Orange-Cranberry Coffee Cake

Yeah!  Brew the coffee and bring out the plates, we have success!  Seriously I was going to cry if I had one more recipe go bad.  Notice I don’t take complete ownership of the failures – must be the recipes fault!  Ha-ha.  I don’t want to shake my kitchen confidence you see 🙂  

I have two bosses and they both have a birthday this week.  We’re having a birthday boss breakfast at work today so I volunteered to bring coffee cake.  I hope they like it!

Bring out the flour, rolled oats, baking powder, baking soda, salt, butter, sugar, eggs, milk, cranberries, orange peel, orange juice and powdered sugar for the glaze.

Stir together the dry ingredients: flour, oats, baking powder, baking soda, and salt.  Set aside.

In a large mixing bowl beat butter with a mixer for about 30 seconds.

Add sugar and beat until blended.

Add the eggs and beat well.

Alternate adding the milk and flour mixture.

Mix well after each addition, using low speed.

Stir in cranberries.

And add the shredded orange peel.

Pour the mixture into a greased and floured tube pan.  Bake at 350 degrees for 55 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes then remove from pan.  Cool completely on wire rack.  Make a glaze of confectioners sugar, finely shredded orange zest and orange juice.  Drizzle over cooled cake.

Let stand until glaze is set.

Serve with coffee or tea!

(Adapted from a Better Homes and Gardens All-Time Favorites Cookbook recipe)

2 1/4 cups all-purpose flour

1 1/2 cups rolled oats

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, softened

1 cup sugar

3 eggs

1 cup milk

2 cups fresh cranberries, chopped

(I used dried, sweetened cranberries.  Soak them in warm water for about 10 minutes then drain well before adding to the dough.  I did not add additional sugar to the berries)

2 tablespoons sugar (used on fresh cranberries)

2 teaspoons finely shredded orange peel

1 recipe Orange Glaze

Preheat oven to 350 degrees.  Grease and flour a 10-inch tube pan.  Set aside.  In a small bowl stir together the flour, oats, baking powder, baking soda and salt.

In a large mixing bowl beat butter with mixer for about 30 seconds on medium speed.  Add 1 cup of sugar, mixing well.  Add eggs and beat until combined.  Alternate adding the flour and milk, beating at low speed until combined.

Toss cranberries with 2 tablespoons sugar (if using fresh).  If using dried, sweetened cranberries, soak in warm water for about 10-15 minutes and then drain well before adding to the batter.  Fold into batter with orange peel.  Spread in prepared cake pan and bake for 50-60 minutes.  Test with wooden pick inserted near the center.  It should come out clean.  Cool in pan 10 minutes.  Remove from pan and cool on wire rack. 

Spoon Orange Glaze over cooled cake.  Let stand until cake glaze is set.  Makes 12 servings.

Orange Glaze:  In a small bowl combine 1 cup powdered sugar, 1/2 teaspoon finely shredded orange peel and add 2 or 3 teaspoons fresh orange juice for drizzling consistency.

Enjoy!

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Thanks so much for stopping by 🙂  I really appreciate your visit!  Have a good day.