Cranberry Orange Buttermilk Coffee Cake combines crumbly coffee cake with rich flavors of cranberry & orange. A great fall treat to enjoy for breakfast or a snack.
As a rule of thumb, coffee cake or crumb cake (whatever, you prefer to call it) needs to have an obscene amount of crumb topping on it.
For example, I made this, enjoyed it, but decided it needed 2x as much crumb topping on it. I made a few other tweaks, doubled the crumb topping, and created Cranberry Orange Buttermilk Coffee Cake perfection!!!!
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Well we made it this far into the school year without an absence! We made it just more than 3 months, not too bad.
Unfortunately, Autumn started to feel lousy last night and woke up with a low fever today. So, it was time to call her about and spend the day lounging around with the kids watching movies. Not too bad of a meh sort of day. It really made me wish that I had already signed up for Disney+. I will have to get to that before the kids are off on winter break.
Here’s hoping that the whole family feels great this weekend because we are going camping!
Anyway, on to important things, like this awesome(!!!!!) Cranberry Orange Buttermilk Coffee Cake.
Cranberry Orange Buttermilk Coffee Cake
Coffee Cake is a great breakfast or snack. It’s a rich, light cake that is topped with a buttery crumbly topping. I think it’s addicting so I always seem to find myself cutting more and move slivers of the cake to nibble on. And don’t get me started on picking off the crumbly topping. True love!
Testing this Cranberry Orange Buttermilk Coffee Cake was a delicious way to stuff my face (and my friends’ faces) full of yummy coffee cake. In the end, I created an awesome coffee cake that will knock your socks off.
The cranberry and orange flavors are a fun way to change up the traditional coffee cake. It reminds me of wonderful fall days.
The fresh cranberries polka dot the coffee cake. They give it a subtle tart flavor that is brightened up with the orange zest.
So, as I mentioned before, this Cranberry Orange Buttermilk Coffee Cake has a crazy amount of crumb topping on it. I think it’s incredible that way, but if you like normal person amounts, then halve it. It’s still great that way. I basically like 50% cake 50% crumb topping. And the butter the clumps the better!!
When mixing the topping, mix together the dry ingredients, then add in the melted butter. Mix well so the dry ingredients are moistened by the melted butter. At this point some crumbles will naturally be formed, using a fork or you fingers made crumbles of various sizes. This makes for a great texture. Plus, I find that using my hands to sprinkle the crumbles on top of the batter creates an even topping.
Be sure to make a big pot of coffee, cut a giant slice of Cranberry Orange Buttermilk Coffee Cake, just so you can savor the moment. Relax and enjoy!
Do this use fresh or frozen cranberries?
I have made this several times with fresh cranberries, but baking with frozen cranberries is just as easy.
I don’t have buttermilk, can I still make this?
Yes! I really do suggest using buttermilk because it gives it a great flavor, but you can make do without it. Make a homemade version of buttermilk by mixing together 3/4 milk with 1 1/2 Tablespoons lemon juice or white vinegar, then let it sit for 15 minutes prior to using.
More Yummy Cranberry Recipes
For the Coffee Cake
- 2 Cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 Cup unsalted butter, softened
- zest from 1 orange
- 1 Cup sugar
- 1 egg
- 2 teaspoons vanilla
- 3/4 Cup buttermilk
- 2 1/2 Cups fresh cranberries
For the Crumb Topping
- 1 Cup butter
- 2 1/2 Cups Flour
- 3/4 Cup sugar
- 3/4 Cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt
- Preheat oven to 350F. Spray a 9x9 pan with non-stick cooking spray.
- To make the Coffee Cake, combine the flour, baking powder, salt, and cinnamon in a bowl; set aside.
- In a large bowl, or in the bowl of a stand mixer, beat together the butter, sugar, and orange zest until light in color and fluffy in texture. Add the egg and vanilla extra, beat again.
- Add half the dry ingredients, just mix to combine, then add half the buttermilk, mix to combine. Repeat to add in the rest of the dry ingredients and buttermilk
- Fold in the cranberries.
- Pour into the prepared baking pan. Evenly sprinkle the crumb cake topping on top of the batter.
- Bake for 35-45 minutes. Test with a tooth pick in the center of the cake. If it comes out clean it is done. If it still has batter on the tooth pick, continue baking, and check every 5 minutes. Let cool for at least 15 minutes prior to cutting and serving.
To make the Coffee Cake Crumbles, combine all of the ingredients together in a large bowl. Mix well to create large crumbles. Set aside for later.
If you can't find fresh cranberries you can use frozen ones.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 447mgCarbohydrates: 61gFiber: 2gSugar: 32gProtein: 5g