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Cranberry-Orange Nut Coffee Cake

Guests are delighted with this pastry's tangy cranberry sauce, crunchy pecans and sweet glaze. It's fantastic for brunch or simply enjoyed with a cup of coffee. —Debbie Carter, Kingsburg, California
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    15 servings

Ingredients

  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 4 teaspoons grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups biscuit/baking mix
  • 1/4 cup sugar
  • 2 large eggs
  • 2/3 cup water
  • 2/3 cup 2% milk
  • 3 tablespoons orange juice
  • 1 cup jellied cranberry sauce
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1 to 2 tablespoons orange juice
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 375°. Mix first five ingredients.
  • In a large bowl, mix biscuit mix and sugar. In another bowl, whisk together eggs, water, milk and orange juice. Add to dry ingredients; stir just until smooth.
  • Transfer to a greased 13x9-in. baking pan. Sprinkle with pecan mixture. Drop cranberry sauce by spoonfuls over top; do not spread.
  • Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Mix glaze ingredients; drizzle over warm coffee cake.
Nutrition Facts
1 piece: 328 calories, 10g fat (2g saturated fat), 26mg cholesterol, 422mg sodium, 57g carbohydrate (33g sugars, 2g fiber), 4g protein.
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