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Cranberry-Cream Cheese Coffee Cake

(Serves 12)

Cake Layer:
2 cups flour
1 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
1/2 teaspoon Fiori di Sicilia or 1 tablespoon grated orange zest
1 teaspoon vanilla extract
3/4 cup orange juice
1/4 cup melted butter
1-1/2 cups coarsely chopped fresh or frozen cranberries

Cheesecake Layer:
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Crumb Topping:
3/4 cup flour
1/2 cup granulated sugar
1/2 cup cold butter, cut into cubes

Confectioners' sugar for dusting


To make the cake layer:
Grease a 9-inch springform pan.
In a large bowl, combine the flour, sugar, baking powder and baking soda.
In another bowl, whisk together the egg, Fiori di Sicilia (or orange zest), vanilla, orange juice, and butter. Add the liquid mixture to the flour; stir until combined. Fold in the cranberries.  Spread in an even layer in the prepared springform pan.  Set aside.

To make the cream cheese layer:
With an electric mixer, beat together the cream cheese and suagr until smooth. Add the egg and vanilla; beat just until blended.  Spread the cheesecake mixture over the cake batter.

Preheat the oven to 350 degrees F.

To  make the crumb topping:
Combine the flour and sugar in a bowl.  Use a pastry blender to cut in the butter until crumbly.  Spread the crumbs over the cheesecake layer.

Place the springform pan on a baking sheet.  Bake for 65 to 70 minutes, until lightly golden.  Remove from the oven and cool in the pan for 15 minutes.
Run a knife around the inside of the pan and remove the sides of the springform pan.  Cool completely; dust the top of the cake with confectioners' sugar before serving.
Cranberry-Cream Cheese Coffee Cake
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This Cranberry-Cream Cheese Coffee Cake would be perfect for a breakfast or brunch, especially during the holiday season.  The tender and moist orange-flavored cake is studded with fresh cranberries, with a layer of cream cheese and a crumb topping.
This cake lifter is great for separating a cheesecake from the bottom of a springform pan or transferring large cake layers to a platter without breaking.
This pleasant combination of citrus and vanilla imparts a delightful aroma to your baked goods, drinks and more. The price may seem expensive but you only use a very small amount to provide big flavor, so it lasts for a long time.  It makes a world of difference in your baked goods!
This professional weight formed metal bakeware is a wonderful addition to any kitchen.  Non-stick coated, it allows for easy-release and effortless clean up.  Designed for cheesecakes and other desserts the smooth locking mechanism and tight seal make this pan simple to use.