Make a delicious treat by swirling in cranberries and making this Cranberry-Orange Coffee Cake. A perfect way to start the day for your family and guests.
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 delicious 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.
Other Cranberry Desserts You Might Enjoy:
Cranberry-Orange Coffee Cake
Ingredients
Cake:
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1-1/2 cups sour cream, room temperature
- 2 teaspoons vanilla extract
- 12 Tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- zest of one orange
- 3 large eggs, room temperature
- 3/4 cup chopped pecans, toasted
- 1 (14 oz) can whole berry cranberry sauce
Glaze:
- 1 cup confectioners' sugar
- 1-1/2 Tablespoons orange juice
Directions
- Preheat oven to 350 degrees 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.
If you try a recipe, please use the hashtag #NOBLEPIG on INSTAGRAM so we can see what you’ve made. FOLLOW Noble Pig ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER to keep up with all our latest recipes.
