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Creamy Cranberry Coffee Cake

 Creamy Cranberry Coffee Cake
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
12 ServingsPrep: 15 min. Bake: 70 min. + cooling

Ingredients

  • 2 cups King Arthur Unbleached 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 King Arthur Unbleached 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

2 of 2

Creamy Cranberry Coffee Cake (continued)

Directions (continued)

  • 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.