CRANBERRY ORANGE COFFEE CAKE

Photo by becky w.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

Directions

Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside. Combine 1 cup sugar, butter, eggs, orange zest and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with sour cream, until well mixed. Spoon one-third of batter into prepared pan; spread to cover bottom. Spread half of cranberry sauce on top of batter. Repeat layers, ending with batter. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely. Sprinkle with powdered sugar and nutmeg, if desired. Garnish each serving with currants, orange peel strips and mint leaves, if desired.

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