This grain free and Paleo Cranberry Orange Coffee Cake is made with homemade cranberry sauce and has plenty of sweet cinnamon crumb topping made with real food ingredients. No one will believe this coffee cake is Paleo and actually good for you!
As promised, I have more recipes up my sleeve (literally) involving Emily’s favorite cranberry sauce! I am going to be totally honest with you and say that this one is my favorite – which is why I had to post it ASAP after sharing the cranberry sauce.
Ingredients in Cranberry Orange Coffee Cake
So, you might be wondering what exactly makes this cranberry orange coffee cake so much more incredible than any other Paleo coffee cake. And no worries – I’m happy to tell you all about it!
Cake: First, the “cake part” is taken to another level with a few ingredients that I save for very special occasions. 1.) orange juice 2.) orange zest (I only zest when I’m feeling extra motivated) and 3.) pure almond extract. I know, I saved the best for last.
Almond extract is one of those special ingredients that leaves a major mark wherever it falls. It’s pure ecstasy, I’ll be honest. Macaroons, marzipan, tri-color cookies. They are nothing without almond extract!
Cranberry Sauce: And then, of course, the cranberry sauce comes in – layered in between the batter. You can use my easy homemade recipe for cranberry sauce, or, you can simply use organic whole berry cranberry sauce – perfectly legal in my eyes.
And spices! To complement the orange cranberry theme, I decided to spice the batter with cinnamon, ginger, and allspice.
I can’t even with this cranberry orange coffee cake. And I can’t even with the fact that I just said can’t even, but whatever – it’s the best I can do to describe my feelings for this coffee cake! You want to make this one, you really, really want to. I take no credit – the recipe just sort of put itself together, and whoa, here it is.
How to Make Coffee Cake
Almost all coffee cakes are typically made with 2-3 layers. Here are the steps you’ll need follow to make this easy cranberry orange coffee cake:
- Whisk together the wet ingredients and sugar in a large bowl. You can use an electric mixer if you like.
- Next, whisk together the dry ingredients in another bowl.
- Stir the dry mixture into the wet mixture gently, until the batter is just combined.
- Spread half of the batter in the bottom of a prepared cake pan.
- Spread your cranberry sauce over the batter. Don’t worry about making it perfect – the messier the better!
- Spread the other half of the cake batter over top and get ready top and bake!
Holy flavor – and I haven’t even gotten to the cinnamon crumb topping yet. Are you starting to see why this one’s my favorite?
How to Make Cinnamon Streusel Crumb Topping
The cinnamon crumb top on this cranberry coffee cake is seriously delicious and super easy to make. You’ll need the following ingredients:
- Blanched almond flour
- Coconut oil
- Ground cinnamon
- Coconut sugar
I use a pastry blender to combine everything in a medium sized bowl, but, you can also use a fork and get the same results.
Just make sure your coconut oil has been chilled prior to blending to get the “crumble” just right.
Then, don’t hold back with “sprinkling” it over the cake – use every crumb! You won’t regret it.
How to Keep Cake from Sticking to the Pan
Instead of coating the pan with some kind of fat and flouring it, I just use parchment paper – it’s magical!
Simply cut your parchment paper just long enough that it rises above the sides of the pan.
You’ll end up with “handles” of parchment that you can use to pull your cooled cake right out of the pan leaving little to no sticky baked on batter mess at all!
How long does coffee cake last in the fridge?
Typically coffee cake can last around 5 days when packed in an airtight container and refrigerated.
Since this Paleo coffee cake recipe contains a layer homemade cranberry sauce, I’d recommend storing it in the fridge for up to 4 days.
Paleo Cranberry Orange coffee cake is going to be your new holiday baking obsession!
Now, let’s start baking!
Paleo Cranberry Orange Coffee Cake
Paleo Cranberry Orange Spiced Coffee Cake
For the cake:
- 3 eggs
- 3 Tbsp organic coconut oil melted and cooled a bit (not hot)
- 1/4 cup 100% orange juice
- 1/2 cup organic coconut sugar
- 2 tsp orange zest
- 1/2 tsp pure almond extract
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ginger
- dash salt
- 1/2 cup homemade cranberry sauce or organic whole berry cranberry sauce
- Line an 8x8 inch cake pan with parchment paper on the bottom and a couple of inches up the sides. Preheat your oven to 350 degrees.
- In a large bowl, whisk together the eggs, 1/2 cup coconut sugar, orange juice, coconut oil, almond extract, and orange zest until smooth.
- In a separate bowl, combine the almond flour, tapioca flour, baking soda, salt, and spices.
- Gently stir the dry mixture into the wet until a batter forms.
- Spread about 1/2 of the batter over the bottom of the cake pan, then cover with all of the cranberry sauce (doesn't have to be an even layer, messy is fine!) and then spread the remaining batter over the cranberry sauce, set aside.
- In a small bowl combined all the ingredients for the crumb top using a fork or pastry blender until a crumbly mixture forms, then spread out evenly over the top of the unbaked cake.
- Bake in the preheated oven for 35 minutes or until set in the center and a toothpick comes out clean. Allow the cake to cool completely in the pan, then cut into pieces to serve.
- Store leftovers in the refrigerator for up to 4 days. Enjoy!
Want more Paleo baking recipes? Try one of these!
Favorite baked good involving almond extract?
Have you ever used cranberry sauce in a cake?
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