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Creamy Cranberry Coffee Cake Recipe

Creamy Cranberry Coffee Cake Recipe photo by Taste of Home

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Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario

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Creamy Cranberry Coffee Cake Recipe

Prep: 15 min. Bake: 70 min. + cooling

Yield: 12 Servings

15 70 85

Ingredients

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange peel
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup cold butter. cubed

Directions

In a large bowl, combine the first four ingredients. Whisk the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in. springform pan.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spread over batter. Combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.
Place pan on a baking sheet. Bake at 350° for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 419 calories, 19 g fat (12 g saturated fat), 87 mg cholesterol, 286 mg sodium, 57 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Creamy Cranberry Coffee Cake in Taste of Home February/March 2003, p31

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Reviews for Creamy Cranberry Coffee Cake

Creamy Cranberry Coffee Cake

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Reviewed on Feb. 17, 2013 by sgronholz

I can't tell you how many times I've made this delicious coffee cake! Sometimes I bake it in two 8x8-inch pans and freeze one for my hubby and I to enjoy at a later date. (45-50 min. at 350 degrees)

Reviewed on Oct. 26, 2011 by spouse1

This sound absolutely devine, but I have a question. I have to do a brunch the Saturday after Thanksgiving and am wondering if I can make this ahead and freeze it for the brunch? Has anyone tried freezing it?

Reviewed on Oct. 07, 2011 by savoie.luvgspointers

I made this recipe 2 weeks ago and it turned out GREAT! As for saugurke's review on 11.29.10... the problem was not the cranberries, odds are your baking soda and baking powder wasn't fresh. This is why it did not rise. Follow the recipe amounts and it will turn out.

Reviewed on Jan. 15, 2011 by Gail Lee

My entire family thoroughly enjoyed this cake - even my Dad, who is a finicky eater! I would definitely make this again. I highly recommend it.

Reviewed on Nov. 29, 2010 by sauregurke

I would make it again! It has a great taste.The only thing was,that the first layer of the cake did not rise.Maybe I used too many cranberries.The next time I will use less and add 1 teaspoon of baking powder.

Reviewed on Oct. 09, 2010 by panbear

Would make it again but oh my goodness I shouldn't!!!! I think it lasted about 10 minutes. Excellent and because the cake is on the bottom, not so fussy as regular cheescake!! MMMMMM

Reviewed on Nov. 28, 2009 by bollingberg

Excellent! Texture was beautiful and tasted divine! The blend of orange and cranberry with the smoothness of the creamcheese was wonderful. Easy to make too!

Reviewed on Oct. 18, 2008 by aleanak

Great recipe from TOH 2004 annual recipes page 94