Spiced Cranberry Coffee Cake

Spiced Cranberry Coffee Cake
By
Staff Writer
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
1741
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. 

Nutritional Facts

Total Fat
52g
74%
Sugar
45g
50%
Saturated Fat
14g
58%
Cholesterol
123mg
41%
Carbohydrate, by difference
275g
100%
Protein
52g
100%
Vitamin A, RAE
105µg
15%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
707mg
71%
Choline, total
51mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
30g
100%
Folate, total
386µg
97%
Iron, Fe
17mg
94%
Magnesium, Mg
133mg
42%
Manganese, Mn
2mg
100%
Niacin
22mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
672mg
96%
Riboflavin
2mg
100%
Selenium, Se
105µg
100%
Sodium, Na
899mg
60%
Thiamin
3mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
240g
9%
Zinc, Zn
5mg
63%

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.