Creamy Cranberry Coffee Cake

Name: Creamy Cranberry Coffee Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 12 servings.
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 large egg; 1 tablespoon grated orange zest; 3/4 cup orange juice; 1/4 cup butter, melted; 1 teaspoon vanilla extract; 2 cups coarsely chopped fresh or frozen cranberries; CREAM CHEESE LAYER:; 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1 large egg; 1 teaspoon vanilla extract; TOPPING:; 3/4 cup all-purpose flour; 1/2 cup sugar; 1/2 cup cold butter, cubed

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

Ingredients

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

Directions

Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange zest, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan.
For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter.
For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown.
Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.

Nutrition Facts

1 piece: 419 calories, 19g fat (12g saturated fat), 87mg cholesterol, 286mg sodium, 57g carbohydrate (33g sugars, 2g fiber), 6g protein.

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

Reviews

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Average Rating:

chocolateformyfour

Mar 21, 2017

This was declared, "Amazing!" I did not have any orange juice so I used milk and lemon juice (buttermilk substitute) instead and added some Watkins orange extract. I also used dried cranberries instead of fresh. I adapted it to gluten free by using brown rice flour and 1 tsp xanthan gum. (I did not add an extra egg as I typically do when I adapt baked goods to gluten free.) It was perfect. The only thing I thought was off was the amount of crumb topping was way too much. I left some off. (I used brown rice flour in the crumb topping too but no xanthan gum.) I will be making this again.
GoodyQueen

Nov 19, 2015

This is delicious. I'm not a huge fan of how much crumb topping is on it. I would cut in half or maybe only do it on the edges. And the baking suggested until golden brown on top - my edges and bottom got a bit dark because I was waiting for the top to darken more.
khegeman

Jan 6, 2015

Excellent recipe. Took it to a gathering and everyone loved it and wanted the recipe.
yuehching

Nov 29, 2013

Excellent recipe. My family loved it. Definitely I will make it again for family gatherings soon. Thanks for sharing.
germanycook

Oct 29, 2013

I made this ahead of time to put in the freezer for company - so I haven't tasted it yet but it looks perfect!
sgronholz

Feb 17, 2013

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)
spouse1

Oct 26, 2011

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?
savoie.luvgspointers

Oct 7, 2011

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.
Gail Lee

Jan 15, 2011

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.
sauregurke

Nov 29, 2010

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.