Cranberry Citrus Coffee Cake

This zesty cake is as merry and bright as they come. With lemon and orange zest in the batter and the Walnut Streusel, and both zests and juices in the glaze, every bite of this vibrant treat offers an explosion of citrus flavor. We topped the batter with a layer of cranberries before baking for gorgeous color and extra sweetness. For more coffee cakes worthy of your holiday breakfast table, pick up a copy of our November/December 2019 issue!

Cranberry Citrus Coffee Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup (200 grams) granulated sugar
  • ½ cup (113 grams) unsalted butter, melted
  • 2 large eggs (100 grams)
  • 2 tablespoons (6 grams) orange zest
  • 1 tablespoon (3 grams) lemon zest
  • 1 teaspoon (4 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (120 grams) sour cream
  • ¼ cup (60 grams) whole milk
  • 1¼ cups (92 grams) fresh or thawed frozen cranberries*
  • Walnut Streusel (recipe follows)
  • Citrus Glaze (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.
  2. In a medium bowl, whisk together sugar, melted butter, eggs, zests, and vanilla.
  3. In another medium bowl, whisk together flour, baking powder, and salt. Whisk flour mixture into butter mixture. Add sour cream and milk, whisking just until combined. Pour into prepared pan, smoothing top with an offset spatula. Top with cranberries; sprinkle with Walnut Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Citrus Glaze. Serve warm or at room temperature.
Notes
*If using thawed frozen cranberries, make sure to pat them dry before using.

Walnut Streusel
 
Makes about 1 cup
Ingredients
  • ½ cup (63 grams) all-purpose flour
  • ½ cup (57 grams) chopped walnuts
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon (1 gram) orange zest
  • 1 teaspoon (1 gram) lemon zest
  • ¼ teaspoon kosher salt
  • 3 tablespoons (42 grams) unsalted butter, melted
Instructions
  1. In a medium bowl, stir together flour, walnuts, sugar, zests, and salt. Stir in melted butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached.

Citrus Glaze
 
Makes about ½ cup
Ingredients
  • 1 cup (120 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) sour cream
  • 1 teaspoon (1 gram) orange zest
  • 2 teaspoons (10 grams) orange juice
  • 1 teaspoon (1 gram) lemon zest
  • 1 teaspoon (5 grams) lemon juice
  • 1 teaspoon (5 grams) whole milk
Instructions
  1. In a small bowl, whisk together all ingredients until smooth.

 

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