Cranberry‑Orange Coffee Cake, Holiday Thanksgiving Slice

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What kind of recipe is it?

Cranberry-Orange Coffee Cake is a delightful baked treat that blends the tangy flavor of cranberries with the bright citrus notes of orange, making it a perfect accompaniment to your morning coffee or afternoon tea.

This moist, tender cake features a crumbly topping that adds a satisfying crunch, while the sweet and tart combination makes it irresistible. Ideal for brunch gatherings, holiday celebrations, or cozy family breakfasts, this recipe caters to anyone looking to impress their guests or simply enjoy a comforting yet elegant dessert at home.

Ingredients

This list will help you gather all the necessary ingredients for your Cranberry-Orange Coffee Cake. Enjoy the baking process!

Cooking Steps

1. Preheat the oven to 190 °C (375 °F) and position the oven rack to the middle. Prepare a 9-inch (23 cm) round cake or springform pan by greasing it with unsalted butter or lining the bottom with parchment paper.
2. In a large mixing bowl, combine 2 cups (250 grams) of all-purpose flour, 1 cup (200 grams) of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together until fully combined.
3. In another bowl, cream together 1/2 cup (115 grams) of unsalted butter (softened to room temperature) and 1 cup (200 grams) of granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer on medium speed.
4. Add 2 large eggs, one at a time, to the butter mixture, beating well after each addition. Then mix in 1/2 cup (120 ml) of milk and the zest of 1 large orange until fully integrated.
5. Gradually fold the dry mixture into the wet ingredients until just combined, being careful not to overmix. The batter should be slightly lumpy, indicating it’s ready for the next step.
6. Gently fold in 1 cup (about 120 grams) of fresh cranberries into the batter. If using oats (1/2 cup), fold them in at this stage as well.
7. Pour the batter into the prepared cake pan and even it out using a spatula. In a small bowl, mix together 1/3 cup (70 grams) of brown sugar and 1 teaspoon of cinnamon; sprinkle this mixture evenly over the top of the cake batter.
8. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and the cake should spring back when gently pressed.
9. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely, about 30 minutes.
10. Serve while slightly warm or at room temperature. The aroma of cinnamon and orange should be present, with a moist texture and a delightful, fruity flavor from the cranberries.

Variations

• Lemon-Cranberry Coffee Cake: Substitute the orange zest with the zest of 1 large lemon for a zesty twist on the original flavor.
• Gluten-Free Cranberry Coffee Cake: Replace all-purpose flour with a gluten-free flour blend (250 grams / 2 cups) to accommodate gluten sensitivities.
• Vegan Cranberry-Orange Cake: Use 1/2 cup (120 ml) of almond milk instead of regular milk and substitute eggs with 1/2 cup of unsweetened applesauce for a vegan-friendly option.
• Cranberry-Almond Cake: Add 1/2 cup (about 70 grams) of sliced almonds to the batter for a nutty flavor, while also incorporating almond extract (1 teaspoon) instead of vanilla.

Tips on plating and presentation

When I serve Cranberry-Orange Coffee Cake, I love to pay attention to how it looks because presentation can elevate the dining experience.

I often dust it with powdered sugar for a festive touch and serve it on a colorful plate.

To add a pop of color, I garnish with fresh cranberries or orange slices, making each slice visually appealing and delicious!

What other dishes can I pair it with?

After perfecting the presentation of my Cranberry-Orange Coffee Cake, I often think about what other dishes would complement its delightful flavors.

A rich creamy quiche or a savory frittata works beautifully alongside it.

I also love serving it with a fresh fruit salad, which adds an invigorating crunch.

Finally, a simple spinach and goat cheese salad enhances the overall experience wonderfully.

What drinks can I pair it with?

To truly elevate your experience with Cranberry-Orange Coffee Cake, consider pairing it with a revitalizing selection of drinks.

I love serving it with a warm cup of spiced chai or a invigorating sparkling water with a slice of lemon.

For a festive touch, try a light-bodied chilled white wine or even a seasonal cider.

They balance the cake’s sweetness beautifully!

Frequently Asked Questions

Can I Freeze Cranberry-Orange Coffee Cake for Later Use?

Yes, you can freeze cranberry-orange coffee cake for later use. I wrap it tightly in plastic wrap and foil, then store it in an airtight container. When I’m ready, I simply thaw it.

How Long Does the Cake Stay Fresh at Room Temperature?

I’ve found that this cake stays fresh at room temperature for about two to three days. Just keep it covered to maintain its moisture and flavor. Enjoying it slightly warm is my favorite!

What Can I Substitute for Orange Zest?

If you don’t have orange zest, I’d suggest using lemon zest or a splash of orange juice. It’ll provide a similar citrusy flavor, keeping your dish vibrant and delicious without missing a beat.

Is This Cake Suitable for Gluten-Free Diets?

Yes, this cake can be made gluten-free! I’ve substituted regular flour with a gluten-free blend in my recipes before. Just guarantee all other ingredients are also gluten-free, and you’ll have a delicious treat to enjoy!

Can I Make This Coffee Cake Ahead of Time?

Absolutely, I can make this coffee cake ahead of time! I often bake it a day or two in advance, then store it tightly wrapped. It stays moist and delicious, perfect for my gatherings.