Cranberry Coffee Cake

This cake starts with a light and fluffy cake base made with both C&H® Light Brown Sugar and Granulated Sugar. The cake batter is studded with bright, fresh cranberries for a taste that is both sweet and perfectly tart. A buttery, crunchy streusel covers the top and is finished with a bright, vanilla bean confectioners’ glaze.

Prep Time
30
minutes
Cook Time
50 minutes
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Cranberry Coffee Cake
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Meet the Chef: Rebecca Firth

Rebecca is a food writer, photographer and creator of the sweet-focused blog, Displaced Housewife, your go-to cookie source and new best friend. By pairing authenticity with talent, Rebecca has created a space for quick, easy and delicious recipes anyone can prepare and enjoy.

Servings
9-12 Servings
For the Cranberries
  • 8 ounces Fresh cranberries, coarsely chopped
  • ¼ cup C&H® Light Brown Sugar
  • 1 ½ teaspoons Five-spice powder
  • 1 tablespoon Orange zest
For the Streusel
  • 1 ¼ cups All-purpose flour
  • ¾ cup C&H® Light Brown Sugar
  • 2 teaspoons Cinnamon
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Sea salt
  • 8 tablespoons Unsalted butter, room temperature
  • 2 tablespoons Almond slices
For the Cake
  • 10 tablespoons Unsalted butter, room temperature
  • 1 ½ cups C&H® Granulated Sugar
  • 1 tablespoon Orange zest
  • 2 large Eggs, room temperature
  • 3 cups plus 2 tablespoons All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Sea Salt
  • ¾ cup Water
  • ¾ cup Sour cream, room temperature
For the Glaze
  • 1 ½ cups C&H® Powdered Sugar
  • 2 tablespoons Fresh orange juice
  • ½ Vanilla bean, split and scraped
  • ½ to 2/3 cup Heavy whipping cream
Instructions
For the Cranberries

Step 1

In a medium bowl, combine the cranberries, sugar, five-spice and orange zest and set aside.

For the Streusel

Step 1

In another medium bowl, whisk together the flour, sugar, cinnamon, nutmeg and salt. With a pastry blender, cut in the butter until it resembles wet sand and clumps together with pinched. Fold in the almond slices and stash in the fridge until ready to use.

For the Cake

Step 1

Preheat your oven to 350°F. Grease a 9 x 13–inch baking dish and line with parchment paper, letting the excess hang over the sides. (You’ll use this to pull the cake out of the pan)

Step 2

In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, sugar and orange zest and mix on medium for about 5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl. Add in the eggs, one at a time, making sure the first is well blended before adding the second. Take out of the mixer and set aside.

Step 3

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a liquid measuring cup whisk together the water and the sour cream. Alternate adding the flour and the water mixture to the butter mixture in two batches, mixing each addition until just combined. Fold in the cranberries until you see streaks of cranberries and they’re not completely combined. Pour into the prepared baking pan, smoothing the top with the back of a spoon. Crumble the streusel over the top and bake in the center of the oven for 60 minutes.

For the Glaze

Step 1

In a medium bowl, whisk together the Powdered sugar, orange juice, vanilla bean seeds and cream. Add the smaller amount of cream and stir until smooth. Add more cream until it is pourable, but still quite thick. Pour over the cooled coffee cake and serve!

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