Cranberry Orange Coffee Cake

4.75 from 8 votes

Cranberry Orange Coffee Cake with almond streusel is a great holiday cake for brunch! Can be made with fresh, frozen, or dried cranberries.

Prep Time15

Cook Time40

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 230kcal

Author: Sara Syphus Smith

Ingredients

Cake Batter:

¾ cup (1.5 sticks) salted butter, softened 170 g
¾ cup white granulated sugar 175 g
2 large eggs
1 teaspoon vanilla
1 -½ teaspoons almond extract
½ cup sour cream (or plain greek yogurt) 130 g
zest of 1 orange, about 2 teaspoons
¼ cup fresh orange juice (juice of 1 orange) 60 mL
1-½ cups all purpose flour 205 g
½ teaspoon salt 4 g
1 teaspoon baking powder 4 g
½ teaspoon baking soda 3 g
1-½ cups frozen(thawed) or fresh cranberries, or about 1 cup dried cranberries rehydrated 160 g

Almond Sugar Topping:

¼ cup butter, softened 57 g
⅓ cup white granulated sugar 58 g
¼ cup all purpose flour 34 g
1 cup sliced almonds 100 g

Orange Glaze

2 Tablespoons orange juice concentrate, thawed
½ teaspoon vanilla
1 cup powdered sugar 115 g

Instructions

Preheat the oven to 350 ℉. Prepare 9X9 inch baking dish with baking spray or parchment paper.
Using an electric mixer, cream together butter and sugar for 2 minutes until fluffy.
Add eggs, vanilla, and almond extract and mix for 1 minute, until mixture is fluffy.
Add sour cream, zest of one orange, and orange juice and mix well.
In separate bowl combine flour, salt, baking powder, and baking soda. Add to wet ingredients and mix until just combined and all flour pockets are gone, careful not to overmix.
Gently stir in cranberries, then spread into prepared 9X9 inch baking dish.

For the Almond Sugar Topping:

In small bowl combine the butter, sugar, and flour and mix with a fork, breaking up the butter in to small pieces. Add in the sliced almonds and gently stir well.
Sprinkle evenly over cake batter.
Bake at 350 ℉ on a middle shelf for 40-45 minutes or until inserted toothpick comes out clean.
Allow cake to cool for 10-15 minutes before glazing or the glaze could melt into the cake.
While cake is cooling, combine ingredients for the orange glaze, and mix until smooth. Drizzle over cake evenly. Enjoy!

Notes

May be stored covered at room temperature for 2-3 days.

If using dried cranberries:

Measure out desired amount of dried cranberries into heat-safe mixing bowl. ¾ cup dried cranberries would equal about 1 cup fresh cranberries in a recipe.
Pour boiling water over dried cranberries until covered.
Wait 15-20 minutes before using in recipe.

If you choose to double this recipe, simply use a 9x13 baking dish and double ingredients. Follow instructions and bake at 350 F for 45-50 minutes, or until inserted toothpick comes out clean.

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