Cranberry Citrus Coffee Cake
Created by Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch magazine, this zesty cake is as merry and bright as they come. With lemon and orange zest in the batter and the walnut streusel, and both zests and juices in the glaze, every bite of this vibrant treat offers an explosion of citrus flavor. The batter is topped with a layer of cranberries before baking for gorgeous color and extra sweetness. This coffee cake makes a wonderful addition to a brunch during the winter holidays.
Ingredients
For the walnut streusel:
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup (57 g) chopped walnuts
- 1/4 cup (50 g) granulated sugar
- 1 tsp. orange zest
- 1 tsp. lemon zest
- 1/4 tsp. kosher salt
- 3 tsp. unsalted butter, melted
For the coffee cake:
- 1 cup (200 g) granulated sugar
- 8 Tbs. (1 stick) (113 g) unsalted butter, melted
- 2 eggs
- 2 Tbs. orange zest
- 1 Tbs. lemon zest
- 1 tsp. vanilla extract
- 1 1/2 cups (188 g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 ml) whole milk
- 1 1/4 cups (92 g) fresh or thawed frozen cranberries (pat thawed frozen cranberries dry before using)
For the citrus glaze:
- 1 cup (120 g) confectioners’ sugar
- 2 Tbs. sour cream
- 1 tsp. orange zest
- 2 tsp. fresh orange juice
- 1 tsp. lemon zest
- 1 tsp. fresh lemon juice
- 1 tsp. whole milk
Directions
To make the walnut streusel, in a medium bowl, stir together the flour, walnuts, granulated sugar, orange zest, lemon zest and salt. Stir in the melted butter until the mixture is crumbly. Crumble with your fingertips until the desired consistency is reached. Set aside.
To make the coffee cake, preheat an oven to 350°F (180°C). Spray a 9-inch (23-cm) springform pan with baking spray with flour.
In a medium bowl, whisk together the granulated sugar, melted butter, eggs, orange zest, lemon zest and vanilla.
In another medium bowl, whisk together the flour, baking powder and salt. Whisk the flour mixture into the sugar mixture. Add the sour cream and milk, whisking just until combined. Pour the batter into the prepared pan, smoothing the top with an offset spatula. Top with the cranberries, then sprinkle with the walnut streusel.
Bake until a wooden pick inserted into the center of the cake comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 15 minutes, then remove from the pan.
While the coffee cake cools, make the citrus glaze: In a small bowl, whisk together the confectioners’ sugar, sour cream, orange zest and juice, lemon zest and juice and milk until smooth.
Drizzle the coffee cake with the citrus glaze. Serve warm or at room temperature. Makes one 9-inch (23-cm) cake.
Recipe courtesy of Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch