Cranberry-Orange Coffee Cake

Is there anything better a nice piece of coffee cake in the morning with your coffee or tea?  There isn’t for me.  This cake is such the perfect mix of sweet and crunch with the toasted pecans.  In fact, I liked it so much, I knew I had to get this cake out of the house…so I gave all of it away.  Minus this delicous piece.  I would have eaten the whole thing otherwise. 

It’s the perfect, perfect treat for this time of year! 

Well, I have to run as Thanksgiving Day preparations must begin and the snow has begun to fall outside….a perfect evening.

Preheat oven to 350o F.  Grease and flour (really well) a 12 cup tube or Bundt pan.  In a bowl, whisk flour, baking powder, baking soda and salt.  In a separate bowl, mix sour cream and vanilla.

In a large bowl using an electric mixer on medium speed, cream butter, both sugars and orange zest until fluffy and light, about 2 minutes.  Beat in eggs, one at a time.  Scrape down bowl.  Beat in half the flour mixture, then all of the sour cream, then remaining flour, beating until just combined.  Fold in pecans.

In a medium saucepan, warm cranberry sauce over medium-low heat, stirring, until softened.  Spread 1/3 of the batter in the pan. Spread 1/2 of cranberry sauce over.  Repeat layers, ending with last 1/3 of cake batter.

Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern.  Bake cake until skewer inserted in center comes out clean, 55 to 65 minutes.  Let cake cool in pan on a wire rack for 10 minutes; unmold onto rack to cool completely.

When cake is cool, whisk together confectioners’ sugar and juice until glaze is smooth and has desired consistency (add more juice or sugar if too thick or thin).  Drizzle glaze over cake.  Let stand until glaze sets, about 10 minutes.

Cranberry-Orange Coffee Cake
From All You

Cake:
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sour cream, room temperature
2 teaspoon vanilla extract
12 Tablespoons (1-1/2 sticks) unsalted butter, room temperature
1 cup sugar
1/2 cup packed dark brown sugar
Zest of one orange
3 large eggs, room temperature
3/4 cup chopped pecans, toasted
One 14 ounce can whole berry cranberry sauce

Glaze:
1 cup confectioners’ sugar
1-1/2 Tablespoons orange juice

Preheat oven to 350o F.  Grease and flour (really well) a 12 cup tube or Bundt pan.  In a bowl, whisk flour, baking powder, baking soda and salt.  In a separate bowl, mix sour cream and vanilla.

In a large bowl using an electric mixer on medium speed, cream butter, both sugars and orange zest until fluffy and light, about 2 minutes.  Beat in eggs, one at a time.  Scrape down bowl.  Beat in half the flour mixture, then all of the sour cream, then remaining flour, beating until just combined.  Fold in pecans.

In a medium saucepan, warm cranberry sauce over medium-low heat, stirring, until softened.  Spread 1/3 of the batter in the pan. Spread 1/2 of cranberry sauce over.  Repeat layers, ending with last 1/3 of cake batter.

Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern.  Bake cake until skewer inserted in center comes out clean, 55 to 65 minutes.  Let cake cool in pan on a wire rack for 10 minutes; unmold onto rack to cool completely.

When cake is cool, whisk together confectioners’ sugar and juice until glaze is smooth and has desired consistency (add more juice or sugar if too thick or thin).  Drizzle glaze over cake.  Let stand until glaze sets, about 10 minutes.

Other Cranberry Desserts You Might Enjoy:
Pear Cranberry Pie with Oatmeal Streusel
Cranberry Apple Cobblers

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11 Comments

  1. Laura 1

    Baking powder is listed twice in the ingredients. I’m sure one is supposed to be baking soda. Which one?

  2. Sara in NY 2

    I love the idea of using whole-berry cranberry sauce in here,as it’s already sweetened. Very nice. I can’t wait to try it.

  3. Noble Pig 3

    Thanks for noticing, I’ll correct it!!

  4. Love how this has actual cranberry sauce in it!

  5. Such a gorgeous cake. I love the combination of orange and cranberry. I made mini loaves with this same combination. Have a wonderful Thanksgiving!

  6. jancd 6

    I made this cake tonight, so we could have it for breakfast in the morning and we could hardly wait for it to cool to try a slice tonight. It smelled wonderful while it was baking and the wait was worth it. Thanks for the great pre-Thanksgiving snack.

  7. I made this cake as part of our Thanksgiving festivities, and it was absolutely wonderful. I have a secret addiction to the cranberry orange muffins at Target’s bakery, and have searched for a recipe with a similar flavor and texture. This is it! This cake lived up to my expectations and then some. I think I’ll make mini ones for teacher gifts this year.

  8. I made this recipe into muffins today for a bake sale, and they were a huge hit. The recipe makes 24 regular sized muffins with about a 25 minute bake time. I filled the muffin cups about halfway with batter, then added cranberry sauce (about 3 berries plus some sauce in each), then filled nearly to the top with batter. I made the glaze a little thicker than normal for the tops so that it wouldn’t run down the sides. Thanks again for such a great recipe!

  9. LOUISE 9

    BEST EVERCOFFEECAKE MY FAMILY LOVED IT IS VERY MOIST AND DID NOT DRY OUT. TOTALLY AWESOME.

  10. Wonderful flavor combination. This cake would be a great way to use my left over cranberry sauce.

  11. Nancy Hopkirk 11

    I made this wonderful bundt cake this afternoon…Fantastic, only change is I had my own homemade cranberry-orange sauce, I always keep some in the freezer for turkey sandwiches, I stock up on fresh cranberries in the fall and freeze them.
    Thank you ! Delish !

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