Cranberry lovers rejoice! This equally tart and sweet cake makes a spectacular holiday morning treat. Easy to make, this baked delight showcases the tantalizing tangy taste of fresh, red cranberries juxtaposed with a moist, semi-sweet, orange juice laced cake. It serves double duty as a dessert with the addition of a sprinkle of vegan powdered sugar on top and nondairy frozen “ice cream” served on the side. Deck the halls!
Christmas Cranberry Coffee Cake
Makes 8 servings
2 cups fresh cranberries
1 tablespoon maple syrup
1 1/2 cups whole-wheat flour
2 teaspoons baking powder
¼ teaspoon sea salt
½ cup firmly packed light or dark brown sugar
3 tablespoons ground flaxseeds
1 ½ cups orange juice
½ cup chopped walnuts
Preheat the oven to 350 degrees F. Lightly spread vegan margarine over the sides of an 9-inch round baking pan, then line the bottom with unbleached parchment paper.
Put the cranberries and maple syrup in a medium bowl and gently stir to evenly coat them with the maple syrup. Arrange the cranberries in a single layer in the bottom of the prepared pan.
To make the cake, put the flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and ground flaxseeds and stir with the whisk to combine. Add the orange juice and stir just until evenly incorporated and smooth. Add the walnuts and stir just until combined.
Pour the mixture evenly over the cranberries in the pan and smooth the top. Bake for 45 to 50 minutes, or until the top is golden and firm and a toothpick inserted in the center comes out clean.
Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 to 15 minutes longer before slicing. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 3 days.