Perfect for a lazy weekend, this cranberry chocolate coffee cake combines all the best flavors into one treat! A buttery, sweet topping made with rolled oats, almonds and brown sugar adds texture and crunch to this delicious coffee cake, and cranberries and chocolate, worked right into the cake batter, provide tartness and sweetness for the perfect balance. Serve for breakfast, brunch or enjoy as dessert!
Preheat oven to 350ºF. Prepare a 9 in.x 13 in. pan with vegetable pan spray.
Prepare topping: in a medium bowl, combine butter, oats, flour, almonds, sugars, cinnamon and salt. Use pastry blender or fork to cut-in butter until mixture is crumbly and well combined; set aside.
For cake, in a small bowl, combine flour, baking soda, salt and cinnamon.
In a large mixing bowl, beat butter and sugar with electric stand mixer or hand mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest, juice, and vanilla extract. Add flour mixture alternately with buttermilk; beating at low speed just until combined. Stir in cranberries and chocolate chips. The batter will be thick.
Spread batter into prepared pan and sprinkle with topping.
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Dust with confectioners’ sugar, if desired. Serve warm.