Self-Rising Cranberry-Orange Coffeecake

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Yield: about 2 dozen servings

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Moist cake and crunchy topping set off tart cranberries and fragrant orange zest perfectly.

Self-Rising Cranberry-Orange Coffeecake

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 2 dozen servings
Published: 04/26/2012

Ingredients

Topping

Cake

Glaze

  • 1 cup confectioners' sugar, sifted
  • 2 tablespoons half & half or milk
  • 1/2 teaspoon vanilla extract

Tips from our bakers

Directions

1) Preheat the oven to 350°F. Grease a 9" x 13" pan.

2) To make the topping: Mix together the slivered or chopped nuts, coconut (if you're using it), flour, sugar, and butter. The mixture will stick together slightly and form crumbs. Don't over-mix, or it'll be difficult to crumble. Set the mixture aside.

3) To make the cake: Beat together the butter, sugar, vanilla, and orange zest until well blended. Add the eggs one at a time, beating well after each addition.

4) Whisk together the flours, and stir them in alternately with the milk, scraping the bottom and sides of the bowl.

5) Pour the batter into the prepared pan.

6) Sprinkle with the cranberries, and then top with the crumbs; this keeps the fruit from burning.

7) Bake the cake until it's golden brown, about 38 to 45 minutes. A cake tester or toothpick inserted into the center should come out clean. Remove the cake from the oven, and set it on a rack to cool a bit while you make the glaze.

8) To make the glaze: Mix the ingredients together and stir until smooth, adding more milk or confectioners' sugar to make a pourable glaze the consistency of molasses. Drizzle on the warm cake, and serve.

Yield: one 9" x 13" cake.

Reviews

1
  • star rating 01/28/2015
  • DeeDee from Southern California
  • What's not to like about coffeecake? I got some fresh oranges from a friend and wanted to make a cake. Since many of the recipes I found called for ingredients I didn't have on hand, I chose this one. Left out the cranberries (a bit tired of that flavor combo) but added some orange oil, cinnamon, and fiori di sicilia to the batter to increase flavor and topped with pecans and coconut. This was also my first recipe using KAF self-rising flour and it worked perfectly. Good rise, very light, and the topping and glaze were perfect. Co-workers inhaled the lot, except for a couple of pieces I saved for my hubby. A keeper!
  • star rating 01/27/2015
  • EllaHMaine from KAF Community
  • My husband and I differ on the star rating; he gives it 5 for flavor and I would agree. If I make this again, I will mix the cranberries into the batter and use more cb than is called for in this recipe, and add more orange flavoring, especially to the glaze. My 4 stars though comes from the texture which is light and very crumbly. You could say coffee cake should be crumbly and if that is how you like it, then this is the perfect recipe. I would like it somewhat less crumbly. I have no experience using self rising flour and wonder if this is the reason the cake is crumbly.
  • star rating 01/27/2015
  • EllaHMaine from KAF Community
  • My husband and I differ on the star rating; he gives it 5 for flavor and I would agree. If I make this again, I will mix the cranberries into the batter and use more cb than is called for in this recipe, and add more orange flavoring, especially to the glaze. My 4 stars though comes from the texture which is light and very crumbly. You could say coffee cake should be crumbly and if that is how you like it, then this is the perfect recipe. I would like it somewhat less crumbly. I have no experience using self rising flour and wonder if this is the reason the cake is crumbly.
    Maybe in a effort to add whole wheat to this recipe the cake absorbed more liquid - making it drier than you expected. We hope you try the recipe again with your suggestions and post your results. Happy Baking - Irene@KAF
  • star rating 10/20/2014
  • cathy carden from KAF Community
  • This is very good the way it was written. To take it to the next level I added mini-chocolate chips to the cake and it was great.
  • star rating 03/03/2013
  • Jane from Concord, NH
  • I made this recipe to take as part of a church social hour and it was fabulous. I made it one day and took it the next and the texture of the coffee cake was fine and light and the crunchies on top made it very interesting. It was gobbled up in a jiffy!
1
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