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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!
For this recipe you’ll need 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!
Orange-Cranberry Cake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings
Course: Breakfast or Brunch, Dessert
Cranberry coffee cake drizzled with a sweet orange glaze.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ cups rolled old-fashioned oats
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- 1 cup sugar
- 3 eggs
- 1 cup milk
- 2 cups fresh or dried cranberries
- 2 tablespoons granulated sugar if using fresh cranberries
- 2 teaspoons finely shredded orange peel
For the Orange Glaze
- 1 cup powdered sugar
- ½ teaspoon finely shredded orange peel
- 2 or 3 teaspoons fresh orange juice
Instructions
- Preheat oven to 350°F. Grease and flour a 10-inch tube pan. Set aside.Â
- Toss the fresh cranberries with 2 tablespoons sugar and set aside. If using dried sweetened cranberries, soak in warm water for about 10-15 minutes then drain well.
- 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.
- Fold the cranberries and orange peel into the batter. Spread in the 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.
For the Orange Glaze
- In a small bowl combine the powdered sugar, finely shredded orange peel and add the fresh orange juice for drizzling consistency.
- Spoon Orange Glaze over cooled cake. Let stand until cake glaze is set.Â
Recipe Notes
- I used dried, sweetened cranberries for these photos.
Nutrition
Calories: 375kcal | Carbohydrates: 57g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 276mg | Potassium: 129mg | Fiber: 2g | Sugar: 31g | Vitamin A: 464IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 2mg
megan @ whatmegansmaking
Thic cake sounds great!
Squash Blossom Babies
Great pictures! This looks delicious!