New England Quick Bread Cranberry Orange Coffee Cake
Infused with the vibrant flavors of New England, this Cranberry Orange Coffee Cake is the ultimate quick bread recipe for cozy mornings or holiday gatherings. Fresh cranberries and zesty orange bring a delightful tartness that perfectly complements the sweet, buttery crumb topping spiced with cinnamon. Made with a tender buttermilk-infused batter, this coffee cake is easy to prepare in just an hour, making it an ideal indulgence for last-minute guests or leisurely brunches. Serve it warm or at room temperature, paired beautifully with a steaming cup of coffee or tea, for a treat that’s irresistibly moist, crumbly, and bursting with seasonal flavor.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold and cubed)
- 0.75 cup buttermilk
- 0.25 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 1 whole egg (large)
- 1.5 cups fresh cranberries (roughly chopped)
- 0.5 cup light brown sugar (for topping)
- 0.25 cup all-purpose flour (for topping)
- 0.25 cup unsalted butter (melted, for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In another bowl, whisk together the buttermilk, orange juice, orange zest, and the egg until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently. Be careful not to overmix; the batter will be thick.
Fold in the chopped cranberries until evenly distributed throughout the batter.
Spread the batter evenly in the greased baking pan, smoothing the top with a spatula.
To make the crumb topping, combine the light brown sugar, flour, melted butter, and cinnamon in a small bowl. Mix until crumbly.
Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes before transferring to a wire rack or serving plate.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 36.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
