Cranberry-Orange Coffee Cake

By pinkadidas178

Ingredients

• Glaze:
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sour cream, at room temperature
• 2 teaspoons vanilla
• 12 tablespoons butter, at room temperature
• 1 cup sugar
• 1/2 cup packed brown sugar
• Zest of 1 orange, grated
• 3 large eggs, at room temperature
• 3/4 cup chopped toasted pecans
• 1 14 ounce can cranberry sauce
• 1 cup confectioners sugar
• 1 1/2 tablespoon orange juice

Preparation

Step 1

Mix together flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, mix together sour cream and vanilla.

In a third large bowl, using a mixer, beat butter, both sugars, and orange zest until fluffy. Beat in eggs, one at a time, scraping sides after all is mixed.

Beat in half of flour mixture. Mix in all of sour cream mixture. Then add rest of flour mixture and mix until well combined. Fold in pecans with wooden spoon. Heat cranberry sauce over low heat until softened.

Spread 1/3 of the batter evenly in a greased bundt pan. Spread half of the cranberry sauce over the batter. Repeat layers, ending with cake batter on top. Gently run a skewer or thin knife through batter to swirl cranberry sauce throughout.

Bake at 350 degrees for 55-65 minutes until knife or skewer inserted cake comes out clean. Let cool for 10 minutes in pan prior to releasing from pan and cooling on wire rack.

Glaze:
Whisk together confectioners sugar and orange juice until smooth. Add more sugar or juice to reach desired consistency. Drizzle over cooled cake and let set for 10 minutes to set glaze.