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The Yankee Express

Healthier baking in the Blackstone Valley

By Christine Galeone
Many people are familiar with that old saying, “March comes in like a lion and goes out like a lamb.” But in New England, you just never know. Sometimes, in this part of the country, March is still roaring on the eve of April 1.
As we make the potentially slow or unsteady transition from winter weather to spring weather, it helps to have some recipes that have the warmth and heartiness of winter comfort food and the optimism of spring and summer baked goods. This one for cranberry orange coffee cake is one of them.   
Although coffee cake isn’t generally considered a healthy treat or breakfast food, this cranberry orange coffee cake recipe is healthier than many others that contain an abundance of saturated fat and sugar, which can lead to heart disease and inflammation. It’s also a bit healthier because of some of its ingredients. 
Walnuts, which are certified by the American Heart Association’s Heart-Check mark, contain more omega-3 fatty acids than any other nuts. They’re also a source of antioxidants, magnesium, vitamin E and selenium, and they might reduce inflammation. They’re considered heart healthy and brain healthy. Cinnamon has antioxidant properties. And orange juice is brimming with vitamin C – and calcium, if it’s fortified.
Cranberries are also a nutritious ingredient. Because they’re rich in antioxidants, contain vitamin C, vitamin E, vitamin K, manganese and a-type proanthocyanidins, which are only found in cranberries, they can benefit most people in several ways. They can help to prevent urinary tract infections as well as oral health problems. They can also reduce inflammation, promote healthy digestion, and help improve heart health. The only people who many experience a negative impact from cranberries are those with kidney stones and those taking blood thinners. 
Cranberry Orange 
Coffee Cake
Ingredients:
1 cup of Cranberries (rinsed fresh or lightly sweetened dried cranberries)
1 ½ cups of flour
½ cup of Sugar
2 tsp. of baking powder
½ tsp. of salt
½ cup of orange juice
¼ cup of light olive oil
1 well-beaten egg 
Topping:
1/4 cup of brown sugar
1 tsp. of cinnamon
1 tbsp. of flour
1/2 cup of chopped walnuts
1 tbsp. of light olive oil
Directions:
• In a large bowl, mix together the dry ingredients.
• In another large bowl, mix together the olive oil, orange juice and egg.
• In three to four steps, add and stir the dry mixture into the wet mixture.
• Pour the batter into a 9X9” baking pan.
• Mix together the topping ingredients.
• Dot the cranberries throughout the batter.
• Distribute the topping evenly on top of the batter.
• Bake at 375 degrees for 25-30 minutes.
Makes about 16 small servings or 8 generous servings.
*Refrigerating the coffee cake will make it last a little longer. 
Since it’s not too hearty and not too light, this cranberry orange coffee cake can serve as an ideal choice for breakfast, brunch or snacks during this unpredictable time of the year. Happy (healthier) baking!