This Cranberry Cinnamon Coffee Cake recipe is fluffy and moist with a crackled cinnamon-sugar topping and cranberries throughout. Fresh or frozen can be used, making it wonderful with a cup of tea or coffee all year round!
Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.
In a large bowl whisk together the 2 cups of flour, 2 cups sugar, baking powder, baking soda, nutmeg, and salt.
Using a pastry blender or your hands, cut in the butter until mixture resembles coarse crumbs.
In a medium bowl whisk together the buttermilk, eggs, vanilla, and orange zest.
Add the wet mixture to the flour mixture all at once; using a fork, stir just until moistened.
Sprinkle cranberries with the 2 tablespoons remaining flour and fold into the batter (this will help them from completely falling to the bottom.)
Pour batter into prepared pan and spread out evenly.
Combine the 1/4 cup sugar and cinnamon; sprinkle evenly over batter.
Bake for about 45 minutes or until a toothpick inserted near center comes out clean.
Cool and cut into squares. Enjoy!
This freshly baked coffee cake will last about 1-2 days at normal room temperature. Anything longer, it will need to be refrigerated (for up to 1 week.) Either way, be sure to cover it with foil or plastic wrap so it doesn’t dry out. You an also freeze it for up to 2 months.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.