With the onset of fall, grocery stores are filled with fruits and vegetables that signal the beginning of the holiday season.
One of my most anticipated arrivals is the cranberry. This tart little gem – so packed with flavor – and antioxidants – is near the top of the list of my holiday season joys!!!
While most people associate the cranberry with a sweetened sauce, served with turkey, or as a juice cocktail (not the same as cranberry juice – I’m just sayin), the full benefit of the cranberry comes by eating the little buggers whole – and raw (can you say tart?!) The darker red the berry, the more exposure to sunlight they have had – and the more health benefits they offer.
That being said, if that was the only way we ate them here, their arrival would not be so celebrated. Added to an apple pie or stuffing, cooked together with fruit in a compote, or in mom’s favorite cake – drenched in a warm, buttery, sugary, creamy sauce – yup – it’s cranberry madness here this time of year.
Fresh cranberries are in the stores for only a short time – but fear not. They can be frozen by simply tossing them – unwashed and in their original bag – into the freezer, where they will reside happily for several months, awaiting their opportunity to thrill your tastebuds. If you have access to a vacuum sealer, they can be vacuum packed and will store in the freezer for much longer – especially if you have a chest freezer (and they work their way to the bottom of said freezer – and you find them several years later, in perfect condition – not that has ever happened in my freezer – I’m just saying that it might happen in a random freezer somewhere).
This recipe – for fresh cranberry coffee cake is the perfect way to start a breakfast or brunch. It is as delicious as it is beautiful – and served warm from the oven, it is worth waking up for. It goes together very quickly – and disappears even faster.
I hope you will find time to enjoy this creation during the holidays. . . If you are a cranberry lover, this is sure to become a favorite.
Wishing you a joyous and delicious holiday season,
Kathy
Cranberry Orange Coffee Cake
Ingredients
- 1 Large Orange Zested and juiced
- 1 1/2 cups Cranberries Fresh or frozen (thawed)
- 1 cup sugar divided
- 1 teaspoon grated orange rind From the large orange
- 2-3 Tablespoons Fresh orange juice From the large orange
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 Large egg
- 1/4 cup Fresh orange juice From the large orange
- 1 1/2 cups all-purpose flour
- 1/4 cup milk
- 1/4 - 1/2 cup chopped pecans
- 3 tablespoons butter melted
Instructions
- Preheat oven to 400 degrees.
- Rinse and sort cranberries, removing any that might be damaged or spent. Drain well and blot dry.
- Generously butter an 8 inch cake pan or an 8 inch square baking dish.
- Arrange the cranberries in the bottom of the baking dish.
- Using a microplane or zest grater, remove 1 teaspoon of the zest from the orange. Juice the orange.
- In a small bowl, combine half of the sugar (1/2 cup) and the orange zest. Mix well, using your fingers if necessary, until the zest is evenly distributed in the sugar.
- Sprinkle the sugar/orange zest mixture evenly over the cranberries.
- Drizzle several tablespoons of fresh orange juice over the cranberries and sugar in the pan.
- In a small bowl, combine the flour, remaining sugar (1/2 cup), baking powder, salt, and nuts. Stir together until well blended.
- In another bowl, whisk the egg until well blended. Add 1/4 cup milk, 1/4 cup orange juice, and melted butter. Stir to combine.
- Add the wet ingredients to the dry, stirring only until the dry ingredients are moistened.
- Drop batter, by spoonfuls, on to the cranberries. Spread to even out, making sure to spread the batter to the edge of the pan.
- Bake at 400 degrees for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Invert the cake onto a serving plate immediately upon removing from oven.
Notes
