This Cranberry Orange Coffee Cake is perfect for all your holiday brunches! Made with fresh orange, cranberries and a delicious spiced crumble topping!

1 cup low fat Ricotta cheese

3/4 cup white sugar

2 eggs

2 tablespoons orange juice

zest of one orange

2 teaspoons vanilla extract

1/4 cup unsalted butter (melted)

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup brown sugar

1 1/2 teaspoon cinnamon

2 cups fresh cranberries

1/2 cup all purpose flour

1/3 cup white sugar

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

3 tablespoons melted butter

Preheat your oven to 350 degrees Fahrenheit.
In a large bowl combine the ricotta, sugar, eggs, orange juice and zest, vanilla, and melted butter with a wire whisk until well combined.
Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
Prepare a 9-inch spring form pan, greasing it well.
Spoon half the batter into the bottom of the pan (the batter will be very thick).
Combine the brown sugar and cinnamon in a bowl and sprinkle the mixture over the amount of batter in the bottom of the pan.
Spoon the second half of the batter over the cinnamon sugar layer and smooth out the top as much as possible.
Add the cranberries to the top of the batter in an even layer.
Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
Sprinkle the streusel topping evenly over the top of the cranberries.
Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Allow to cool completely before releasing the spring form pan and slicing to serve.