Cranberry Orange Coffee Cake Recipe

Name: Cranberry Orange Coffee Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 9 big slices
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¼ cup (1/2 stick), unsalted butter, room temperature; ¼ cup vegetable oil; ¾ cup granulated sugar; 1 egg, room temperature; 1 teaspoon pure vanilla extract; 1 teaspoon pure almond extract; ¾ cup whole milk, room temperature (try to use whole milk, but if necessary low-fat milk can be substituted); 2 cups fresh cranberries, chopped; zest from 1 large orange, zest directly into the batter so all the oils get into the batter.; Crumb Topping; ½ cup (1 stick) unsalted butter, room temperature; 2/3 cup granulated sugar; 1 cup all-purpose flour; ½ teaspoon salt; 1 cup powdered sugar; 2-3 tablespoons fresh orange juice; ¼ teaspoon almond extract

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup (1/2 stick), unsalted butter, room temperature
¼ cup vegetable oil
¾ cup granulated sugar
1 egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
¾ cup whole milk, room temperature (try to use whole milk, but if necessary low-fat milk can be substituted)
2 cups fresh cranberries, chopped
zest from 1 large orange, zest directly into the batter so all the oils get into the batter.
Crumb Topping
½ cup (1 stick) unsalted butter, room temperature
2/3 cup granulated sugar
1 cup all-purpose flour
½ teaspoon salt
1 cup powdered sugar
2-3 tablespoons fresh orange juice
¼ teaspoon almond extract

	PREP TIME 15m	COOK TIME 1h5m	TOTAL TIME 1h20m
YIELD 9 big slices

Instructions

Preheat oven to 325 degrees and spray a 9x9 inch pan with baking spray; set aside.
Make the crumb topping first - simply add all the ingredients into a bowl except for the butter and mix. Then add the butter and mix by hand until course crumbs forms; set aside.
Now to the batter - mix together dry ingredients in a bowl; flour, baking powder, and salt; set aside.
Using a mixer, cream together butter, and granulated sugar until light and fluffy (about 2 minutes) scraping down sides of bowl as necessary.
Add orange zest, vegetable oil, vanilla, almond and egg and mix until incorporated, again scraping down sides of bowl as needed.
Next alternate mixing dry ingredients and whole milk on low-speed. Start with dry and end with dry so you will mix about ? of the dry, then half the milk, another ? of dry, rest of milk, then the last of the dry ingredients. Do not over-mix during the increments or at the end.
Mix until just incorporated and don't worry about scraping down the bowl as you will do that when you mix in the cranberries. Lastly, fold in the cranberries with a spatula.
Pour batter into prepared pan and top with the crumble topping, pressing it down gently into the batter.
Bake for 55-65 minutes or until toothpick inserted in the center comes out clean. If crumbs are on the toothpick that's okay, you just don't want wet batter.
Let cool before drizzling the glaze. To make the glaze, whisk all the ingredients together in a bowl. If the glaze is too thick add, a teaspoon more of orange juice. If it's too thin, add a little more powdered sugar.