Coffeecake is a great staple to have lying around the house after the holidays, and this recipe makes use of all of those leftover cranberries you have lying around, too. The spiced cranberries are a delicious addition to this classic recipe, and are so good you’ll probably find other things to use them in besides coffeecake.
Watch The Casserole Queens make this coffee cake in action on the food-centric YouTube channel HUNGRY.
Combine all the ingredients in a large saucepan over medium high heat. Bring to a boil and cook until the cranberries just begin to burst. Reduce to a simmer and continue to cook cranberries 30 more minutes, until the sauce is rich and thick. Remove from heat and let cool.
Preheat oven to 350 degrees.
Coat a 9 by 13 inch baking dish with butter and dust with flour.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Using an electric mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl to combine everything.
In a medium bowl whisk together the buttermilk, eggs and orange zest until combined. Add the dry ingredients into the butter and sugar mixture and beat on low speed. Slowly add in the buttermilk mixture until the batter just comes together. Evenly pour and spread half of the batter into the prepared baking dish, scatter half of the spiced cranberries over top. Add the remaining batter over the cranberries, evenly smoothing the top with a rubber spatula and repeat with remaining spiced cranberries on top. Sprinkle walnuts all over the top of cake.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45-50 minutes. Let cool for 5 minutes.
Whisk together the confectioners sugar and milk until smooth. Drizzle the icing over the warm cake. Serve warm or at room temperature.