Cranberry Coffee Cake made with fresh cranberries, cinnamon, nutmeg & a simple breakfast cake batter. Perfect cranberry coffee cake recipe for holiday mornings!
Making Spiced Cranberry Cake
Parts of the recipe can be made ahead of time, specifically the spiced cranberries, since they have to simmer for an hour. Other than that, however, the cake comes together really fast. It bakes for 45 minutes and is fantastic served with coffee, tea or hot chocolate.
What if I don’t have buttermilk?
If you don’t have any buttermilk on hand you can make your own substitute. By using 1 ½ cups of milk and 1 tablespoon of lemon juice or vinegar you can create your own. Just mix the two together and wait about 5 minutes for it to fully take effect.
Spiced Cranberry Coffee Cake Ingredients
For the cake you will need:
-3/4 cups {1 1/2 sticks} unsalted butter, at room temperature
-1 1/2 cups sugar
-3 large eggs
-1 1/2 lowfat buttermilk
-2 tsp grated orange zest
-1 tsp almond flavoring
-3 cups all-purpose flour
-1 1/2 tsp baking powder
-1 1/2 tsp baking soda
-1 tsp kosher salt {or 1/2 tsp table salt}
For the topping you will need:
-2 cups Spiced Cranberries {see below}
-1/2 cup sliced almonds
-1 1/4 cups confectioners’ sugar
-3 TBSP milk
To make spiced cranberries you will need:
-3/4 cup water
-1 cup sugar
-2 cups fresh or frozen cranberries {NOT cranberry sauce!}
-1 tsp ground cinnamon
-1/2 tsp ground cloves
-1/4 tsp ground nutmeg
-1/4 tsp orange zest
-1 tsp cornstarch mixed with 2 TBSP hot water {stir to blend}
How to Make Spiced Cranberries
Add all ingredients except for the cornstarch water into a pot. Bring to a boil over high heat.
Once the mixture is boiling, add in the cornstarch mixed with water, stirring to combine.
When the cranberries begin to pop, turn the heat down to medium-high for about 5-7 minutes, until the popping stops. At that point, cover and turn the heat down to the lowest setting and simmer for 1 hour. Store them covered in the fridge if you’re making them the night before.
How to Make The Breakfast Cake
Preheat your oven to 350F degrees and spray a 9×13 baking dish with cooking spray.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt.
Using an electric mixer, beat the butter and granulated sugar in a large bowl until they’re light and fluffy, about 3 minutes.
Beat in the eggs, then add in the buttermilk and orange zest. Reduce the mixer speed to low and gradually add in the flour mixture, mixing just until incorporated.
Spread half of the batter into the prepared baking dish. Using a slotted spoon to drain out some of the juice, spread 1 cup of spiced cranberries over the top, then gently swirl them into the batter. Top with the remaining batter, then dollop with the remaining cranberries.
Bake until the cake is golden brown and a pick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 5 minutes.
While the cake cools, make the icing: In a small bowl, whisk together the confectioners’ sugar and milk until smooth. Drizzle the icing over the warm cake and then top with the sliced almonds. Let cool completely before serving.
Spiced Cranberry Breakfast Cake
Ingredients
- 3/4 cup unsalted butter, at room temperature (1.5 sticks)
- 1 cup sugar
- 3 eggs
- 1 1/2 cups buttermilk {or 1.5 cups milk + 1 TBSP lemon juice}
- 2 tsp grated orange zest
- 1 tsp almond flavoring
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt (or 1/2tsp table salt)
You'll also need:
- 2 cups Spiced Cranberries
- 1/2 cup sliced almonds
- 1 cup confectioners' sugar
- 3 tbsp milk
Spiced Cranberries
- 3/4 cups water
- 1 cup sugar
- 2 cups fresh or frozen cranberries {NOT cranberry sauce!}
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp orange zest
- 1 tsp cornstarch (mixed with 2tbsp hot water) Stir to blend together
Instructions
How to make spiced cranberries
- Add all ingredients except cornstarch water and bring to a boil over high heat.
- Once mixture is boiling, add in the cornstarch mixed with water, stirring to combine. Once the cranberries begin to pop, turn the heat down to medium-high for about 5-7 minutes, until the popping stops.
- At that point, cover and turn the heat down to the lowest setting and simmer for 1 hour. Store covered in the fridge if you're making them the night before.
Breakfast Cake Instructions:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
- Beat in the eggs, then the buttermilk and orange zest.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Heat oven to 350 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
- Spread half the batter into the prepared baking dish.
- Using a slotted spoon to drain out some of the juice, spread 1 cup spiced cranberry mixture over the top, then gently swirl it into the batter. Top with the remaining batter, then dollop with the remaining spiced cranberries.
- Bake until the cake is golden brown and a pick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 5 minutes.
- While the cake cools, make the icing: In a small bowl, whisk together the confectioners' sugar and milk until smooth. Drizzle the icing over the warm cake and top with sliced almonds. Let cool completely before serving.
Video
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
What if I don’t want almonds?
If you don’t want to use almonds you can use chopped walnuts or pecans. Or you’re welcome to leave the nuts out altogether!
Can I Use two 8×8 Baking Dishes Instead?
Absolutely! If you want a smaller cake now and some for later you can always use two 8×8 baking dishes instead of a 9×13 baking dish! (I’ve done that!)
Can I Use Whole Wheat Flour?
I wouldn’t recommend swapping it 1:1 for whole wheat flour but using half of the required flour and using half whole wheat can work. Too much whole wheat will absorb moisture and make the cake dry whereas just swapping out 50% won’t change the texture and still give you a delicious cake.
When You’re Done With This Recipe Check Out More of the Best Ever Cranberry Recipes
- Whipped Cranberry Orange Butter
- White Chocolate Cranberry Rice Krispie Treats
- Cranberry Jello Salad
- Cranberry Salsa Dip
- Creamy Cranberry Salad
- Cranberry Cheesecake
- Cranberry Cinnamon Coffee Cake
- Cranberry Banana Bread
- Cranberry Orange Cobbler
- Cranberry Salsa with Homemade Cinnamon Chips
- Fresh Cranberry Orange Bread
- Cranberry Cake
- Festive Cranberry Jello-O
- Cranberry Orange Scones
Leave a Reply