I don’t know about y’all, but cranberry orange is one of those flavor combinations that wakes me up better than a 6-mile run in the morning.
Just so we’re clear here, I am NOT running while pregnant. I wasn’t doing it a ton before, so it didn’t make sense to try to keep training after I found out. Which is precisely why I need cranberry orange coffee cake – no caffeine, no running – what’s a girl to do?
All I have to say is thank the Lord for orange zest with its bright color and equally bright flavor. Or the little bursts of cranberries, which I’m obsessed with lately, that brighten the day with every little bite. Or big bite. To each their own.
- 1/4 cup (4 Tbsp) butter, melted
- 1/3 cup + 1 Tbsp of sugar
- 1 egg
- 1/3 cup of milk
- 1 scant cup of flour
- 1/2 cup rolled oats
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup of cranberries
- zest from one whole orange
- 1/4 cup brown sugar (for sprinkling on top)