives until the mixture is combined with pea sized crumbs. Place the struesel mixture in the refrigerator until ready to use.
  • Prepare the cake batter. In a large bowl whisk together flour, baking powder, baking soda and salt. In a separate bowl beat together the granulated sugar and softened butter until creamy suing a hand mizer. Add in the eggs, Greek yogurt (or sour cream), and vanilla extract and beat until well combined. Add in the the flour mixture and beat on low speed until just combined (the batter may be slightly lumpy). Stir in the fresh cranberries.
  • Line a greased 8×8 inch baking pan with parchment paper. Spread the cake batter in the prepared baking pan and top with the strusel mixture.
  • Transfer the cake to the oven and for 35 minutes. Remove from the oven and allow to cool on a wire rackfor 15 minutes.
  • Prepare the glaze by stirring together the powdered sugar, milk, orange juice and orange zest. Drizzle the glaze over the coffee cake.
  • Using the parchment paper lift the cake from the baking pan. Slice into 9-12 servings and serve as desired.

Notes

Store the cake in an airtight container for 3 days at room temperature or up to a week in the refrigerator.
Keyword Christmas desserts, Christmas recipes, fall baking, fall breakfast recipe

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