CRANBERRY COFFEE CAKE WITH ORANGE AND CARDAMOM

INGREDIENTS

1. 1/3 cup unsalted butter, softened
2. 1/4 cup orange juice
3. 3/4 cup whole milk
4. 1 large egg
5. 2 cups all-purpose flour
6. 1 cup granulated sugar
7. 3 teaspoons baking powder
8. 1/2 teaspoon salt
9. 1 teaspoon orange zest
10. 1 teaspoon ground cardamom
11. 1 1/2 cups Wyman’s of Maine frozen cranberries
12. 3 tablespoons turbinado sugar

INSTRUCTIONS

1. Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
2. In a large mixing bowl, use an electric mixer to mix together softened butter, orange juice, milk and egg. On top of wet ingredients, add flour, sugar, baking powder, salt, orange zest, and cardamom. Beat on low for 20-30 seconds until combined and then increase speed to medium-high and beat for 2 minutes, scraping down sides of bowl as needed.
3. Pour half of batter into prepared pan – spread to evenly cover bottom of baking dish. Sprinkle with 1 cup of Wyman’s of Maine frozen cranberries. Spread remaining batter over cranberries and then sprinkle with remaining 1/2 cup of cranberries. Sprinkle with turbinado sugar.
4. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs.
5. Let cool slightly before cutting and serving. May be served warm, room temperature, or cold.
6. Store covered for 2-3 days.

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