Cranberry Orange Coffee Cake

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Cranberry Orange Coffee Cake
Cranberry Orange Coffee Cake



Cranberry Orange Coffee Cake
Cranberry Orange Coffee Cake



Cranberry Orange Coffee Cake
Cranberry Orange Coffee Cake



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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.

(4 votes, average: 5.00 out of 5)
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Cranberry Orange Coffee Cake

Ingredients

    Cake:
  • 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

Instructions

    Cake:
  1. 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.
  2. 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).
  3. In a large bowl, whisk together the almond flour, coconut flour, whey protein powder, baking powder, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. Optional glaze:
  8. Stir together powdered sweetener and water and drizzle over cooled cake.

Yield: 16

Cholesterol: 62mg

Food energy: 227 kcal

Total fat: 18.2g

Calories from fat: 163

Carbohydrate: 9.1g

Protein per serving: 7.38g

Total dietary fiber: 4.4g

Notes

*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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7 Comments on "Cranberry Orange Coffee Cake"

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Carrie

How would you best store this cake?

Pam

How could I use dried cranberries instead of the fresh cranberries in this recipe? I have found that finding fresh cranberries is not always easy except at Thanksgiving and Christmas. Today I tried to find them in the market and they’re not available.

Sonia Ballinger

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

Deb

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

Kimberly

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. :(

Ewelina

Great idea for using cranberries!

Cindy

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!

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