Cranberry Cinnamon Coffee Cake
Dec 26, 2023 13:21:15 GMT -5
Post by songbird on Dec 26, 2023 13:21:15 GMT -5
Cranberry Cinnamon Coffee Cake
Prep Time 15MINUTES
Cook Time 45MINUTES
1HOUR HOUR Servings: 12
Ingredients
For the Cake
2 cups + 2 tablespoons all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold unsalted butter , cut into cubes
1 cup buttermilk
2 large eggs
1 teaspoon vanilla
zest from one large orange
7 ounces (2 cups) cranberries , fresh or frozen
For the Cinnamon-Sugar Topping
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.
In a large bowl whisk together the 2 cups of flour, 2 cups sugar, baking powder, baking soda, nutmeg, and salt.
Using a pastry blender or your hands, cut in the butter until mixture resembles coarse crumbs.
In a medium bowl whisk together the buttermilk, eggs, vanilla, and orange zest.
Add the wet mixture to the flour mixture all at once; using a fork, stir just until moistened.
Sprinkle cranberries with the 2 tablespoons remaining flour and fold into the batter (this will help them from completely falling to the bottom.)
Pour batter into prepared pan and spread out evenly.
Combine the 1/4 cup sugar and cinnamon; sprinkle evenly over batter.
Bake for about 45 minutes or until a toothpick inserted near center comes out clean.
Notes
This freshly baked coffee cake will last about 1-2 days at normal room temperature. Anything longer, it will need to be refrigerated (for up to 1 week.) Either way, be sure to cover it with foil or plastic wrap so it doesn’t dry out. You an also freeze it for up to 2 months.
link
Prep Time 15MINUTES
Cook Time 45MINUTES
1HOUR HOUR Servings: 12
Ingredients
For the Cake
2 cups + 2 tablespoons all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold unsalted butter , cut into cubes
1 cup buttermilk
2 large eggs
1 teaspoon vanilla
zest from one large orange
7 ounces (2 cups) cranberries , fresh or frozen
For the Cinnamon-Sugar Topping
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.
In a large bowl whisk together the 2 cups of flour, 2 cups sugar, baking powder, baking soda, nutmeg, and salt.
Using a pastry blender or your hands, cut in the butter until mixture resembles coarse crumbs.
In a medium bowl whisk together the buttermilk, eggs, vanilla, and orange zest.
Add the wet mixture to the flour mixture all at once; using a fork, stir just until moistened.
Sprinkle cranberries with the 2 tablespoons remaining flour and fold into the batter (this will help them from completely falling to the bottom.)
Pour batter into prepared pan and spread out evenly.
Combine the 1/4 cup sugar and cinnamon; sprinkle evenly over batter.
Bake for about 45 minutes or until a toothpick inserted near center comes out clean.
Notes
This freshly baked coffee cake will last about 1-2 days at normal room temperature. Anything longer, it will need to be refrigerated (for up to 1 week.) Either way, be sure to cover it with foil or plastic wrap so it doesn’t dry out. You an also freeze it for up to 2 months.
link
