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!
Keyword: coffee cake, coffee cake recipe
For the Cake
2cups+ 2 tablespoons all-purpose flour
1 1/2teaspoonsbaking powder
1/2cupcold unsalted butter, cut into cubes
zestfrom one large orange
7ounces (2 cups) cranberries, fresh or frozen
For the Cinnamon-Sugar Topping
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.