Cranberry Coffee Cake With Orange And Cardamom

Serving 15 people

55 min


  • baking powder 3 teaspoons baking powder
  • cranberries 1 1/2 cups Wyman's of Maine frozen cranberries
  • egg 1 large egg
  • flour 2 cups all-purpose flour
  • granulated sugar 1 cup granulated sugar
  • ground cardamom 1 teaspoon ground cardamom
  • orange juice 1/4 cup orange juice
  • orange zest 1 teaspoon orange zest
  • salt 1/2 teaspoon salt
  • turbinado sugar 3 tablespoons turbinado sugar
  • unsalted butter 1/3 cup softened unsalted butter
  • whole milk 3/4 cup whole milk
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How to make it

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with nonstick cooking spray.In a large mixing bowl, use an electric mixer to mix together softened butter, orange juice, milk and egg. On top of wet ingredients, add flour, sugar, baking powder, salt, orange zest, and cardamom. Beat on low for 20-30 seconds until combined and then increase speed to medium-high and beat for 2 minutes, scraping down sides of bowl as needed.
  2. Pour half of batter into prepared pan
  3. spread to evenly cover bottom of baking dish. Sprinkle with 1 cup of Wymans of Maine frozen cranberries.
  4. Spread remaining batter over cranberries and then sprinkle with remaining 1/2 cup of cranberries. Sprinkle with turbinado sugar.
  5. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.
  6. Let cool slightly before cutting and serving. May be served warm, room temperature, or cold. Store covered for 2-3 days.