Recipes and Cooking Berry-Orange Coffee Cakes 4.3 (32) 4 Reviews These mini coffee cakes make a delicious breakfast, brunch, or anytime treat, and are especially nice to serve during the holidays. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2012 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 20 mins Cool Time: 5 mins Total Time: 50 mins Servings: 15 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 ½ teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon baking powder ⅓ cup butter, softened ¼ teaspoon salt ½ cup packed brown sugar ½ cup granulated sugar 1 cup whole-milk ricotta cheese 1 egg 1 tablespoon finely shredded orange peel 1 tablespoon orange juice ½ teaspoon vanilla 1 ½ cup fresh cranberries, coarsely chopped 2 tablespoon finely chopped crystallized ginger 1 cup powdered sugar 1 tablespoon orange juice ½ teaspoon vanilla 2 tablespoon butter, melted ½ teaspoon finely shredded orange peel ½ cup walnuts, toasted and chopped Directions Preheat oven to 350° F. Grease fifteen 2 1/2-inch muffin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes. Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pan on rack 5 minutes. Remove from pan; cool slightly on rack. Print Nutrition Facts (per serving) 268 Calories 11g Fat 39g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 268 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 25% Cholesterol 36mg 12% Sodium 169mg 7% Total Carbohydrate 39g 14% Total Sugars 24g Protein 5g Vitamin C 3mg 15% Calcium 60.6mg 5% Iron 1.3mg 7% Potassium 85mg 2% Folate, total 40.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.