Chock full of taste, this coffee cake combines the sunny flavor of orange with the cheerful tang of cranberries. Perfect for a Mother's Day brunch or Springtime breakfast, this easy to make cake will brighten any day!
Ingredients
1 large orange, washed and dried
1 cup dried cranberries
1/3 cup nuts, chopped
2 large eggs
2 cups all-purpose flour
1 tspn baking soda
1 tspn salt
1 cup sugar
1/2 cup shortening
3/4 cup milk
1 cup powdered sugar
1-2 tblspns orange juice, or milk
extra chopped nuts, fresh orange segments,
for garnish, if desired
Preheat oven to 350-degrees F. Generously grease an 8 x 8-inch baking pan. Squeeze juice from the orange, set aside. Cut the orange peel into small pieces, including the remaining pulp and rind; grind in a food processer. Grind cranberries in food processor.
In a large bowl, mix together ground fruits and chopped nuts. Add eggs and mix well. In a seperate bowl, mix together flour, baking soda, salt, and sugar. Mix well. Gradually add to fruit/nut mixture, blending well. Add shortening and milk; beat for 2 minutes. Batter will be thick. Pour into prepared baking pan and bake for 50-55 minutes, or until cake tests done with a toothpick. Remove cake from oven and cool 5 minutes. Pour reserved orange juice over the top of warm cake.
For glaze, in a small bowl, mix together powdered sugar with 1 tablespoon of orange juice (or milk) until smooth, adding more liquid, if necessary, to make a smooth glaze. Drizzle over cake. Sprinkle with more chopped nuts and garnish with orange segments, if desired.
Yield: 1 8 x 8-inch coffee cake, about 12 pieces.
Click here to print a copy of this recipe-->Download Recipe pdf Template-Sunshine Coffee Cake
NB: This recipe was adapted from a recipe that came from a cookbook Erik's grandmother had given his mother...and now passed to him...making this coffee cake perfect for Mother's Day!
