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Cranberry Orange Coffee Cake

Food Network Canada
PREP TIME
20 min
COOK TIME
1h
YIELDS
12 servings

Enjoy with a warm cup of coffee or as dessert.

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Ingredients

Filling

½
cup packed brown sugar
cup all-purpose flour
2
tsp cinnamon
¼
cup lactose free margarine

Cake

3
cup all-purpose flour
1 ½
cup granulated sugar
2
tsp baking powder
1
tsp baking soda
1
tsp salt
1
cup Natrel Lactose Free Milk, soured*
¾
cup lactose free margarine
¼
cup orange juice
2
Tbsp grated orange zest
3
eggs
¾
cup dried cranberries

Glaze, optional

1
cup icing sugar, sifted
1
tsp grated orange zest
1 ¼
Tbsp orange juice
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Directions

Step 1

Combine all ingredients for filling. Mix well; set aside.

Step 2

Combine all ingredients except cranberries in large mixer bowl. Beat on medium speed of electric mixer for 2 minutes, or until smooth. Stir in cranberries. Spread 1/3 of batter in greased and floured 10” (4 L) tube pan. Sprinkle 1/2 of filling on top. Spread another 1/3 of batter over filling and sprinkle with remaining filling. Top with remaining batter. Bake at 350oF (180oC) for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool 20 minutes in pan, then turn out onto wire rack. Cool completely.

Step 3

*To sour milk, put 1 tbsp (15 mL) lemon juice in measuring cup. Fill to 1 cup (250 mL) with milk. Let stand 5 minutes, then stir.

Step 4

Combine ingredients, using enough orange juice to make a drizzling consistency. Drizzle over top of cake, letting it drip down sides.

Step 5

Tip:
· This cake freezes well. Omit glaze for freezing.

Rate Recipe

My rating for Cranberry Orange Coffee Cake
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