Cranberry Orange Coffeecake
Glazed Cranberry Coffeecake recipe
Yield
16 servingsPrep
20 minCook
80 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Coffeecake | |||
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sour cream, non-fat
|
|
| 1 | tablespoon |
orange juice
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 16 | ounces |
cranberry sauce
whole berry |
|
| Glaze | |||
| 1 | cup |
powdered sugar
|
|
| 1 | tablespoon |
sour cream, non-fat
|
|
| 4 | tablespoons |
orange juice
|
|
| 1 | package |
cranberries
for garnish |
*
|
| 5 |
mint leaves
for garnish |
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Coffeecake | |||
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sour cream, non-fat
|
|
| 15 | ml |
orange juice
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 462.4 | ml/g |
cranberry sauce
whole berry |
|
| Glaze | |||
| 237 | ml |
powdered sugar
|
|
| 15 | ml |
sour cream, non-fat
|
|
| 6E+1 | ml |
orange juice
|
|
| 1 | package |
cranberries
for garnish |
*
|
| 5 | each |
mint leaves
for garnish |
*
|
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.
