Monday, November 19, 2012

Spiced Cranberry Coffee Cake

Spiced Cranberry Coffee Cake
This coffee cake is perfect for Thanksgiving morning.  It sets the mood for the goodies that are to come later on in the day.  What makes the coffee cake so yummy are the spiced cranberries, spices and orange zest.  Cranberries are cooked with cinnamon, cloves, nutmeg, and orange zest.   A truly delicious and seasonal filling for the  cake. I prepared the filling the night before and brought it to room temperature when I was ready to use it.  The cake is made with butter, flour, sugar, salt, eggs, buttermilk, orange zest, baking powder, and baking soda.  Once you have prepared the cake batter, you spread half of it in a prepared 9x13-inch baking dish.  Dot the batter with half of the cranberry sauce and swirl it in the batter.  Cover the cranberries with the rest of the batter.  Dollop the remaining sauce on the batter and sprinkle with the chopped walnuts.  Bake.  Drizzle a confections' sugar icing over the warm cake.  Delicious:)

Spiced Cranberry Coffee Cake
From Woman's Day


3/4 cup (1-1/2 sticks) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups low fat buttermilk
2 teaspoons grated orange zest
2 cups spiced cranberries, recipe follows
1 cup walnuts, roughly chopped
1 1/4 cups confectioners' sugar
3 tablespoons milk


1. Heat oven to 350 degrees F. Coat a 9x13-inch baking dish with butter and lightly dust with flour.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
2. 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.
3. Spread half the batter into the prepared baking dish. Dollop 1 cup cranberry sauce over the top, then gently spread, swirling it into the batter.  Top with the remaining batter, then dollop with the remaining cranberry sauce.
Batter Spread in Bottom of Baking Dish

Dots of Cranberry Sauce On Top Of Batter


Remaining Batter Placed On Top of Cranberries

Dotted With Remaining Cranberries

4. Sprinkle the walnuts over the top and bake until the cake is golden brown and a pick inserted into the center comes out clean,  45-50 minutes.  Let cool for 5 minutes.

Sprinkled With Chopped Walnuts

5. 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, then let cool completely before serving.


Confectioners'  Icing

Spiced Cranberry Coffee Cake

Spiced Cranberries

2 cups water
2 cups sugar
4 cups fresh or frozen cranberries
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon grated orange zest


1. In a medium saucepan, bring the water and the sugar to a boil.
2. Add the cranberries, ground cinnamon, ground cloves, ground nutmeg, and grated orange zest, and boil until the skin burst, about 7 minutes.

Spices and Orange Zest

Popped Berries

3. Reduce heat and simmer, covered, for 1 hour.  Remove from heat and let cool.

Serves 12


  1. Looks delish, Geri! Happy Thanksgiving!!!

  2. Looks totally yummy, Geri! Have a great Thanksgiving!!

  3. I just made this using leftover spicy cranberry pear sauce. I was the only one who liked the cranberry sauce. Everyone loved the coffee cake. Thanks for the recipe and pictures