Cranberry and orange, sugar and spice… these are the flavors that epitomize the Christmas spirit and easily transform a classic coffee cake into a holiday gem. Fresh orange zest and plenty of spice (cinnamon, cloves, nutmeg) infuse the golden batter, topped with a shower of cinnamon-sugar and jeweled cranberries. Finished with a drizzle of sweet orange glaze, only good things can come from this plush cake.
Assemble the coffee cake the night before, then pop into the oven on Christmas morning for an effortless (and downright delicious!) breakfast. There’s nothing cozier than a nice wedge of fluffy coffee cake, especially when enjoyed with hot coffee while curled up beside a roaring fire. Wishing you all the merriest Christmas, filled with joy, peace, and love!
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 Tbsp fresh orange zest
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup plain fat-free Greek yogurt, at room temperature
- 1/2 cup low-fat buttermilk, at room temperature
- 3/4 cup dried cranberries
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/3 cup dried cranberries, chopped
- 1 Tbsp unsalted butter, melted
- 1/2 tsp fresh orange zest
- 2/3 cup powdered sugar, sifted
- pinch of salt
- pinch of nutmeg
- 1 1/2 Tbsp milk
- Spray a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl. Beat butter, sugar, and orange zest in a large mixer bowl at medium speed until light and fluffy. Add eggs one at a time and beat well; beat in vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add flour mixture in three additions, alternating with yogurt mixture (begin and end with flour mixture). Fold in cranberries.
- Scrape batter into prepared pan and smooth with an offset spatula; tap pan sharply to remove air bubbles. For the topping, combine sugar and cinnamon in a small bowl and sprinkle evenly over batter. Topped with chopped cranberries. Cover pan and chill in the refrigerator for at least 8 hours, or up to 24 hours.
- When ready to bake, remove pan from refrigerator and preheat oven to 350°F. Bake for 35 minutes, until coffee cake is golden and springs back to the touch, and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes before glazing. For the glaze, whisk together melted butter, orange zest, powdered sugar, salt, nutmeg, and milk in a small bowl. Drizzle over coffee cake and serve warm.
- Calories: 285
- Carbohydrates: 50