Spiced Cranberry Coffee Cake

By
Staff Writer
Spiced Cranberry Coffee Cake
HUNGRY

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.

6
Servings
1227
Calories Per Serving
Deliver Ingredients

Notes

Watch The Casserole Queens make this coffee cake in action on the food-centric YouTube channel HUNGRY

Ingredients

For the spiced cranberries

  • 4 Cups fresh or frozen cranberries
  • 2 Cups water
  • 2 Cups sugar
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon ground cloves
  • 1/2 Teaspoon ground nutmeg
  • 1/4 Teaspoon orange zest

For the coffee cake

  • 3 Cups all-purpose flour, plus more for coating the baking dish
  • 1 1/2 Teaspoon baking powder
  • 1 1/2 Teaspoon baking soda
  • 1 Teaspoon kosher salt
  • 1 1/2 sticks unsalted butter, plus more for greasing the baking dish
  • 1 1/2 Cup granulated sugar
  • 1 1/2 Cup low-fat buttermilk
  • 3 large eggs
  • 2 Teaspoons orange zest
  • 2 Cups spiced cranberries, divided
  • 1 Cup walnuts, roughly chopped

For the icing

  • 1 1/4 Cup confectioners sugar
  • 3 Tablespoons milk

Directions

For the spiced cranberries

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. 

For the coffee cake

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.
 

For the icing

Whisk together the confectioners sugar and milk until smooth. Drizzle the icing over the warm cake. Serve warm or at room temperature. 

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.

Nutritional Facts

Total Fat
40g
61%
Sugar
149g
N/A
Saturated Fat
17g
86%
Cholesterol
157mg
52%
Protein
16g
31%
Carbs
210g
70%
Vitamin A
249µg
28%
Vitamin B12
0.4µg
7.3%
Vitamin B6
0.3mg
13.3%
Vitamin C
17mg
28%
Vitamin D
1µg
N/A
Vitamin E
3mg
13%
Vitamin K
9µg
12%
Calcium
239mg
24%
Fiber
9g
35%
Folate (food)
55µg
N/A
Folate equivalent (total)
219µg
55%
Folic acid
96µg
N/A
Iron
5mg
25%
Magnesium
65mg
16%
Monounsaturated
9g
N/A
Niacin (B3)
4mg
21%
Phosphorus
382mg
55%
Polyunsaturated
11g
N/A
Potassium
403mg
12%
Riboflavin (B2)
0.6mg
36.5%
Sodium
887mg
37%
Sugars, added
141g
N/A
Thiamin (B1)
0.6mg
40.6%
Trans
0.9g
N/A
Zinc
2mg
12%

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