Yum, yum, yum! This cranberry orange coffee cake is delicious, easy to make, and so seasonal and festive. I’ll be honest, I’d never actually baked anything with fresh cranberries in them. But this recipe was the perfect intro to baking with cranberries, which are so appropriate this time of year – and the cranberries just pop in your mouth! Orange and cranberry pair perfectly together, and this slightly sweet coffee cake is tasty any time of day. I’d definitely advise doubling or tripling this recipe so there is plenty to share with family, friends, coworkers, and neighbors… and plenty to enjoy yourself, too!
Cranberry Orange Coffee Cake
recipe adapted from Sequins & Stripes
4 tbsp melted butter, then 2 tbsp soft butter reserved for topping
1/3 cup + 1 tbsp sugar
1/3 cup of milk
1 cup flour
1/2 cup rolled oats
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup of cranberries
zest from one whole orange
1/4 cup of brown sugar for topping
Preheat oven to 350. In a bowl mix together the butter, sugar, egg and milk. Stir together the flour, baking powder, baking soda, cinnamon, salt, and oats and add it to the wet ingredients. Stir until combined. Fold in the cranberries and orange zest. Spray a loaf pan with nonstick spray and pour the batter in. Mix the softened butter and brown sugar together and sprinkle all over the top. Bake at 350 for 40-45 minutes, and let the coffee cake cool completely before slicing.
This recipe can easily be doubled or tripled. Deliver to your favorite people for a sweet and festive Christmas treat!