Cranberry Orange Coffee Cake
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Handle the Heat · by Tessa Arias★ 4.8 (5)

Cranberry Orange Coffee Cake

NUTRITION · PER SERVING85M COOK
CAL 23%·PRO 14%
CARBS 55G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC21G OTHER30G TOTAL SUGAR
FAT 23G46% OF CAL
13G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist sour cream coffee cake swirled with cranberry-orange compote and topped with a cinnamon streusel. Perfect for fall breakfasts and thanksgiving mornings, with bright citrus and tart fruit flavors.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 9
  • 7 oz or 1 3/4 cup (199 grams) frozen cranberries, (no need to thaw)
  • 1/2 cup (100 grams) granulated sugar
  • Zest of 1/2 orange,
  • 1 tablespoon orange juice, (freshly squeezed)
  • ¼ teaspoon cinnamon
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43 grams) unsalted butter, (softened)
  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (50 grams) granulated sugar
  • 1 stick + 2 tablespoons (142 grams) unsalted butter, (cubed)
  • 1 teaspoon orange zest, (from about half an orange)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, (optional (if not using, add ¼ additional teaspoon of vanilla))
  • 2 large eggs, (at room temperature)
  • 1/4 cup whole milk
  • 8 ounces (227 grams) sour cream or plain full-fat yogurt, (at room temperature)
PREP
40M
SODIUM
232MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.