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Creamy Cranberry Coffee Cake

Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
  • Total Time
    Prep: 15 min. Bake: 70 min. + cooling
  • Makes
    12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 tablespoon grated orange zest
  • 3/4 cup orange juice
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups coarsely chopped fresh or frozen cranberries
  • CREAM CHEESE LAYER:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter, cubed

Directions

  • Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange zest, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan.
  • For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter.
  • For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown.
  • Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.
Nutrition Facts
1 piece: 419 calories, 19g fat (12g saturated fat), 87mg cholesterol, 286mg sodium, 57g carbohydrate (33g sugars, 2g fiber), 6g protein.
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