Get ready to transform your ordinary morning into an extraordinary culinary experience with this show-stopping Orange Cranberry Coffee Cake! Imagine sinking your teeth into a moist, tender cake that perfectly balances the bright, zesty notes of fresh orange with the tart pop of cranberries. This isn't just another coffee cake – it's a flavor explosion that will make your taste buds dance and your kitchen smell like a gourmet bakery. Whether you're hosting a brunch, looking for a weekend treat, or simply craving something special, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup orange juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh cranberries
- Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with orange juice. Mix on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently fold in the fresh cranberries and orange zest, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Optional: Dust the top with powdered sugar or drizzle with a simple orange glaze made from powdered sugar and orange juice for added sweetness and flavor.
- Cut into 12 equal squares and serve warm or at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and orange juice are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Fresh is Best: Use fresh cranberries if possible – they provide the best texture and brightest flavor.
- Zest Carefully: When zesting the orange, only remove the bright outer layer. The white pith underneath can make your cake bitter.
- Check for Doneness: Use the toothpick test – it should come out with just a few moist crumbs, not completely clean or wet.
- Cooling is Crucial: Allow the cake to cool in the pan for 15-20 minutes before cutting to help it set properly.
- Storage Tip: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serving Suggestion: Warm slightly before serving or enjoy with a dollop of whipped cream for extra indulgence!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
