Cranberries are best known in fall and winter recipes. Cranberries are a “super food” and have many health benefits. The flavors of orange, cinnamon, and cardamom add to the naturally sweet and tartness of fresh cranberries to create this winter coffee cake. My new favorite baking project is the coffee cake. I can add a variety of fruits, nuts, and spices, with each layer having its own distinct flavor and texture , and together creating a beautiful cake. In variation to a traditional coffee cake this recipe begins with a lightly spiced cake, a layer of fresh cranberries, and then a oatmeal pecan streusel topping. This recipe is quick and easy to make and has healthy ingredients including maple syrup, olive oil, fresh orange, oats, and pecans.

More coffee cake recipes :

Chai Latte and Blueberry Coffee Cake

Apple Streusel Kuchen

Ingredients and Baking Tips

1. Fresh cranberries are available from October through December. They can be stored in the refrigerator for up to a month and frozen for up to one year. Cranberries are high in vitamin C, vitamin E, fiber, polyphenols, and proanthrocyanidins and have many health benefits, preventing infections, decreasing inflammation, and promoting heart and digestive health.
2. I like using maple syrup in many of my cake recipes, reducing the need for added sugar. Maple syrup has a lower glycemic index compared to cane sugar and brown sugar and is rich in antioxidants and calcium, iron, magnesium, potassium, zinc, copper, and manganese.
3. A combination of olive oil and butter adds flavor, while making a moist and tender cake.
4. This coffee cake has less sugar, is higher in fiber and includes healthier ingredients compared to traditional coffee cake recipes. Substituting healthier ingredients in baked dessert recipes is possible and the results can be flavorful and taste amazing. For ideas on how to make healthy substitutions to your recipes see 10 Tips to Healthy Home Baking.
5. Baking tools and Equipment. An electric stand mixer, measuring cups and spoons, two 6-inch spring form cake pans (or one 8-inch spring form cake pan), baking spray, parchment paper, and a baking cooling rack.

Recipe

Cranberry Streusel Coffee Cake

Cake Ingredients

• 5 tablespoons unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1/3 cup extra light olive oil
• 1/3 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon fresh orange zest
• 2 tablespoons of freshly squeezed orange juice
• 3/4 cup low fat buttermilk
• 2 cups all-purpose flour (sifted)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 1/2 cups fresh cranberries (a mix of whole and sliced)

Oatmeal Streusel Topping

• 1/4 cup all-purpose flour
• 1/2 cup old fashioned oats
• 1/4 cup chopped pecans
• 1 tablespoon white sugar
• 1 tablespoon brown sugar
• 3 tablespoons cold unsalted butter

Directions

1. Preheat oven to 350 degrees F. Spray 2- 6 inch spring form pans or one 8-inch spring form pan with baking spray then line the bottoms with parchment paper.
2. In a medium bowl whisk together, sifted flour, baking powder, baking soda, cinnamon, and cardamom. Set aside.
3. On medium speed with an electric hand or stand mixer beat butter and sugar together until smooth, add extra light olive oil and maple syrup, continue to beat until light and creamy about 3-4 minutes.
4. Add vanilla, then eggs one at a time mixing well between additions.
5. Add orange zest and orange juice, and mix well.
6. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter mixing just until flour begins to disappear. Try not to over mix.
7. Spoon batter evenly between two -6 inch spring form cake pans or one 8-inch spring form cake pan.
8. Top batter with fresh cranberries.
9. Prepare the streusel topping. In a small bowl mix the flour, oats, chopped pecans, brown and white sugars. Cut in the butter with a pastry blender or with two forks until topping resembles coarse crumbs. Sprinkle batter with streusel topping.
10. Bake on center rack of preheated oven for approximately 40- 45 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.

My summer herb and vegetable garden is the inspiration behind a new zucchini loaf recipe. Fresh herbs are easy to grow , provide many nutritional and health benefits, and add natural flavor to baking. This year I expanded my herbs to include rosemary a new favorite addition to my zucchini loaf collection. My previous recipes include Lemon Thyme Zucchini Loaf and Chocolate Zucchini Loaf with a Raspberry Buttercream Frosting. Flavors of chocolate and espresso pair well with fresh rosemary and zucchini to make a moist tender loaf with tastes similar to a chocolate iced latte.

Rosemary is easy to grow in containers and compliments well with other herbs. Rosemary does best when planted in a sunny location and in well drained soil. Whole rosemary can be added to dishes to infuse flavor or can also be used as an attractive garnish. In this recipe, I removed the leaves from the stem, then finely cut up the leaves before blending in with the butter and sugar.

Healthy Ingredients and Baking Tips

1. Zucchini: Zucchini is a good source of vitamin C and A, potassium, folate, soluble and insoluble fiber. The green skin is rich in antioxidants that help protect the body from free-radical cell damage. Grate the zucchini using a box grater or food processor. Medium size zucchini works best, to avoid excess moisture in a larger squash, drain the grated zucchini or lightly pat with a paper towel.
2. Fresh Rosemary: Rosemary can be used fresh, dried, or as an essential oil and is found in sweet and savory recipes. In this recipe, first remove the leaves from the stem and then finely chop or cut up the leaves. If fresh rosemary is not available use 1 teaspoon of dried rosemary. Blending the rosemary with the butter and sugar helps to infuse the aromatic oils.
3. 100% Cocoa powder, Mini chocolate chips, and espresso: Adds a rich chocolate flavor with a hint of espresso.
4. Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.
5. Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking. Canola oil or grape seed oil can be substituted in place of the olive oil.
6. Baking equipment: food processor or box grater, electric standup mixer with a paddle attachment or a electric handheld mixer, 8 1/2 x 4 1/2 x 2 5/8 loaf pan, measuring cups and spoons, whisk, spatula, sifter, parchment paper, no-stick baking spray, and a baker cooling rack.
7. Baking techniques: Organize all your ingredients prior to starting the recipe, butter, buttermilk, and eggs at room temperature. Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. After transferring the batter into the loaf pan, take a sharp knife and score the top by making a shallow cut down the center length of the loaf. This controls expansion during baking and adds to a beautiful presentation. During the last 5 to 7 minutes of baking time, look for browning and insert a toothpick to check if bread is cooked through.

Recipe

Chocolate Zucchini and Rosemary Loaf

• 4 tablespoons unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1 tablespoon fresh Rosemary leaves finely cut-up
• 1/4 cup extra virgin olive oil
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla
• 1/3 cup buttermilk
• 2 teaspoons instant espresso powder
• 1 1/2 cup shredded zucchini

Dry Ingredients

• 1 2/3 cups all-purpose flour sifted
• 1/3 cup 100% Cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

1/2 cup Mini chocolate chips

Directions

1. Preheat oven to 350 degrees F. Spray loaf pan with a no-stick baking spray and line the bottom and 2 sides with parchment paper.
2. In a medium bowl whisk together sifted all-purpose flour, cocoa powder, baking powder, and baking soda. Set aside.
3. On medium speed with an electric or standup mixer beat the butter and sugar together until smooth. Add rosemary leaves and blend well. Then add olive oil and maple syrup, continue to beat until light and fluffy, approximately 3-4 minutes.
4. Add vanilla, then eggs one at a time until well blended.
5. Whisk together the espresso and buttermilk.
6. On slow speed, starting and ending with flour mixture alternate with buttermilk /espresso just until blended, being careful not over mix.
7. Gently fold in shredded zucchini and mini chocolate chips.
8. Spoon batter into prepared loaf pan, and place on center rack of oven. Bake for 35 to 40 minutes, until top is lightly brown and when batter is cooked through using a tooth pick.
9. Remove from oven and place on a cooling rack for 15 minutes. Remove from loaf pan and allow to completely cool on baking cooling rack.
10. Store at room temperature for 1-2 days, or if desired wrap and place in the freezer for a later date.

Orange Chocolate Chip Mini Bundt Cakes

This is the perfect recipe for a cold winter day. It is citrus season and Orange Chocolate Chip Mini Bundt Cakes are the newest addition to my bundt cake collection. Freshly squeezed orange juice and zest with mini chocolate chips highlight this recipe. Citrus and chocolate are a classic baking combination. The bright citrus flavor of fresh oranges pairs well with the rich chocolate flavor of mini-semi sweet chocolate chips. This cake is easy to make and does not require a lot of special ingredients.

Healthy Ingredients and Baking Tips:

Fresh orange and orange zest: You will need one to two fresh oranges. Orange zest is the bright orange outer layer of the fruit. I like to use a micro-plane zester to make orange zest, but you can also use the smallest holes on a box grater. Be careful not to include the white skin of the orange as it has a very bitter taste. Mixing with a small amount of sugar can help release the flavors of the orange zest.

Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.

Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking.

Baking equipment: You will need a box grater or micro-plane zester, electric standup mixer with a paddle attachment or a electric handheld mixer, a 6 well mini bundt cake or a 6 cup bundt cake , measuring cups and spoons, whisk, spatula, sifter, no-stick baking spray, and a baker cooling rack.

Baking techniques: Organize all your ingredients prior to starting the recipe, and have butter, buttermilk, eggs, orange juice and orange zest at room temperature . Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. During the last 5 to 7 minutes of baking time, look for browning and insert a toothpick to check if bread is cooked through.

