Tangy Cranberry Breakfast Cake

Tangy Cranberry Breakfast Cake is a delicious way to wake up! This coffee cake has three layers to enjoy.

2 cups all-purpose flour

1 1/3 cups sugar, divided

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 eggs, divided

3/4 cup orange juice

1/4 cup butter, melted

2 tsp. vanilla extract, divided

2 cups cranberries, coarsely chopped

1 Tbsp. orange zest, optional

8 oz. package cream cheese, softened

Combine flour, one cup sugar, baking powder, baking soda and salt in a large bowl, mix well and set aside.

Combine 1 egg, orange juice, butter and one teaspoon vanilla in a small bowl, mix well and stir into flour mixture until well combined.

Fold in cranberries and zest. Pour into a greased 9 inch round spring form pan and set aside.

Beat together cream cheese and remaining 1/3 cup sugar in a small bowl until smooth.

Add remaining egg and one teaspoon vanilla, mix  well.

Spread over batter, sprinkle with Topping.

Place on a baking sheet, bake at 350 degrees for 1 hour and 25 minutes or until golden.

Let cool on wire rack for 15 minutes before removing sides of pan.

Serves 12

Topping:

6 Tbsp. all-purpose flour

1/4 cup sugar

2 Tbsp. butter

Combine flour and sugar in a small bowl. Cut in butter with a fork until mixture resembles coarse crumbs.

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