Last Friday I was shopping at BJ’s and saw a big bag of beautiful cranberries. I almost picked them up, then decided not to, then picked them up. I didn’t know what I was going to do with them, but they were calling to me. A couple of days later I was wondering what the theme was for this week’s Friday Foodie Fix, so I stopped by The W.H.O.L.E. Gang and saw that it was….cranberries!
I was excited about trying some new cranberry recipes this week until I realized that I had a very busy week with little time to go to the grocery store or do any baking. I had to make something, though.
I’ll tell up front that my first “something” was a flop. Yes, I do have flops. I decided to make muffins and saw another recipe that paired cranberries with pumpkin. That sounded good so I quickly went about throwing together a muffin recipe. Unfortunately, I didn’t take into account the moisture in the pumpkin when I decided on the amount of milk I would use. They were way too wet and heavy. They never cooked completely on the inside and ended up in the trash.
The next day I went to the grocery store and picked up some oranges thinking to use them in a cranberry recipe. This time I took my time putting together something I would like, and here is what I came up with. It is delicious. I love the flavor combination, and it’s easy to make.
Coffee cakes are generally a little sweeter than I like to eat for breakfast, especially with a topping, but this one has enough whole grain, nut, and berry goodness that I even ate it for breakfast.
Cranberry-Orange Coffee Cake
- 4 Tablespoons butter, softened (or Spectrum Organic Shortening)
- 1 cup sugar
- 2 large eggs
- 3/4 cup brown rice flour
- 3/4 cup millet flour
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup orange juice
- zest of one orange
- 1 1/2 cup cranberries
- 1 cup chopped pecans, toasted
- 1/4 cup rice flour
- 1/4 cup potato starch
- 1/2 cup brown sugar
- 3 Tablespoons butter, cold (or Spectrum Organic Shortening)
- In the bowl of your mixer, cream together the butter and sugar.
- Add the eggs and beat until light and fluffy.
- Combine the dry ingredients in a small bowl. Add them to the egg mixture alternately with the orange juice, beginning and ending with the flour.
- Stir in the zest, cranberries, and pecans.
- Spread the batter in a greased 9 x 13 inch baking pan.
- Combine the topping ingredients with a pastry blender and sprinkle on top of the batter.
- Bake at 350° for 45 minutes or until a tester comes out clean.
This post is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten-Free.