[Recipe] Cranberry Orange Coffee Cake

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When I think of Christmas flavours, I think of pairs like chocolate and mint, cranberry and orange, dates and caramel, rum and eggnog. All of those pairs just scream ‘Holidays!’ right in my face. I love them all too.

I’ve been sitting on this cranberry orange coffee cake recipe for several years, knowing just how tasty it was, but never actually taking the time to bake it myself. This year I was going through my recipes, as I do so frequently, and this recipe fell right out of my book and looked at me, just begging to be baked and blogged.

I couldn’t neglect it any longer. I had to bake and blog this cake.

This cranberry orange coffee cake makes a great cake to serve for a brunch or with coffee on Christmas morning. Serve it at room temperature so that the cream cheese filling is nice and soft. A nice dollop of whipped cream to go alongside is lovely as well.

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[Recipe] Cranberry Orange Coffee Cake

Crumb Topping:

3/4 cup flour
1/2 cup sugar
1/2 cup butter

Cream Cheese Layer:

1 8oz pkg cream cheese
1/3 cup sugar
1 egg
1 tsp vanilla extract


2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup orange juice
1/4 cup melted butter
1 tsp vanilla extract
1 egg (beaten)
2 cups fresh (or frozen) cranberries
2 Tbsp grated orange rind

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Preheat the oven to 350F. Grease a 9″ springform pan well and set aside.

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Prepare the crumb topping by combining all ingredients. Set aside.

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Prepare the cream cheese layer next. Beat the cream cheese and sugar until fluffy. Beat in egg and vanilla. Set this mixture aside.

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To prepare the cake, combine the dry ingredients in a large bowl.

In another large bowl, combine the orange juice, melted butter, vanilla, and egg.

Add the dry ingredients to the wet ingredients, mixing after each addition until just incorporated. Do not over mix.

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Fold the cranberries and orange rind into the cake mixture.

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To assemble the cake, spread the cake batter into the springform pan.

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Top with the cream cheese mixture.

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Sprinkle the crumb topping over the top of the cake.

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Bake for 65-75 minutes.

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Serve at room temperature with a dollop of whipped cream, if you’d like.

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