Cranberry Orange Coffee Cake

This delicious recipe was sent to me by a kindred spirit. Ben and I were able to enjoy a slice the day after it was baked, but then our lovely Doodle Willow decided she wanted a slice too and knocked it to the floor when we were went on an errand and decided to take a couple of bite.s I will be making this cake again in the future and when I do, I will be able to take a better photo.

When I made it, I added some a sprinkle of spices such as ginger and allspice along with some lemon zest and the orange zest, since the mixture was on the counter for an herbal tea I will be making.

This coffee cake recipe will create 12 slices

Prep Time is 15 minutes - 20 minutes

Cook Time is about 50 - 65 minutes depending upon your oven

Preheat oven to 350 degrees F

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon table salt

1 1/2 cups room temperature sour cream

2 teaspoons vanilla extract

12 Tablespoons softened unsalted butter

1 cup granulated sugar

1/2 cup packed dark brown sugar

Zest of one orange

3 large room temperature eggs

3/4 cup toasted and chopped pecans

1 (14 oz can) whole berry cranberry sauce

Glaze:

1 cup confectioner’s sugar

1 1/2 tablespoons orange juice (or to your desired thickness)

Preheat the oven to 350 degrees F.

Grease and flour a 12 cup tube or bundt pan really well.

In a separate bowl, whisk flour, baking powder, baking soda, and salt and set aside.

In a separate bowl mix sour cream and vanilla together and set aside.

In a large bowl, cream the butter, both sugars, and the orange zest until fluffy and light.  This will take about two minutes with an electric mixer.

Beat in eggs one at a time.

Scrape down the bowl.

Beat in half of the flour mixture, then all of the sour cream, then add the remaining flour, beating until just combined.

Fold in the toasted pecans.

Prepping to fill the bundt pan:

In a medium saucepan, warm the cranberry sauce over medium -low heat and stir until softened.

Spread 1/3 of the batter in the bundt pan, then 1/2 of the cranberry sauce on top of the batter. Repeat with the last layer being the batter.

Gently swirl a thin knife or skewer through the batter to swirl the cranberry sauce into a marble pattern.

Bake the cake until a skewer comes out clean. 50 to 65 minutes.

Let the cake cool in the pan for 10 minutes: then flip onto a wire rack to unmade it and let cool completely.

Once the cake is cool, whisk together confectioner’s sugar and orange juice until the glaze is smooth and is at your desired consistency (add more juice or sugar if too thick or too thin).

Drizzle the glaze of there cake.

Let stand for about 10 minutes or until the glaze sets before serving.