Sunday, November 29, 2009

Cranberry Orange Coffee Cake

Much like Guestblogger Alita, I can't get enough cranberries this time of year. I love cake for breakfast so there is no question that I will be trying this recipe out soon. Thanks to Alita for the perfect holiday brunch recipe! --A Crafty Lass

I love that it is cranberry season - I can’t stop myself from buying fresh cranberries every time I go to the store this time of year. But, it always surprises me how quickly they disappear from the produce section after the holidays, so I usually freeze a few bags and use them well into the new year.

I love the cranberry's bright red tartness and the way they kind of melt when baked. Their nutrient content and antioxidant qualities aren’t bad either! Cranberries are a “superfood” and any time I can incorporate healthy ingredients into my desserts, I consider it a small victory.

Over the years, I have developed several cranberry baked goods into my repertoire. Family favorites include a simple but delicious Cranberry Orange Scone & a brilliantly red Cranberry Upside Down Cake. This particular recipe is well on its way to being a new favorite. It's suitable as a morning cake and pairs well with a hot cup of coffee or tea. It will likely grace our table for Christmas morning brunch.

The Bottom:
  • 3 cups fresh cranberries
  • ¾ - 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon orange zest

The Cake:

  • ½ cup butter, softened
  • 3 eggs
  • ½ cup sugar
  • 1/3 cup milk
  • 1 teaspoon orange extract
  • 1 teaspoon orange zest
  • 1¼ cup all purpose flour
  • ¼ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

The Topping:

  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • ½ tsp ginger
  • ½ tsp cinnamon
  • 1/3 cup oats
  • 2 tablespoons cold butter

Preheat the oven to 350 degrees.

Prepare the cranberries: Toss the cranberries with ¾ cup sugar (a little more if you want a sweeter version), cinnamon & orange zest and pour into a greased 9-in square pan.

Prepare the cake: cream the butter and sugar. Add the eggs, milk, extract & orange zest and mix well. In a small bowl, combine the flours, baking powder & salt and add to the butter mixture. Drop the batter by spoonfuls over the cranberries & carefully spread to cover the entire surface.

Prepare the topping: combine the sugars with the ginger, cinnamon and oats and cut in the butter until it become crumbly. Sprinkle the oat mixture over the cake and bake for 40-50 minutes.