Christmas Morning Orange Cranberry Coffee Cake
Ingredients
Spiced Crumb Topping
- 3/4 cup pecans and/or walnuts
- 8 tbsp butter, melted
- 3 tbsp brown sugar
- 1/4 cup cane sugar
- 1 1/3 cup flour
- 1/2 tsp cardamom
- 1/2 tsp `cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
Orange Glaze
- 1/3 cup powdered sugar
- 1 tbsp butter, melted
- 1 tsp orange juice
- 1 tsp orange zest, finely grated
- 1/4 tsp vanilla extract
Orange Cranberry Coffee Cake
- 1 1/2 cup flour
- 2/3 cup sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 4 tbsp butter, melted
- 1/2 cup milk
- 2 tbsp canola oil
- 2 tsp orange zest
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup whole cranberries
Instructions
Spiced Crumb Topping
- Preheat the oven to 350 degrees F. Bake pecans for 5 minutes and remove from the oven. Let cool and then coarsely chop. Set aside.
- Over medium-high heat, melt butter in a saucepan and cook until it starts to brow. Whisk in the sugars, cooking for an additional 1-2 minutes until smooth.
- Remove from heat and add in flour, cardamom, cinnamon, salt, and nutmeg. Stir until mixed through and clumps form. Set aside.
Orange Glaze
- Whisk powdered sugar, butter, orange juice, orange zest, and vanilla until combined. Refrigerate.
Orange Cranberry Coffee Cake
- Butter a 9x9 pan. In a large bowl mix flour, sugar, baking powder, and salt.
- In a medium bowl, whisk butter, milk, canola oil, orange zest, vanilla, and egg for 2-3 minutes. Pour into the large bowl with the dry ingredients and stir until incorporated. Fold in the cranberries.
- Pour the batter into the greased baking dish. Sprinkle the spiced crumb topping over the cake to form a thick a crumb layer. If desired, place a few cranberries into the crumb.
- Bake until the topping is golden brown and a toothpick comes out clean, about 55 minutes. Once cool, drizzle with the glaze and serve!
