What To Expect From This Delightful Coffee Cake

• Taste: Prepare your palate for an exquisite blend of flavors! This cranberry almond cake is wonderfully moist, boasting a perfectly balanced sweetness that isn’t overpowering. Each bite delivers a burst of fresh, tart cranberries complemented by the bright, aromatic orange zest and juice infused throughout the cake. The star of the show, the crunchy almond sugar streusel on top, adds a delightful texture and nutty richness, tying all the elements together for a truly lovely and harmonious combination.
• Ease: Don’t let its sophisticated taste fool you – this is a remarkably straightforward recipe suitable for bakers of all skill levels. The process involves simple steps: first, mixing the wet ingredients until light and fluffy, then combining the dry ingredients, and finally gently folding them together. No complicated techniques or tricky steps here, just easy mixing and baking that yields impressive results every time.
• Time: From start to finish, this cake fits perfectly into a relaxed morning or afternoon. The hands-on prep time for mixing the batter and streusel takes only a few minutes, roughly 15-20 minutes. Baking typically requires 35-45 minutes, after which it needs another 10-15 minutes to cool before you drizzle on the irresistible glaze. For ultimate convenience, you can easily prepare the batter ahead of time, refrigerating it overnight, and simply pop it in the oven the next morning for a fresh, warm holiday breakfast or brunch!

1. Step 1. In a large mixing bowl, using an electric mixer (handheld or stand mixer fitted with a paddle attachment), cream together the softened butter and granulated sugar for a full 2 minutes. Beat until the mixture is light in color, significantly increased in volume, and has a fluffy, airy texture. This step incorporates air, which is crucial for a tender cake.

2. Step 2. Crack in the large eggs one at a time, mixing well after each addition to fully incorporate. Then, stir in the vanilla extract and almond extract. Continue mixing for another 1 minute until the entire mixture is smooth, creamy, and looks consistently fluffy. Scrape down the sides of the bowl as needed to ensure everything is well combined.

3. Step 3. Fold in the sour cream (or Greek yogurt), the finely grated zest of one orange, and the fresh squeezed orange juice. The juice should measure about ¼ cup (60 mL). Mix everything thoroughly until just combined. The sour cream adds essential moisture and a tender crumb to the cake.

4. Step 4. In a separate medium-sized bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Once combined, gradually add these dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix; stop as soon as all flour pockets disappear. Overmixing can lead to a tough cake.

5. Step 5. With a spatula, gently stir in the cranberries until they are evenly distributed throughout the batter (as shown in the above left image). Then, transfer the batter to your prepared 9×9 inch baking dish and spread it evenly to all corners (as seen in the above right image).

6. Step 6. For the delightful streusel topping: In a small bowl, combine the softened butter, granulated sugar, and all-purpose flour. Use a fork or your fingertips to mix, breaking the butter into small, pea-sized pieces (as seen in the above left image). This creates that crumbly texture. Once crumbly, add in the sliced almonds and mix them well until evenly distributed (above right image). While the streusel and orange glaze are optional, they add an incredible layer of flavor and texture that truly makes this cake exceptional. We highly recommend them!

6. Step 6. Sprinkle the almond streusel mixture evenly over the entire surface of the cake batter in the baking dish. Transfer the dish to a middle shelf in your preheated oven and bake for 40-45 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Once baked, allow the cake to cool in the pan on a wire rack for 10-15 minutes. This crucial cooling time prevents the glaze from melting directly into the warm cake, ensuring it sets beautifully on top.

7. Step 7. While your cake is cooling, prepare the vibrant orange glaze. In a small bowl, combine the orange juice concentrate (ensure it’s thawed), powdered sugar, and vanilla extract (as shown in the above left image). Whisk these ingredients together until the mixture is completely smooth and free of lumps (above right image). Once the cake has cooled sufficiently, generously drizzle the glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and savoring this delightful Cranberry Orange Coffee Cake!

