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Orelys Cranberry Orange Pecan Coffee Cake Recipe
 

Cranberry Orange Dulcey Coffee Cake

 An orginal recipe by L'École Valrhona.
Category: Cakes and Tarts
Difficulty: Medium
 Makes 22 mini cakes of 50g each

INGREDIENTS

CAKE
 
190 g Muscovado sugar
5 g salt
2 ea orange zest
120 g butter (room temperature)
200 g Dulcey 35% Blond Chocolate
50 g eggs
7 g vanilla extract
240 g cake flour
8 g baking powder
2 g baking soda
160 g orange juice
100 g fresh cranberries
100 g pecans (coarsely chopped)
 
STREUSEL
 
60 g Muscovado sugar
115 g butter (room temperature)
135 g almond flour
115 g all-purpose flour
3 g salt
 

INSTRUCTIONS

Cake

  • In a stand mixer bowl with a paddle attachment, cream butter, sugar, and orange zest until well mixed.

  • Add eggs and vanilla extract and mix until it’s well emulsified.

  • Add the sifted dry ingredients of flour, baking powder and baking soda. Mix until just combined.

  • Add the orange juice. Stir together to incorporate.

  • Add the cranberries, pecans, and Dulcey 35% Chocolate and fold into the batter.

Streusel

  • In a stand mixer bowl and using a paddle attachment, mix until combined.

  • Break into pea size pieces and put aside in the fridge.

 
Assembly and Finishing:

  • Sprinkle the raw streusel pieces onto the cake batter.

  • Bake at 325F about 15 minutes for 50g mini cakes or until the cake is golden brown and the center is cooked through (depending on the size ) by using the skewers inserting into the center of the cake.