Cranberry Coffee Cake
This Cranberry Coffee Cake is a soft sour cream bundt studded with whole cranberries and brightened with orange zest, finished with a simple orange glaze. Keeps beautifully for days and there's a streusel option in the post.
Servings: 10
Calories: 472kcal
Equipment
Ingredients
Cake
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1½ cups sugar
- 3 large eggs at room temperature
- zest of 1 orange
- 2 teaspoons vanilla extract
- 1 cup Greek yogurt or sour cream
- 1½ cups cranberries fresh or frozen
Glaze
- 1 cup icing sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour a 10 cup bundt pan thoroughly, getting into all the crevices.
- In a medium bowl, whisk together the 2¼ cups all purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Add the 1 cup softened butter and 1½ cups sugar to the bowl of your mixer and beat for 3 to 4 minutes, until light and fluffy.
- Beat in the 3 eggs one at a time, mixing well after each. Add the zest of 1 orange and 2 teaspoons vanilla extract and mix until combined.
- Gradually add the dry mixture to the creamed mixture, alternating with the 1 cup Greek yogurt. Start and end with the dry mixture. The batter will be quite thick.
- Toss the 1½ cups cranberries with a teaspoon of flour so they don't sink, then gently fold them into the batter.
- Spread the batter into the prepared bundt pan. Bake for 55 minutes to 1 hour, until a toothpick inserted comes out clean. Start checking at 50 minutes.
- Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a cooling rack to cool completely.
- Whisk together the 1 cup icing sugar, 2 tablespoons fresh orange juice, and ½ teaspoon vanilla extract. Drizzle over the cooled cake.
Video
Notes
- Grease the pan thoroughly. Every ridge and crevice, and baking spray with flour in it works well.
- Cream the butter and sugar properly, 3 to 4 minutes until pale and fluffy. That's where the lift comes from.
- Room temperature eggs. Cold eggs can cause the creamed butter to curdle.
- Toss the cranberries in flour before folding them in so they stay suspended rather than sinking.
- Frozen cranberries go in frozen. No thawing, or they'll release liquid into the batter.
- Get it out of the pan at 10 minutes. Any longer and the sugars set against the pan.
- Glaze a cool cake. Warm cake absorbs the glaze instead of holding a drizzle.
- Streusel option: rub together ¾ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and 6 tablespoons cold butter, then scatter it in the bottom of the greased pan before the batter goes in. Skip the glaze if you do.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 66g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 320mg | Potassium: 106mg | Fiber: 1g | Sugar: 44g | Vitamin A: 665IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg
