Cranberry Orange Coffeecake
Submitted by bobdee
Cranberry orange Bundt coffee cake with sour cream batter, three swirled layers of whole-berry cranberry sauce, and a tangy orange glaze. Holiday-ready bake.
YIELD
16 servingsPREP
20 minCOOK
80 minREADY
100 minA holiday-season Bundt coffee cake with three ribbons of whole-berry cranberry sauce running through a tender sour cream and orange batter. Topped with a tart orange glaze and sugared fresh cranberries for a centerpiece that earns its place on a brunch buffet.
The sour cream is doing critical work in this batter. Its acidity reacts with the baking soda for a finer, more tender crumb than plain milk would give, and the fat content keeps the cake moist for several days after baking. Greek yogurt works as a substitute, but full-fat sour cream gives the richest result.
Layering the cranberry sauce in thirds rather than dumping it all at once spreads the tart-sweet ribbon evenly through every slice. Each cut shows neat stripes of red against the golden cake, which is what makes this cake feed both the eyes and the appetite at holiday gatherings.
Pro Tips
- Grease the Bundt pan thoroughly and dust with flour. A 12-cup Bundt has lots of crevices that catch a sticky cake
- Spoon the cranberry sauce in dollops between batter layers rather than pouring. Pouring can break the layers down
- Cool exactly 10 minutes before turning out. Wait too long and the cake sticks. Turn too soon and it falls apart
- Glaze the cake only after it’s fully cool. Warm cake melts the glaze into a thin syrup
Variations
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease and flour a 12-cup Bundt pan.
In a large bowl, beat sugar and butter at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating, scraping bowl often, until well mixed.
Continue beating, adding flour, baking powder, baking soda and salt alternately with sour cream, scraping bowl often, until well mixed. By hand, stir in orange juice and orange peel. Spoon ⅓ of the batter into prepared pan. Spread ⅓ of the cranberry sauce on top. Repeat layers twice, ending with cranberry sauce.
Bake for 60 to 70 minutes (check after 50 minutes), or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan. Cool completely. In a medium bowl, stir together powdered sugar, sour cream and orange juice.
Drizzle over cooled coffeecake and garnish with sugared cranberries and mint leaves.
To make sugared cranberries:
Stir together 2 tablespoons water and 1 tablespoon corn syrup in a small bowl. Dip cranberries in water mixture then roll in sugar. Place on waxed paper and refrigerate for at least one hour before using.
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