Happy Valentine’s Day! I’m afraid I don’t have any lovey-dovey dessert to offer you today. For your chocolate overload or cutesy heart shape dessert, you’ll have to look elsewhere. If you need an easy red velvet dessert, check out these Red Velvet Marshmallow Bites I made last year. Yum!
Today all I have to offer you is breakfast. A treat for tomorrow, perhaps? I hope cranberries aren’t too hard to come by in your part of the world on this fine February morning. They certainly make this cinnamon sugar-laced coffee cake something extra special.
This cake is so easy to make, and is a perfect buttery base for those tart berries. I added a bit of cinnamon and cloves to the original recipe, thinking those warm spices would be delicious alongside the orange zest, and you know what? I was RIGHT!
To top everything off, add a light powdered sugar icing. It makes all the difference! I heated up the icing just before drizzling on the cake–a very good move, as it crisped up after meeting the cake. I just love crisp glaze-y icing. Delish!
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups flour [I used white whole wheat]
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- zest of one orange
- 12 ounces fresh or frozen cranberries
- 1/2 cup powdered sugar
- 1 tablespoon milk
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan with a removable bottom. Set aside.
In a small bowl, mix together sugar and cinnamon. Set aside.
In the bowl of a stand mixer [or with a hand mixer], beat eggs and sugar together until light and fluffy, nearly doubled in size. This will take about 8 minutes.
Add in butter and vanilla, and beat for an additional 2 minutes.
Stir in flour, nutmeg, cloves, and orange zest with a wooden spoon until just combined. It will be very thick.
Spoon half of the batter into the bundt pan, then evenly top with the cranberries and reserved cinnamon sugar mixture. Spoon the rest of the batter over the cranberries [some cranberries may still be visible].
Bake for 45-50 minutes, until a toothpick inserted in the cake comes out clean. Check after about 30 minutes, and cover with foil if cake is browning too much.
Remove to a wire rack to cool, gently using a knife to loosen cake from the bottom and sides of the pan. After cake cools completely, whisk together the powdered sugar and milk, microwave for about 30 seconds, then drizzle over the cake before serving.
Time: 60 minutes [15 minutes active].
Yield: 12 servings.
Linked up with: Weekend Potluck.