This coffee cake is perfectly tart with a bit of sweetness. A great way to use cranberries. The hardest part of this coffee cake is waiting for it to bake and then cool before you can enjoy it.
Cranberry Coffee Cake
Ingredients:
Coffee Cake
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 orange, zested
- 12 ounces fresh cranberries, rinsed
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
Directions:
- Preheat oven to 350º F. Grease and flour a 10 inch tube pan with removable bottom. Set aside.
- In a small bowl, mix together 1 tablespoon sugar and cinnamon. Set aside.
- In the bowl of a stand mixer beat together the eggs and sugar until light and fluffy and doubled in size, about 8 minutes.
- Add in butter and vanilla and beat for an additional 2 minutes.
- Stir in flour nutmeg, cloves and orange zest until just combined, batter will be thick.
- Spoon half of the batter into the prepared pan. Top evenly with cranberries and cinnamon sugar mixture. Spoon the rest of the batter over top of the cranberries, some cranberries will still be visible.
- Bake for 45- 60 minutes, or until an inserted toothpick comes out clean.
- Place the cake on a cooling rack and allow to cool for about 30 minutes.
- Carefully use a knife to loosen the cake from the sides and bottom of the pan and cool completely.
- Whisk together the powdered sugar and milk.
- Microwave for about 30 seconds and then drizzle over the coffee cake.
Serves: 12
Calories: 368
Total Fat: 13.0g
Saturated: 7.7g
Polyunsaturated: 0.6g
Monounsaturated: 3.5g
Trans: 0g
Cholesterol: 83.5mg
Sodium: 21.0mg
Potassium: 25.7mg
Total Carbs: 59.3g
Dietary Fiber: 2.7g
Sugars: 41.3g
Protein: 4.4g
Vitamin A: 8.5%
Vitamin C: 6.4%
Calcium: 2.1%
Iron: 5.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Pajama Chef.
