Wake up for the holiday season to a cranberry coffeecake with hibiscus glaze:
I’m low key crazy for coffeecake. I always have been. I remember my grandfather would give me $3 everyday to buy nutrition at school, and I would use a portion of that money to buy a piece of coffeecake without fail. That’s where my love of coffeecake began. Fast forward to the present day and the want of waking up to fresh coffeecake at home is strong, especially during the festive 12 days of Christmas.
My holiday season needed a delicious Cranberry Coffeecake dressed in a hibiscus glaze to be complete. Not only for breakfast but anytime of the day the Cranberry Coffeecake craving hits.
Ingredients for Cranberry Coffeecake with Hibiscus Glaze:
- 1 cup sliced almonds
- 1 1/4 cup flour
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 stick butter (melted)
- 1 cup sugar
- 1 cup orange juice
- 12 oz. fresh cranberries
- 1/2 cup olive oil
- 1 cup bakers sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 2 eggs
- 2/3 cup sour cream
- 1 2/3 cups flour
- 2 cups confectioners sugar
- 2 tablespoons steeped hibiscus flower water (see my stories highlight on IG under coffeecake to see more)
Preheat the oven to 350 degrees Fahrenheit and grease two 9″ round pans.
For the topping: Mix together almonds, flour, sugar, brown sugar, cinnamon, and salt until combined. Then pour melted butter over dry ingredients. Mix with a fork until crumbs form. Set to the side.
For the filling: Add sugar and orange juice to a small sauce pan over a medium flame. Allow the mixture to come to a boil then add in the cranberries and lower the flame to a simmer. Cook for 10 to 15 minutes most of them will pop open. I usually will mash the cranberries with a potato masher to smash them completely. Remove from flame and allow to cool to room temperature. Will make 2 cups.
For the cake: In a stand up mixing bowl, beat together olive oil, sugar, salt, baking powder and vanilla until combined about 3 minutes. Add in the eggs and mix on medium speed until incorporated. Add the flour into the sugar/olive oil mixture in small 3 portions alternating with the sour cream. POUR the batter evenly between the two greased pans. Top the cake batter with 1 cup of cranberry filling per pan and spread it with the back of a spoon to reach the edge. Then evenly distribute the topping over the cranberries. Bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool overnight.
For the glaze: Place 7 to 8 hibiscus flowers in a bowl with a cup of boiling hot water. Let flowers steep for 20 minutes. Mix 2 tablespoons of hibiscus water with confectioners sugar to make a thick glaze. Drizzle over cake when ready to serve.
If you’re looking for a fruitcake, I got you covered.