cranberry orange coffee cake

Name: Cranberry Orange Coffee Cake
Cook time: 50 min
Yield: 16
Cuisine: American
Ingredients: 3 cup(s) cranberries; - sweetener equivalent to 1/3 cup sugar; 1/4 cup(s) water; 2 1/2 cup(s) almond flour; 1/2 cup(s) coconut flour; 1/4 cup(s) unflavored whey protein powder; 1 tablespoon(s) baking powder; 1/4 teaspoon(s) salt; 1/2 cup(s) butter, softened; - sweetener equivalent to 3/4 cup sugar; 4 large eggs, room temperature; 1 tablespoon(s) orange zest; 1/2 teaspoon(s) orange extract; 2/3 cup(s) almond milk, room temperature; 1/2 cup(s) chopped pecans (optional)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://asweetlife.org/recipes/cranberry-orange-coffee-cake/

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yield 16 serving(s)

cook time 50 Min

method Bake

Ingredients For cranberry orange coffee cake

3 c

cranberries
sweetener equivalent to 1/3 cup sugar
1/4 c

water
2 1/2 c

almond flour
1/2 c

coconut flour
1/4 c

unflavored whey protein powder
1 Tbsp

baking powder
1/4 tsp

salt
1/2 c

butter, softened
sweetener equivalent to 3/4 cup sugar
4 lg

eggs, room temperature
1 Tbsp

orange zest
1/2 tsp

orange extract
2/3 c

almond milk, room temperature
1/2 c

chopped pecans (optional)

How To Make cranberry orange coffee cake

1
In a large saucepan, combine cranberries, sweetener, and water. Bring to a boil and then reduce heat and simmer until cranberries have popped. Mash with a fork or wooden spoon. Preheat oven to 325F and grease a 9-inch springform pan (you can do this in other pans, but it may be harder to GET it out nicely and the baking time may change). In a large bowl, whisk together the almond flour, coconut flour, WHEY PROTEIN powder, baking powder, and salt.

2
In another large bowl, beat butter with sweetener until smooth and WELL combined. Beat in eggs, orange zest and orange extract. Beat in half of the almond flour mixture, and then beat in almond milk. Beat in remaining almond flour mixture until well combined. Spread about two thirds of the batter in prepared baking pan. Spread cranberry sauce over. Stir pecans into remaining batter and spread over cranberry sauce. Bake 40 to 50 minutes, until top is golden brown and firm to the touch, and a tester inserted in the center has no raw batter attached. REMOVE and let cool at least half an hour, then run a sharp knife around the inside edges of the pan and remove the sides.
3
Optional glaze: Stir together powdered sweetener and water and drizzle over cooled cake.
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