Cranberry-Orange Coffeecake

Cranberry Orange Coffeecake

Cranberry-Orange Coffeecake

Autumn is the perfect time of year for this delicious cranberry-orange coffeecake. But don't limit yourself to just one season: This breakfast treat is a year-round favorite!

Topping
  1. Topping mix
  2. 4 tablespoons melted butter
Cake
  1. Cake mix
  2. 4 tablespoons softened butter
  3. 3/4 cup orange juice
  4. 2 large eggs
  5. 2/3 cup dried cranberries
  6. Grated rind (zest) of 1 orange, optional
Instructions
  1. Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.
  2. Combine the topping mix with the butter to form large crumbs; set it aside.
  3. Beat together the cake mix, butter, orange juice, and eggs for 30 seconds on low speed, and 1 minute on medium speed. Scrape the bowl as needed.
  4. Gently fold the dried cranberries and orange zest into the batter.
  5. Spread the batter into the prepared pan and sprinkle the topping evenly over the batter, pressing it in gently.
  6. Bake the cake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven, and serve it right from the pan, warm or at room temperature.

Yield: 24 servings