I surprised Colt and the kids with this Cranberry Orange Coffeecake With Brown Sugar Crumb the other day to let them know just how thankful I am for them. 

It's a favorite Fall dessert recipe and Cranberry Cake recipe for Christmas morning.

Colt even brought a few slices into work to share. 

It happens to be a favorite in our house with the lightly sweetened airy spiced cake filled with little bites of bursting cranberries, flecks of orange zest and plenty of crunchy brown sugar crumb for the perfect balance of holiday flavor. 

The last few years I have really tried to remember to be thankful everyday for my family, our health, a warm house and a roof over our head.

I am so thankful to have spent so much of my childhood with my Grandparents learning what life was like before cars and televisions. 

Growing up Granny had shared pictures of her family's horse and buggy they used to transport produce to the market. It was always a great reminder to be thankful for modern day transportation.

Life can become so busy it's easy to forget how lucky we are to have clean running water and Internet.

I don't think life is ever easy, but I think when you take time to give thanks it makes what you have in your life so much more fulfilling. 

For me I am Thankful to have had a day where I could make this Cranberry Orange Coffeecake and a husband who spends his lunch hour with me on the phone.

I'm thankful for each of my kids because they each teach me something new everyday.

I love how unique they are! 

I am Thankful for each day I have and to be able to share the recipe for this delectable cake with you.

What are you thankful for this holiday season? 

I am definitely thankful to share how to make this Cranberry Orange Coffee Cake with you. 

Add to a mixer: 

• 1 1/3 cup Brown Sugar
• 1/3 cup All-Purpose Flour
• 1 1/2 teaspoons Cinnamon
• 1/4 teaspoon Ginger 

Mix until well combined.

Add 4 tablespoons Cold Butter cut into tablespoon sized pieces, and mix until mixture becomes crumbly and sticks together.

Move Brown Sugar Crumb mixture to a small bowl and set aside.

Using a vegetable peeler peel 2 whole Oranges being careful not to remove the white pith.

Chop orange peel finely.

When finished you should have 1/4 cup Finely Chopped Orange Zest.

In a mixer blend together: 

• 1 1/2 cups Granulated Sugar
• 1/4 cup Orange Zest 

For 4 minutes to infuse the sugar with the orange zest.

Add 3/4 cup Cold Butter cut into tablespoon sized pieces.

Cream together until light and fluffy about 3 minutes.

Add 4 whole Eggs one at a time beating well between each addition.

Stir in: 

• 2 teaspoons Pure Vanilla Extract
• 1 1/2 teaspoons Baking Soda
• 1 1/2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Salt

Beat until well combined.

Add 3 cups All-Purpose or Whole Wheat Pastry Flour (1 cup at a time) and 1 1/2 cups Sour Cream or Greek Yogurt (1/2 cup at a time) in 1/3rds.

Scrape sides and bottom of bowl well and stir in 2 cups Cranberries.

Butter a 9"x13" pan and line pan with parchment paper and butter parchment paper well.

Spread Cranberry Orange Coffeecake batter evenly into pan.

Press Brown Sugar Crumb between fingers and evenly distribute over the top.

Bake in a 350 degree oven for 50-60 minutes until a toothpick inserted into the center of cake comes out clean.

Allow Cranberry Orange Coffeecake With Brown Sugar Crumb to cool before slicing.

A slice of Cranberry Orange Coffeecake With Brown Sugar Crumb is the perfect way to say Thank You to the ones you love over the holiday season whether it's for Thanksgiving brunch, a nice accompaniment to holiday pies, or a fun treat after a day of Christmas tree hunting it's guaranteed to be a hit! 

You might also love these other Fall Dessert Recipes:

• Pear Crisp
• Apple Coffee Cake
• Best Apple Crisp
• Blueberry Coffee Cake
• Orange Cranberry Bread 
• Orange Cranberry Muffins 
• Pumpkin Cobbler
• Pumpkin Cheesecake Crumb Bars

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American

Yield: 16

Author: Serena Bakes Simply From Scratch

Cranberry Orange Coffee Cake

Cranberry Orange Coffee Cake with Brown Sugar Crumb is a favorite fall dessert. This Cranberry Cake recipe is a favorite for Thanksgiving and Christmas! It's also great for brunch from Serena Bakes Simply From Scratch.

prep time: 20 Mcook time: 1 hourtotal time: 1 H & 20 M

ingredients:

Brown Sugar Crumb

• 1 1/3 cup Brown Sugar
• 1/3 cup All-Purpose Flour Or Whole Wheat Pastry Flour
• 1 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoon Ground Ginger
• 4 tablespoons Butter, Cut Into Tablespoon Pieces

Cranberry Orange Cake

• 1/4 cup Orange Zest No White Pith
• 1 1/2 cups Granulated Sugar
• 3/4 cup Cold Butter, Cut Into Tablespoon Sized Pieces
• 4 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 1 1/2 teaspoons Baking Soda
• 1 1/2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Salt
• 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour
• 1 1/2 cups Sour Cream Or Greek Yogurt
• 2 cups Whole Cranberries

instructions:

How to cook Cranberry Orange Coffee Cake

1. Preheat oven to 350 degrees. Butter a 9"x13" pan and line with parchment paper. Butter parchment paper well and set aside.

Brown Sugar Crumb Topping

1. In a mixer stir together 1 1/3 cup brown sugar, 1/3 cup flour, 1 1/2 teaspoons cinnamon and 1/4 teaspoon ginger until well combined.
2. Mix in 4 tablespoons of butter until well combined and crumbly. Set mixture aside.

Cranberry Orange Cake

1. Beat together granulated sugar and orange zest until sugar is infused with orange zest about 4 minutes. Then add 3/4 cup butter and cream together until light and fluffy.
2. Add eggs 1 at a time beating well between each addition.
3. Stir in vanilla, baking soda, baking powder, cinnamon, ginger and salt until well combined.
4. Stir in 1 cup flour and 1/2 cup sour cream until combined. Repeat with remaining flour and sour cream.
5. Fold in cranberries.
6. Spread Cranberry Orange Coffeecake batter evenly in prepared pan. Press brown sugar crumb between your fingers and evenly distribute over the top of cake batter.
7. Bake for 50-60 minutes until a toothpick inserted into the center of cake comes out clean.
8. Allow to cool before slicing.

Calories
407.14

Fat (grams)
16.37

Sat. Fat (grams)
9.64

Carbs (grams)
62.66

Fiber (grams)
3.95

Net carbs
58.71

Sugar (grams)
34.90

Protein (grams)
4.27

Sodium (milligrams)
339.15

Cholesterol (grams)
57.35

Calories are estimated.

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© 2015 Serena Bakes Simply From Scratch

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