A sweet and creamy cheesecake-like layer and a tender crumb topping adorn this festive Cream Cheese Cranberry Coffee Cake. Delicious with breakfast or for an afternoon treat during the holidays.
Happy Holidays, friends! I’ve been a little quiet over here but trust me, my kitchen has been rockin’.
Photography for The Foolproof Family Slow Cooker is in full swing and it’s been non-stop work around here. But, I’m happy to say that we can see the light at the end of the tunnel and we are on track to wrap this thing up before Christmas which will be something in itself to celebrate! I just can’t wait to share all these recipes with you all next year.
I’m taking a little break from cookbook work to share this lovely recipe with you today.
I had a bag of fresh cranberries in my fridge leftover from my Thanksgiving shopping and I decided to bake this festive layered coffee cake. I think it would be just perfect to serve at a Christmas brunch or take along to a potluck.
The tart cranberries in the cake are balanced really nicely by a sweet cream cheese layer and simple crumb topping. The flavor almost reminds me of a cheese danish and it’s just a really nice departure from your standard coffee cake.
It’s a substantial cake that is baked in a springform pan which allows you to transfer it to a cake plate for a pretty presentation.
Kitchen Tip
Cakes are easier to remove from the base of a springform pan when cooled. Remove the sides of the pan and refrigerate the cake on the base until firm. Run a knife between the bottom of the cake and the base of the pan to loosen it and then gently nudge the cake off the base and on to a serving platter.
As our boys have grown, our Christmas morning tradition has changed from waking at dawn to race down the stairs to open presents to a much slower pace as they all roll out of bed a bit later than they used to. I have to say, this has been a really nice change for me! I work hard on our big group feast on Christmas Eve so having things slow down a bit the next day is a concept I fully embrace.
Brunch works really well for my late risers and I love to serve a sweet breakfast cake like this one along with an egg dish like my Ham and Cheese Crustless Quiche or Spinach Feta and Mushroom Crustless Quiche. Another popular choice on my holiday brunch menus are these Oven Roasted Breakfast Potatoes (SO good!).
I thought the cake was delicious served slightly cooled or at room temperature but be sure to refrigerate any leftovers.
This a great recipe to make a day in advance and refrigerate overnight. Just set it out at least 30 minutes before you plan to slice and serve it.
I hope things are getting festive in your part of the woods.
Happy baking, friends!
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Cream Cheese Cranberry Coffee Cake
A sweet and creamy cheesecake-like layer and a tender crumb topping adorn this festive Cream Cheese Cranberry Coffee Cake. Delicious with breakfast or for an afternoon treat during the holidays.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 orange zested and juiced
- 1/2 cup milk, or as needed (see instructions)
- 1 large egg
- 1/4 cup butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries, coarsely chopped
Cream Cheese Layer:
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1/3 cup cold butter, cubed
Instructions
Preheat oven to 350 degrees F. Generously coat a 9-inch springform pan with non-stick cooking spray.
- Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
- Add the orange juice to a measuring cup and add as much milk as needed to measure 3/4 cup. Set aside.
In another mixing bowl, whisk egg, orange zest, orange juice and milk mixture, melted butter and vanilla until blended. Add to flour mixture and stir just until moistened. Fold in cranberries. Transfer to the greased 9-inch springform pan.
For the Cream Cheese Layer:
Add the cream cheese and sugar to a large mixing bowl and use an electric mixer to beat until smooth. Add egg and vanilla and beat on low speed just until blended. Spread over batter, smoothing out with the back of a spoon.
For the Topping:
Mix flour and sugar in a small bowl. Use a pastry blender or fork to cut in cold, cubed butter. Use your hands to work the mixture until well combined and crumbly. Sprinkle evenly over top of the cream cheese layer.
Place pan on a baking sheet. Bake for 60 to 65 minutes or until topping is lightly golden brown.
Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.
Nutrition
Adapted from Taste of Home
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