Cranberry Orange Coffee Cake with Pecan Streusel is a lightened up coffee cake that's studded with fresh cranberries and bursting with fresh orange flavor!
4tablespoonscold unsalted butter cut into small cubes
1/2cuppecan pieces
Instructions
Preheat the oven to 350 degrees. Spray an 8 or 9" round cake or springform pan with cooking spray and set aside.
Prepare the cake:
Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
Cream the coconut sugar, softened butter and orange zest until light and fluffy, about 1-2 minutes, and scrape down the sides of the bowl.
On low speed, add the eggs one at a time, beating until well incorporated after each addition.
Beat in 1/3 of the flour mixture on low speed, followed by the vanilla and half of the buttermilk. Repeat the process ending with the flour mixture. Do not over beat.
Fold in the fresh cranberries and pour the mixture into the prepared pan, spreading evenly.
Prepare the streusel:
Place the oats, flour, brown sugar, cinnamon and pinch of salt in a small bowl and stir to combine. Cut in the butter with a pastry blender, fork or your fingers until mixture is in pea-sized crumbles. Stir in the pecan pieces.
Sprinkle the streusel evenly over the coffee cake batter and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean (the center of the cake should have risen completely).
Cool the cake completely on a wire rack. Slice, serve and enjoy!
Notes
You may substitute the whole white flour with all purpose flour or a combination of 1 cup all purpose and 3/4 cup whole wheat.
The coconut sugar may be substituted with an equal amount of granulated or brown sugar.
If using frozen cranberries, make sure to thaw them completely and blot dry before using.