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Cranberry-Orange Coffee Cake
Cranberry coffee cake is the perfect holiday breakfast, snack or dessert! This festive recipe ties in cranberries to spread the holiday cheer.
Servings 12
Calories 428kcal
Ingredients
Cake Ingredients
- 1 yellow cake mix I like Duncan Hines
- 4 eggs
- 3/4 cup water
- ¾ cup canola oil
- 3.52 ounces JELL-O instant vanilla pudding
- 3-4 tablespoons orange zest
- 2/3 cup dried cranberries
Cinnamon Swirl
- 1 cup brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350; grease a 9x13 metal pan.
- First, beat the cake mix, instant pudding mix, eggs, oil, water, and vanilla extract using a stand or hand mixer for 7 minutes. I love to use my KitchenAid mixer for this!
- Meanwhile, mix brown sugar and cinnamon in a bowl.
- After the cake mix is done for 7 minutes, stir in the orange zest and 2/3 of the cranberries.
- Pour half of it into a greased 9×13 metal pan. Then sprinkle 1/2 of the brown sugar mixture over that cake in the pan.
- Use the leftover batter and sprinkle sugar on top. Swirl gently using a back of a cereal spoon.
- Preheat oven to 350 degrees. Bake the coffee cake for 20 minutes, then carefully pull the cake out, so you can sprinkle the remaining cranberries on top.
- Gently push the cake back in the oven and bake for 15-25 minutes or until it’s set and slightly pulled away from the edges.
Nutrition
Calories: 428kcal | Carbohydrates: 68g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 394mg | Potassium: 76mg | Fiber: 1g | Sugar: 48g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg