Cranberry Orange Coffee Cake Loaf

There are certain things in life that are just meant for each other…

Coffee and cookies.

Messy-buns and yoga pants.

Chocolate and peanut butter.

Pigs and southern accents. 

Paris and rain. 

Me and Justin Bieber.

And cranberries and orange.

The freshness of the orange zest and the sweet pop of cranberries. Yum.

And of course, what's a coffee cake without some crumble topping? A very very boring

coffee cake, I tell you. 

Cranberry Orange Coffee Cake Loaf

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

dash of orange juice

Crumble Topping 

2 tbsp. butter, melted

1/4 c. brown sugar

2 tbsp. flour

1/2 c. oats

dash of cinnamon

Preheat oven to 350.  

To prepare the crumble, mix all ingredients together until the texture of wet sand; set aside.

In a bowl whisk together the butter, sugar, egg, orange juice, and milk.  Sift together the flour, baking powder, baking soda and salt.  Add that, plus the oats, to the wet ingredients and stir until combined.  Fold in the cranberries and orange zest.  Spray an 8X4 pan with nonstick spray and pour the batter inside, making the top as even as you can.  Evenly top with the crumble topping.  Bake at 350 for 35-45 minutes, or until a toothpick inserted comes out evenly.  Let cool completely before removing from pan and slicing.