Does anybody else have extra bags of fresh cranberries sitting around from Thanksgiving? Or do you stock up your freezer for the rest of the year, like I do?
This simple, delicious coffee cake is a perfect way to highlight fresh cranberries (as in, not dried… frozen is fine!) and spoil your family and friends at the same time.
Seriously, you guys, the smell alone is heavenly.
If I could make a candle that smelled like this cake, I’m pretty sure I would be a millionaire.
You be the judge!
Whip this up in the morning for a cozy Saturday brunch… or the night before, to take to a morning meeting. Either way, it’s perfection with a big steaming mug of fresh coffee!
(By the way, fresh cranberries are cheap and all over the place right now. Stock up when they’re in the stores… and throw them in the freezer for the rest of the year. They freeze great!)
If you are using frozen cranberries for this recipe, don’t worry about thawing them, just throw them right in!
Christmas morning breakfast, anyone?
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups flour
- zest of one medium-large orange
- 1 1/2 cups fresh cranberries
- 1/2 cup white chocolate chips, optional
Preheat the oven to 350ºF. Grease a 9x13" baking dish; Set aside. In a small bowl, stir together the one tablespoon sugar and the cinnamon; Set aside.
In a large mixer bowl, beat together the eggs and 2 cups sugar until very light and fluffy almost doubled in volume, about 7-8 minutes.
Add in the butter and vanilla and beat another 2 minutes.
Stir in the flour and orange zest until just combined, and then gently stir in the cranberries and white chocolate chips, if using, until just combined.
Spread the batter into the greased baking dish and sprinkle the cinnamon/sugar mixture evenly over the top.
Bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean and the top is golden.
recipe adapted from Barefeet in the Kitchen