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Cranberry Orange Coffee Cake


  • 12

Submitted by ANDY BISSELL


  • 1⁄2 C unsalted butter Zest and juice from 1 orange
  • 3⁄4 C light brown sugar 2 eggs, room temperature
  • 1⁄2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 1⁄4 C all-purpose flour
  • 3⁄4 C buttermilk
  • 1 C dried cranberries
  • 1⁄2 to 1 C chopped pecans or walnuts
  • Powdered sugar, optional


Heat oven to 350°. Butter and flour a 9×13-inch pan. Beat butter with orange zest and sugar until creamy. Add eggs, one at a time, stirring until batter is smooth. Add orange juice, salt, baking powder and soda. Alternating, add flour and buttermilk in thirds, beating just until smooth. Fold in cranberries and nuts. Pour into pan and bake until golden and a toothpick comes out clean, about 40 minutes. Dust with powdered sugar if desired.

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