Cranberry Orange Coffee Cake


Today we are talking all things Christmas morning breakfast. Growing up my Christmas mornings were very different then most kids. We would travel to visit my Dad’s family for Christmas Eve. And then on Christmas morning we would wake up in my Grandma’s house and would drive home to our house. We wouldn’t get home to open our presents until 2pm! That’s right my Christmas morning was more like a Christmas afternoon. I still have yet to wake up in my own bed on Christmas Day. Yes we still travel on Christmas Day. When my husband and I started dating he claimed he would never travel on Christmas, but here he is with 4 travelling Christmas’ under his belt (he skipped the first year).

Christmas morning is a big deal for my husband’s family. His whole family goes to his parents house to open presents and eat brunch. Now when I say whole family I mean aunts, uncles, grandparents… the works. There is no Christmas dinner on the 25th, his family saves that for boxing day. So Christmas morning is the big event. Finding a way for me to still visit my family while make it home in time for his families brunch has been tricky we have managed to make it work. It means a very early morning for us and a long drive after a late night with my family. But this year is the last year we will be going away at Christmas… I’m sad about it, but I know it’s time for us to make new traditions now that we are our own little family of two.


Since I’ve done my fair share of travelling at Christmas I know a thing or two about making things in advance and travelling with food. So today I am sharing the perfect treat for Christmas morning that can be made well in advance. It would also be a great hostess gift. Cranberry orange Coffee Cake. I’m actually planing to make this for my in-laws Christmas brunch this year. My plan is to bake the cake far in advance and give it to my mother-in-law a few days before Christmas. It can defrost while were out of town for Christmas Eve.

I think that this cake would be perfect to put out with some coffee and hot chocolate on Christmas morning. Every one can nibble at it while they open presents. I know it’s how I’d like to start my morning.


Cranberry Orange Coffee Cake

Serves: 16


For the Cake:

  • 4 Eggs
  • 1 Cup Vegetable oil
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • Zest and Juice of 1 Orange
  • 1/2 Cup Water
  • 1 Teaspoon Vanilla Extract
  • 1 2/3 Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1 1/2 Cups Fresh or Frozen Cranberries

For the Crumb Topping:

  • 1/2 Cup Flour
  • 1/4 Teaspoon Baking Powder
  • Pinch of Salt
  • 2 Tablespoons Sugar
  • 2 Tablespoons Brown Sugar
  • 1/4 Teaspoon Cinnamon
  • 1/4 Cup Butter, melted
  • 1/3 Cup Pecans, chopped

For the Glaze:

  • 1 Cup Confectioners Sugar
  • 4 Tablespoons Milk (adjust for consistency)
  • 1/4 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla




Preheat oven to 350° F. Grease a springform pan (or a high sided cake pan), set aside.

In a large bowl whisk to combine eggs, oil, sugar, orange zest and juice, water and vanilla. Set aside. In a small bowl whisk together flour, baking powder, salt and cinnamon. Stir dry ingredients into wet until just combined. Fold in cranberries. Pour batter into prepared cake pan.


In a small bowl whisk flour, baking soda, salt, sugar and cinnamon. Add melted butter and whisk with a fork until a crumb forms. Add chopped pecans. Sprinkle crumb topping into cake, gently pressing the topping into the batter.

Bake the cake for 50-75 minutes or until a skewer comes out clean. Allow to cool for 20-30 minutes.


In a small bowl whisk together confectioner sugar, cinnamon, vanilla and milk. Glaze should be thick but pourable. Drizzle glaze over the cake. Allow to set for a few minutes before serving.

Adapted from Entertaining with Beth.

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