Orange Cranberry Coffee Cake

Coffee. This fine beverage is one of the only drinks that I hold with as much esteem as my beloved Bourbon, if not more. I've been accused of being a coffee snob, which I'm more proud of than offended by. I appreciate well made, artisan coffee. I can't even sniff, let alone drink the stuff that comes in a can. To me, even Starbucks has sold out. I will drink Starbucks, mind you, but only if there isn't a better option. Btw, I remember when Starbucks was artisan. I miss those days. I say we demand they go back to their old ways! They used to only keep the beans for a week, keep brewed coffee for only a half hour, hand make each drink....sad that all of that is gone. I digress....on to cake!

There are many things that can accompany coffee but nothing pairs better than the cake that was created to be consumed with a big ol' mug of the rich, dark, lovely java....the Coffee Cake.

What I love about coffee cake is that it is so versatile, usually not too sweet, and low maintanice. No frosting (sometimes glazing is in order), no layering, or heavy decoration; just good old fashion simplicity. Perfect for any occasion, this cake is always a winner! Coffee Cake is great with my third favorite drink too...TEA. =D

In this recipe, I chose Cranberry Orange as the flavors but you could easily change this up. Try Lemon Poppyseed, Apple or Pear Buttermilk, Lemon Ginger, etc. The possibilities are endless with this easy, versatile recipe.

Orange Cranberry Coffee Cake

3 1/2 cups AP flour

2 cups white sugar

6 1/2 oz unsalted butter, cold, cut into small cubes

Zest of one large orange

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

2 eggs, beaten

1/2 cup fresh orange juice (about 2, depending on how juicy they are)

1 1/2 cups buttermilk

1 tsp vanilla extract

2 cups fresh cranberries

Directions:
Preheat oven to 350 degrees. Grease and flour a tube pan (angel food cake pan).
Place flour, sugar, zest, and butter in the bowl of an electric mixer fitted with a paddle atachement. Paddle until mixture looks mealy. It's ok if there's some chunks of butter.
Pull out a scant 1/2 cup of mixture set aside, in the refrigerator, for topping later.
Add baking soda, baking powder, and salt; continue to paddle until mixed well.
Add the eggs, paddle until mixed.
Add buttermilk, vanilla, and orange juice; paddle on medium high, until very well blended, about a minute.
Fold in cranberries.
Pour into prepared cake pan.
Top with reserved flour, sugar, butter, zest mixture.
Bake for about 45 - 50 minutes or until cake tester comes out clean.
Cool in the pan for 15 minutes, remove tube insert, cool with tube attached completely before removing it.
Brew your favorite coffee, cut, and serve.