Festive Cranberry Orange Coffee Cake with a Crumbly Streusel Topping

The holiday season is the perfect time to indulge in flavors that feel both cozy and bright. Enter this Cranberry Orange Coffee Cake—a soft, tender cake packed with fruity goodness from fresh cranberries, sweet dates, and a burst of citrusy orange. Topped with a crumbly streusel, this festive cake is just the treat to brighten up your holiday breakfast table or add a sweet note to your brunch spread.

So grab your favorite mug of coffee or tea, and let’s make this holiday-ready coffee cake!

Ingredients You’ll Need

For the Coffee Cake:

• 3 Chino Valley Ranchers Veg-A-Fed Omega-3 Eggs

• ¾ cup milk of choice

• ½ cup fresh orange juice

• ¼ cup unsalted butter, melted

• 2 tsp vanilla extract

• 1¼ cups whole wheat flour

• 1 cup oat flour

• ¾ cup sugar

• 2 tsp baking powder

• ½ tsp sea salt

• ½ tbsp fresh orange zest

• 1 cup fresh cranberries

• ½ cup dates, pitted and chopped

For the Streusel Topping:

• 4 tbsp unsalted butter, at room temperature

• 1 tsp vanilla extract

• ½ cup oat flour

• ¼ cup rolled oats

• 2 tbsp sugar

How to Make Cranberry Orange Coffee Cake

1. Preheat and Prep:
   Preheat the oven to 350°F. Lightly oil an 8x8 square baking pan and line the bottom with parchment paper for easy removal.

2. Prepare the Wet Ingredients:
   In a large bowl, whisk together the Chino Valley Ranchers Veg-A-Fed Omega-3 Eggs, milk, orange juice, melted butter, and vanilla extract until smooth.

3. Combine the Dry Ingredients:
   Add the whole wheat flour, oat flour, sugar, baking powder, and sea salt to the wet mixture. Stir gently until just combined—be careful not to overmix.

4. Add the Flavorful Mix-ins:
   Fold in the fresh orange zest, cranberries, and chopped dates to evenly distribute the fruity goodness throughout the batter.

5. Make the Streusel Topping:
   In a small bowl, combine the room-temperature butter, vanilla extract, oat flour, rolled oats, and sugar. Use a fork to mix until the mixture forms a crumbly texture.

6. Assemble and Bake:

• Pour the cake batter into the prepared baking pan and spread it out evenly.

• Sprinkle the crumbly streusel topping over the cake batter, covering the surface generously.

• Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve:
   Allow the cake to cool for at least 10-15 minutes before slicing into it. Serve warm or at room temperature with your favorite hot drink.
   
   

Why This Coffee Cake is a Holiday Must-Bake

• Fruity and Festive: Fresh cranberries and orange zest give this cake a delightful balance of tartness and sweetness.

• Healthier Twist: Made with whole wheat and oat flours for added fiber and nutrition.

• Perfect Texture: Chino Valley Ranchers’ high-quality eggs create a light, fluffy crumb, while the streusel topping adds the perfect crunch.

• Make Ahead Friendly: Bake it a day in advance for stress-free holiday hosting.

We’d love to see how this festive cake brightens up your holiday table. If you try this Cranberry Orange Coffee Cake, snap a photo and tag us @chinovalleyranchers—we’ll be sure to re-share your masterpiece!

Happy baking and happy holidays!