Finishing touches: These mini bundt cakes can be enjoyed plain, with a dusting of powdered sugar or top with a simple orange glaze (whisk together 1/2 cup powdered sugar with 1/8 teaspoon grated orange zest, gradually add 1-2 teaspoons of freshly squeezed orange juice to desired consistency).

Recipe

Orange Chocolate Chip Mini Bundt Cakes

Ingredients

• 6 tablespoons unsalted butter softened 
• 1/2 cup white granulated sugar
• 1/4 cup extra light tasting olive oil
• 1/4 cup maple syrup 
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup freshly squeezed orange juice
• 1 1/2 tablespoon freshly grated orange zest
• 1/2 cup buttermilk 
• 1 cup mini semi-sweet chocolate chips

Dry Ingredients

• 2 cups all purpose flour (sifted)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 

Directions: 

Preheat oven to 350 degrees F. Spray a 6 well mini bundt pan with a non-stick baking spray. 

1. In a medium bowl whisk together the sifted flour, baking powder, and baking soda. Set aside. 
2. On medium speed of an electric or standup mixer cream unsalted butter , add granulated sugar and beat until smooth, then add olive oil and maple syrup, continue to beat until light and fluffy, about 3-4 minutes. 
3. Add vanilla extract, then eggs one at a time, and mix until well blended. 
4. On slow speed gradually mix in orange juice and orange zest until well blended. 
5. On slow speed of electric mixer gradually add flour mixture and buttermilk alternately to batter,  starting and ending with flour mixture in 3 additions, being careful not to over mix. 
6. With a spatula gently fold in the chocolate chips.
7. Evenly spoon batter into the mini bundt pan. Bake for 25 to 30 minutes, until light brown in color and tops lightly spring back to touch. Cool in pan for 15 minutes and then remove to a cooling rack.

10 Tips to Healthy Home Baking

Homemade cakes and muffins are easy to make and can be more nutritious than store bought bakery. Replacing part of your recipe with healthier ingredients can improve both taste and nutrition, increasing fiber, and decreasing refined sugars, fats and oils. With nutrition and creativity as your guide there are endless ways you can make your homemade cakes and muffins a healthy option for breakfast, on the go snack, or dessert. 

1. Reduce the amount of sugar by 25% in your recipe. Granulated white sugar contributes to “empty calories”. Regular consumption of high amounts of refined sugar increases health risks of diabetes and heart disease, and contributes to weight gain. Using natural sweeteners such as bananas, unsweetened applesauce, coconut sugar, or maple syrup to replace part of the sugar adds natural flavors and nutrition to your recipe.
2. Replace butter in your recipe with healthier oils such as olive oil, grapeseed oil, or canola oil. Replace part of the fat with zucchini, applesauce, or prune puree or try using nut butters. Healthier oils contribute to your intake of monounsaturated fats and omega-3 fatty acids and aid in the absorption of fat soluble vitamins A, E, and K.
3. Replace 1/3 to ½ of white flour with almond flour, whole wheat pastry flour, or coconut flour. For every one cup white flour use ¾ cup of whole wheat pastry flour. Using unprocessed flours can help meet your daily fiber goals. Fiber helps to stabilize blood sugars and provides important prebiotics to support healthy good gut bacteria.
4. To increase nutrition add fresh or frozen berries, apples, shredded carrots or zucchini, pumpkin puree, nuts, seeds, unsweetened coconut flakes, ground flaxseed or wheat germ.  Limit artificial flavorings and candies, that can add unnecessary calories and increase refined sugars.
5. For a vegetarian option to eggs, mix 1 tablespoon ground flaxseed meal with 3 tablespoons of water, mix together and allow to sit in the refrigerator for 15 minutes to thicken. 
6. Add natural spices, pure extracts, fresh lemon or orange zest for added flavor. Natural spices contain antioxidants and phytochemicals that support the immune system. I like to add a chai spice blend of cinnamon, ginger, cardamom, and allspice.  
7. Using plain yogurt or buttermilk helps to add moisture, tenderize and provide a softer texture.
8. For recipes using chocolate, substitute with 100% unsweetened cocoa powder, 70% or greater dark chocolate, or cocao nibs. I like to add 1-2 teaspoons of instant espresso to recipes to bring out the rich chocolate flavors. 
9. Skip heavy sugar sweetened frostings for a light glaze or simply add a topping made of nuts or seeds. 
10. Use organic whole-food unprocessed ingredients and avoid artificial food colorings or extracts. For added color use strawberries, raspberries, blueberries, beets, carrots, and pumpkin puree. Natural foods provide both color and added nutrition.

Healthy homemade baking is easy, guilt-free and can contribute to your healthy eating goals. Update a cherished family recipe or try one of the following recipes.

Chocolate Zucchini Muffins

Red Velvet Beet Cupcakes

Chai Spice Apple Zucchini Bundt Cake