Cranberry Orange Coffee Cake
A delicious and moist cranberry orange coffee cake, perfect for breakfast or brunch. The sweet cranberries and tangy orange zest complement each other beautifully.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 cup orange juice
- 1 teaspoon orange zest
- 1 cup fresh or frozen cranberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in orange juice and zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the cranberries.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Notes
This coffee cake is best served fresh, but can be stored in an airtight container at room temperature for up to 3 days.