Cranberry Orange Coffee Cake

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Cranberry Orange Coffee Cake

Nothing says “the holidays” quite like cranberry orange baked goods. This coffee cake is bursting with orange zest, pecans, and a sweet cranberry filling. It’s really not hard to make but it certainly looks impressive. And it’s just the thing for your holiday brunch. Add a dollop of whipped cream and it can also double as dessert.



3 cups cranberries

Sweetener equivalent to 1/3 cup sugar

1/4 cup water

2 1/2 cups almond flour

1/2 cup coconut flour

1/4 cup unflavored whey protein powder

1 tbsp baking powder

1/4 tsp salt

1/2 cup butter, softened

Sweetener equivalent to 3/4 cup sugar

4 large eggs, room temperature

1 tbsp orange zest

1/2 tsp orange extract

2/3 cup almond milk, room temperature

1/2 cup chopped pecans (optional)


Optional Glaze:

3 tbsp powdered sweetener (erythritol or xylitol)

1 tbsp water



In a large saucepan, combine cranberries, sweetener, and water. Bring to a boil and then reduce heat and simmer until cranberries have popped. Mash with a fork or wooden spoon.

Preheat oven to 325F and grease a 9-inch springform pan (you can do this in other pans, but it may be harder to get it out nicely and the baking time may change).

In a large bowl, whisk together the almond flour, coconut flour, whey protein powder, baking powder, and salt.

In another large bowl, beat butter with sweetener until smooth and well combined. Beat in eggs, orange zest and orange extract. Beat in half of the almond flour mixture, and then beat in almond milk. Beat in remaining almond flour mixture until well combined.

Spread about two thirds of the batter in prepared baking pan. Spread cranberry sauce over. Stir pecans into remaining batter and spread over cranberry sauce.

Bake 40 to 50 minutes, until top is golden brown and firm to the touch, and a tester inserted in the center has no raw batter attached. Remove and let cool at least half an hour, then run a sharp knife around the inside edges of the pan and remove the sides.


Optional glaze:

Stir together powdered sweetener and water and drizzle over cooled cake.

Serves: 16
Nutrition Info: Food energy: 227kcal, Total fat: 18.20g, Calories from fat: 163, Cholesterol: 62mg, Carbohydrate: 9.10g, Total dietary fiber: 4.40g, Protein: 7.38g
Please note that this carbohydrate count does not include the erythritol or xylitol in the optional glaze. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates and you are adding the glaze, add 2.8 g.
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Comments (7)

  1. Cindy at

    Carolyn, that is one beautiful looking coffee cake. I can’t wait to try it. I hope mine comes out as gorgeous as your pictures. Thanks so much!

  2. Ewelina at

    Great idea for using cranberries!

  3. Kimberly at

    Could I use more orange zest and skip the extract? Not a huge fan of extract (though I have some). Or some of the orange juice, cooked down a bit? It will be hard not to eat the orange itself…missing my fruit as a low-carber. 🙁

  4. Deb at

    I am allergic to whey so what would you suggest in place f the whey protein powder? I have a brown rice protein powder…

  5. Sonia Ballinger at

    I am confused as to why this is coffee cake. I can’t find coffee in the ingredients?

  6. Joey at

    To Sonia,

    It is similar to the traditional cakes that are eaten with coffee. Adding some actual coffee to it may not be a bad idea though. 🙂

  7. jeanne carey at

    Can this be made into muffins? Thanks

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