📌 Top Tips & Hacks for a Perfect Cranberry Orange Coffee Cake

• Transform into Cranberry Orange Muffins: This versatile batter is also fantastic for muffins! Instead of baking in a square dish, portion the batter into a greased or lined muffin tin. Bake at the same 350℉ (175 °C) temperature, but for a shorter duration of 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. These make for delightful individual servings!
• Ensure Cranberries are Fully Thawed: If you’re using frozen cranberries, it is absolutely essential that they are **completely thawed** and patted dry before you fold them into your cake batter. Excess moisture from partially frozen berries can alter the batter’s consistency and lead to a denser, less desirable cake texture.
• Effortless Morning Baking with Make-Ahead Batter: For ultimate convenience, prepare the cake batter (and even the streusel) the night before. Cover the batter tightly and **refrigerate it overnight**. In the morning, simply transfer the cold batter to your prepared baking dish, sprinkle with streusel, and bake. Keep in mind that baking from a cold fridge will require a few minutes longer in the oven, typically an extra 5-10 minutes, but the convenience of having a fresh, warm holiday breakfast or brunch ready with minimal morning effort is absolutely worth it!
• Don’t Skip the Orange Glaze: While the cake itself is delicious, the zesty orange glaze truly elevates this coffee cake. Its bright, tangy sweetness cuts through the richness of the cake and complements the cranberries and almonds beautifully. It adds that perfect finishing touch that makes the cake feel truly special.
• Prevent Overmixing: When combining the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops the gluten in the flour, which can lead to a tough and chewy cake rather than a tender and moist one.
• Proper Storage for Freshness: To keep your coffee cake tasting its best, store it covered tightly at room temperature for up to 2-3 days. For longer storage, you can refrigerate it in an airtight container for up to 5 days, or freeze individual slices for up to 1-2 months. Thaw frozen slices at room temperature or gently warm them in the microwave.

Rehydrating dried cranberries is simple and ensures they plump up beautifully and don’t absorb moisture from your cake. Here’s how:
1. Measure out the desired amount of dried cranberries into a heat-safe mixing bowl. As a general guide, ¾ cup of dried cranberries will plump up to approximately 1 cup of fresh cranberries in a recipe.
2. Pour boiling water over the dried cranberries in the bowl until they are completely covered.
3. Let them sit for 15-20 minutes. During this time, they will absorb the water and become soft and juicy. Drain the cranberries thoroughly before adding them to your recipe.

Yes, absolutely! This recipe doubles beautifully, making it perfect for bigger gatherings or if you just want more cake to enjoy throughout the week. Just make sure you double all of the ingredients precisely. For baking, use a larger 9×13 inch pan instead of the 9×9 inch one. Bake at the same oven temperature of 350 ℉ (175 °C) for a longer duration, typically 50-60 minutes, or until an inserted toothpick comes out clean. To prevent the almond streusel from becoming too toasted or burning during the extended baking time, you may want to lightly cover the cake with aluminum foil for the last 15 minutes or so of baking.

Yes! This is one of our favorite hacks for easy holiday mornings. You can certainly make the cake batter ahead of time and refrigerate it overnight. Just cover the bowl tightly with plastic wrap. When you’re ready to bake in the morning, pour the cold batter into your prepared pan, add the streusel, and bake as directed. You’ll find it adds a few extra minutes to the baking time (typically 5-10 minutes), as the batter needs to come up to temperature, but the convenience of having it ready to go is truly a time-saver.

A bitter taste in an orange cake can usually be attributed to a couple of factors. It could be because the orange zest was a little overbaked, causing the essential oils to turn slightly bitter, or more commonly, because there was too much pith (the white, spongy underlayer on the orange peel) included in the zest. The pith is naturally bitter, so when zesting, always aim for just the bright orange part of the peel, avoiding the white layer underneath as much as possible.

While fresh squeezed orange juice offers the best, brightest flavor for this cake, you can use bottled orange juice in a pinch. Opt for a high-quality, not-from-concentrate variety for the best results. Be aware that the flavor might not be as vibrant as with fresh juice, and the zest is still crucial for that essential citrus aroma.

Softened butter is key for proper creaming. It should be pliable enough to leave an indentation when gently pressed with your finger, but not so soft that it’s greasy or melted. If it’s too cold, it won’t cream properly, and if it’s too warm, your cake could turn out dense. Let it sit at room temperature for about 30-60 minutes before you start baking.

Did you try this irresistible recipe? Your feedback is incredibly valuable to us and helps other readers! Make sure to leave a ⭐️ star rating and a comment below the recipe card to share your experience and thoughts. We love hearing from you and seeing your delicious creations!

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Cranberry Orange Coffee Cake