Enjoy your morning coffee or juice with this delicious Cranberry Orange Coffee Cake. Flakey and airy dough filled with only the best ingredients: cinnamon & sugar, orange preserves, walnuts, and dried cranberries. Give it a try and thank me later! Oh and did I mention there is an orange glaze drizzled on top of this beautiful thing! The dough is super easy to make and chills overnight, then roll out in the morning, filling with toppings, roll up, bake, frost, and enjoy! Learn how to bake this delicious coffee cake down below.
How To Make Cranberry Orange Coffee Cake:
Step 1: Make the super easy dough! Simply mix together the hot water, sugar, & shortening. The hot water will start to melt the shortening and dissolve the sugar, but there will still be clumps of shortening floating (which is ok). Next, add in yeast and eggs then mix. Stir in salt and flour one cup at a time. Cover & refrigerate overnight. Done!
Step 2: Take dough out of the fridge and lightly press it down to release the air. Next, divide in half so make your 2 cakes. Place one of the dough balls on to a generously floured work surface and roll into a long rectangle. About 10 X 20 rectangle.
Step 3: Top the rolled out dough with the filling ingredients in this order
- 3 tablespoons of melted butter
- 1/2 cup orange preserves (spread gently with the back of a spoon)
- 1/2 of the cinnamon & sugar
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Step 4: Roll up by lifting up the dough on the longer side and tucking under and rolling until it is one solid log.
Step 5: Place on a greased cookie sheet and form into a horseshoe/U shape. Using a sharp knife, Make three small horizontal slits to expose some of the filling. Preheat the oven to 350 F. Let rise for 30 minutes in a warm place, on top of the oven is a perfect place. .
Step 6: Bake for 25 minutes or until golden brown. Remove from the cookie sheet by using two large spatulas and then drizzle with glaze which is made of powdered sugar and orange juice. Serve warm or at room temperature. Enjoy!
Be sure to let me know if you tried this recipe in my comments. Start your morning off right with this cranberry orange coffee cake. Perfect for a fall/winter day. Looking for more recipes using beautiful ingredients? Try my lemon raspberry white chocolate chip cookies or my summer berry cobbler! XOXO- The Big Booty Baker
Cranberry Orange Coffee Cake
Ingredients
Dough:
- 1 cup (250mL) hot water (about 115°F)
- ½ cup (100g) granulated sugar
- ½ cup (115g) vegetable shortening (Crisco)
- 1- ¼ ounce packet of rapid rise yeast
- 1 egg + 1 egg yolk
- ½ tsp salt
- 3 cups (435g) all-purpose flour
Filling:
- 6 tablespoons (85g) unsalted butter melted
- 1 cup (320g) orange preserves or marmalade
- 3/4 cup (150g) granulated sugar
- 2 tsp cinnamon
- 1 cup (112g) finely chopped walnuts
- 1 cup (98g) dried cranberries
Orange Icing:
- 1 cup (120g) powdered sugar
- 3 tablespoons orange juice
Instructions
- In a large bowl mix together the hot water, sugar, and vegetable shortening. (The vegetable shortening will start to melt, but there will still be clumps floating in the mixture.)
- Then add the yeast and egg along with an egg yolk. Mix in salt and flour until a soft dough forms. Cover and refrigerate overnight.
- The next day: Preheat the oven to 350°F and line a baking sheet with parchment paper or spray with cooking spray.
- Lightly press down on the dough to release the air. Next, with a sharp knife divide dough into two balls.
- On a floured work surface start by rolling out one of the balls of dough into a long rectangle with a rolling pin. Mix together the cinnamon and sugar in a small bowl. Then add your filling in this order generously: a layer of 3 tablespoons of melted butter, then ½ cup orange preserves, ½ of the cinnamon and sugar, ½ cup cranberries, and ½ cup walnuts.
- Roll up the dough from the long side by lifting and tucking the dough underneath and repeating until it is one long log. Transfer quickly to a prepared baking sheet seam side down. (The side where the dough ends.) Form dough into a U shape. Cut three slits into coffee cake with a sharp knife to expose some of the filling.
- Then, cover with a dish towel to rise for 30 minutes on top of the stove before baking. Repeat by making the second coffee cake and place on the same pan. Bake at 350°F for about 25 minutes or until light golden brown. Remove from the baking sheet about three minutes after baking so it cools a little but doesn’t stick to the pan.
- Drizzle with orange icing: mix 1 cup of powdered sugar along with 4 tablespoons orange juice. Enjoy warm or at room temperature.