Our Cranberry Orange Coffee Cake Recipe is ever so lovely and will be the star of your holiday breakfast or brunch! Today’s coffee cake recipe is begging for a hot cup of coffee/tea and your besties. We hope you’ll take time to relax and enjoy the holidays with our cranberry coffee cake recipe! 

Happy day, it’s Fit Friday! We love hangin’ out with Miss Nichole from Pure Clean Coaching! For more posts CLICK HERE! 

Why we love Cranberry Orange Coffee Cake Recipe

If you’re looking for that special something to bring the all the flavors of the holidays together with decadence! Then our Cranberry Orange Coffee Cake is sure to catch everyones attention.

It’s baked in a bed sparkling sugar and garnished with more sparkly loveliness! Every single bite is memorable! 

How to make Cranberry Orange Coffee Cake Recipe

• Preheat the oven to 350°F.
• Coat a bundt cake pan with cooking spray, generously coat pan with Bob’s Red Mill sparkling sugar; set aside.
• In a large bowl beat butter and sugar until light and fluffy (3-4 minutes).
• Add eggs one at a time; beating and scraping with each addition.
• Ass sour cream and vanilla; mix.
• In a separate bowl whisk to combine flour, baking powder, baking soda, and sea salt.
• Add to egg mixture all at once time; mixing just until incorporated- a few lumps are okay.
• In a small bowl combine cream cheese, orange zest, dried cranberries, and sugar; mix.
• Gently dollop half of batter into the base of bundt pan, top with cream cheese mixture, and then remaining batter.
• Bake the cake for 30-35 minutes and a toothpick removed clean.
• Remove the cake from the oven, and set it on a rack to cool; cool 10 minutes and turn out onto cooling rack to complete cooling.
• When completely cooled place on serving plate and make orange glaze.

Helpful baking tips for higher elevations

• If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 

• Adjustments are needed for 5000+ feet and above:

• Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.

• Reduce sugar: for each cup, decrease 2 tablespoons.

• Increase liquid: for each cup, add 2 to 4 tablespoons.

• Increase oven temperature by 25 degrees F.

• Check if it is done a little early.

• This takes some trial and error to get it right for you.

Learn more HERE

Fit Friday with Nichole

Yield: 12

Cranberry Orange Coffee Cake Recipe

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Our Cranberry Orange Coffee Cake Recipe is ever so lovely and will be the star of your holiday breakfast or brunch!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 1/2 cup butter, room temperature
• 3/4 cup brown sugar
• 3 eggs, room temperature
• 1 cup low fat sour cream, room temperature
• 1 teaspoon vanilla
• 2 1/4 cups white unbleached flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• sparkling sugar to coat bundt pan
• Filling:
• 1 (8 ounce) package neufatchel 1/3 fat cream cheese, room temperature
• 3/4 cup dried cranberries
• 2 tablespoons orange zest, (approx. zest of 1 orange)
• 1 tablespoon sugar
• Orange Glaze:
• 1/4 cup butter, room temperature
• 2 1/2 cups powdered sugar
• 2-3 tablespoons fresh squeezed orange juice
• 1/2 teaspoon vanilla
• 1 tablespoon orange zest
• sparkling sugar and whole cranberries, to garnish

Instructions

1. Preheat the oven to 350°F.
2. Coat a bundt cake pan with cooking spray, generously coat pan with sparkling sugar; set aside.
3. In a large bowl beat butter and sugar until light and fluffy (3-4 minutes).
4. Add eggs one at a time; beating and scraping with each addition.
5. Ass sour cream and vanilla; mix.
6. In a separate bowl whisk to combine flour, baking powder, baking soda, and sea salt.
7. Add to egg mixture all at once time; mixing just until incorporated- a few lumps are okay.
8. In a small bowl combine cream cheese, orange zest, dried cranberries, and sugar; mix.
9. Gently dollop half of batter into the base of bundt pan, top with cream cheese mixture, and then remaining batter.
10. Bake the cake for 30-35 minutes and a toothpick removed clean.
11. Remove the cake from the oven, and set it on a rack to cool; cool 10 minutes and turn out onto cooling rack to complete cooling.
12. When completely cooled place on serving plate and make orange glaze.
13. Orange Glaze:
14. In a large mixing bowl cream butter until smooth.
15. Add 1 cup powdered sugar; mix.
16. Add 1 tablespoon orange juice; mix.
17. (Glaze should be pourable- add more or less juice as needed)
18. Continue alternating powdered sugar and orange juice until reaches a pourable consistency.
19. Add orange zest and vanilla.
20. Slowly pour and allow to drizzle down flutes of bundt cake as you go.
21. Garnish with fresh whole cranberries in the center of cake and all sparkling sugar to make it lovely!
22. Enjoy your Cranberry Orange Coffee Cake Recipe!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 427Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 311mgCarbohydrates: 67gFiber: 2gSugar: 44gProtein: 6g

More Holiday Breakfast Recipes

• Eggnog Cinnamon Rolls Recipe
• Cinnamon Sugar Crescent Rolls Recipe
• Cranberry Orange Non-Boozy Mimosa Recipe
• Apple Cinnamon Cream Cheese Pastries
• Cranberry White Chocolate Scones
• Nutella Pastry Stars
• White Chocolate Craisin Bread Pudding Recipe
• Easy Black Forest Waffles
• Gingerbread Biscotti
• Cinnamon Roll Kabobs
• Apple Walnut Cinnamon Roll Waffles with Cider Glaze

You’ll be in heaven with our Cranberry Orange Coffee Cake Recipe!

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends. 

Our hearts sing when you do.

We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

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Love Always,

Ruthie & Madeliene 

Author Bio

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Ruthie & Madeliene

Owners at Cooking With Ruthie

Ruthie is a professionally trained Chef who specialized in bringing cuisines, cultures, and culinary adventures to your kitchen. Madeliene is the mastermind behind the blog along with being a wife, mother, and full-time masters/doctorate student in psychology. Our mother & daughter team inspires readers to create in the kitchen, explore the world, and find joy in all the many aspects of living!

Author Bio Box by HOI

Author:

Ruthie & Madeliene

Categories:

• Breakfast
• Cake
• Vegetarian

Mentions:

bobs red mill, Cranberry, orange, sparkling sugar, unbleached flour

Keywords:

Cranberry Orange Coffee Cake Recipe

Last Updated:

September 7, 2021

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