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Orange Coffeecake with Streusel Topping
Everybody loves coffeecake and that's why we've collected coffeecake recipes from all over the world to share with you.
Cranberry Orange Ring
Yield: Makes 12 servings
Ingredients:
2
cups all-purpose flour
1
cup sugar
1-1/2
teaspoons baking powder
1
teaspoon salt
1/2
teaspoon baking soda
1/4
teaspoon ground cloves
1
tablespoon grated orange peel
3/4
cup orange juice
1
egg, lightly beaten
2
tablespoons vegetable oil
1
teaspoon vanilla
1/4
teaspoon orange extract
1
cup whole cranberries
Preparation:
1.
Preheat oven to 350°F. Grease 12-cup tube pan; set aside.
2.
Combine flour, sugar, baking powder, salt, baking soda and cloves in large bowl. Add orange peel; mix well. Set aside. Combine orange juice, egg, oil, vanilla and orange extract in medium bowl. Beat until well blended. Add orange juice mixture to flour mixture. Stir until just moistened. Gently fold in cranberries. Do not overmix.
3.
Spread batter evenly in prepared pan. Bake 30 to 35 minutes (35 to 40 minutes if using frozen cranberries) or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 to 20 minutes. Invert onto serving plate. Serve warm or at room temperature.
Nutritional Information:
| Serving Size: 1 slice (1/12 of total recipe) | |
| Fiber | 1 g |
| Carbohydrate | 36 g |
| Cholesterol | 18 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Calories | 181 |
| Protein | 3 g |
| Sodium | 314 mg |
Dietary Exchange:
| Fruit | 1/2 |
| Starch | 2 |
This recipe appears in:
Coffeecakes
