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Orange-Cranberry Coffee Cakes

 Orange-Cranberry Coffee Cakes
Baking is my favorite thing to do. So during the holiday season, I can often be found in my kitchen preparing festive baked goods, such as these coffee cakes.— Loraine E. Meyer, Bend, Oregon
24 ServingsPrep: 40 min. + rising Bake: 20 min. + cooling


  • 1/2 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1 egg
  • 1 cup fresh or frozen cranberries, thawed
  • 1/4 cup sugar
  • 1/4 cup chopped walnuts
  • 1/4 cup dark corn syrup
  • 1 tablespoon grated orange peel
  • 1/4 teaspoon ground ginger
  • ICING:
  • 2-1/2 cups confectioners' sugar
  • 3 tablespoons plus 1 teaspoon orange juice
  • 1/4 cup toasted chopped walnuts


  • In a large bowl, combine the sugar, yeast, salt and 2-1/2 cups flour.
  • In a small saucepan, heat the milk, butter and water to
  • 120°-130°. Add to dry ingredients; beat just until moistened.
  • Add egg; beat until smooth. Stir in enough remaining flour to form a

2 of 2

Orange-Cranberry Coffee Cakes (continued)

Directions (continued)

  • stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Place cranberries in a blender; cover and process until chopped.
  • Drain well; discard liquid from cranberries. In a small bowl,
  • combine cranberries with remaining filling ingredients. Set aside.
  • Punch down dough; turn onto a lightly floured surface. Divide in
  • half. Roll each half into a 16-in. x 10-in. rectangle; spread with
  • filling to within 1 in. of edges. Roll up each jelly-roll style,
  • starting with a long side; seal seams. Place in greased 15-in. x
  • 10-in. x 1-in. baking pans; shape ends to form crescent shapes.
  • With kitchen scissors or a small sharp knife, cut a lengthwise slit
  • down the center of each loaf, 1/2 in. deep and stopping 2 in. from
  • the ends.
  • Cover loaves and let rise in a warm place until doubled, about 30
  • minutes. Bake at 350° for 20-25 minutes or until golden brown.
  • Remove from pans to wire racks to cool.
  • Combine confectioners' sugar and orange juice; drizzle over coffee
  • cakes. Top with walnuts; press onto icing to secure. Yield: 2 coffee
  • cakes (12 servings each).
Nutritional Facts: 1 slice equals 221 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 163 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.