Orange Cranberry Pull Apart Coffee Cake
Brighten your mornings with this irresistibly festive Orange Cranberry Pull Apart Coffee Cake! This recipe combines soft, fluffy layers of rich, buttery dough with the zesty freshness of orange zest and the tart sweetness of fresh cranberries, all decadently spiced with cinnamon. Each pull-apart layer is brushed with a sweet cinnamon-sugar blend and topped with a tangy orange glaze that adds a vibrant citrus finish. Perfect for holiday gatherings or a luxurious weekend treat, this show-stopping coffee cake is as fun to eat as it is to make. Whether served warm or at room temperature, each flavorful bite is guaranteed to leave your taste buds craving more. Ready in just over an hour and a half, it’s an impressive yet approachable bake for any occasion!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 2.25 teaspoons Instant yeast
- 0.5 teaspoons Salt
- 0.75 cups Whole milk
- 4 tablespoons Butter
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 2 tablespoons Fresh orange zest
- 1.5 cups Fresh cranberries
- 0.5 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 0.75 cups Powdered sugar
- 2 tablespoons Fresh orange juice
- 3 tablespoons Butter (melted)
Instructions
In a large mixing bowl, combine 2 cups of flour, granulated sugar, yeast, and salt.
In a small saucepan, heat the milk and butter over low heat until the butter has melted. Remove from heat and let cool to lukewarm.
Add the milk mixture to the dry ingredients along with the eggs and vanilla extract. Stir until combined, then gradually add the remaining 1.5 cups of flour until a soft dough forms.
Transfer the dough to a floured surface and knead for 6–8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Meanwhile, prepare the filling by mixing the brown sugar, orange zest, and cinnamon in a small bowl. Set aside.
On a lightly floured surface, roll the dough into a large rectangle, approximately 18x12 inches.
Brush the surface of the dough with melted butter and sprinkle evenly with the brown sugar and orange zest mixture. Scatter the fresh cranberries on top.
Cut the dough into 6 equal strips lengthwise. Stack the strips on top of each other and then cut the stack into 6 equal-sized blocks.
Place the blocks upright (like books on a shelf) into a greased 9x5-inch loaf pan, filling the pan evenly.
Cover the loaf pan with a kitchen towel and let rise for another 30 minutes until puffy.
Preheat the oven to 350°F (175°C). Bake the coffee cake for 35–40 minutes, or until golden brown and cooked through. If the top browns too quickly, cover loosely with aluminum foil.
Remove the coffee cake from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.
To make the glaze, whisk together powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled coffee cake.
Serve warm or at room temperature. Pull apart the layers and enjoy!
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 603.1 g | 219% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 271.8 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 470 mg | 36% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1163 mg | 25% | |
*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.
