Do you still have cranberries left over in your freezer from the winter holidays? I always freeze a bag or two for use later in the year. This sweet and tart coffee cake is a tasty way to use some of those leftover cranberries. If you don't have fresh or frozen cranberries, dried will also work, but you'll want to reduce the sugar a bit.
Cranberry-Orange Coffee Cake
1 cup all-purpose flour
1 cup whole wheat or white whole wheat flour
1 1/4 cup sugar (1 cup if using dried cranberries with added sugar)
1/2 tsp salt
2 tsp baking powder
4 Tbsp coconut oil
1 Tbsp orange zest
1 cup orange juice
2 cups fresh/frozen cranberries or 1 cup dried cranberries
1/4 cup flour
1/4 cup brown sugar
1 Tbsp coconut oil
1/2 Tsp cinnamon
Preheat oven to 350F. In a mixing bowl, combine flours, sugar, salt, baking powder, coconut oil, and zest with a fork or your fingers until a coarse meal forms (no clumps of flour or coconut oil). Stir in orange juice until well mixed and then fold in cranberries. Pour batter into a 9x9 cake pan and smooth the top.
In a small bowl, stir together topping ingredients until well combined. Sprinkle topping over batter.
Bake for 40-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.