Cranberry-Orange Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
cooking spray |
1 tablespoon all-purpose flour |
1/2 cup butter or stick margarine, softened |
1 1/3 cups sugar |
2 large eggs |
2 teaspoons vanilla extract |
1 cup 50%-less-fat sour cream (such as daisy) |
2 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/2 cup dried cranberries |
3 tablespoons chopped walnuts |
2 tablespoons brown sugar |
2 tablespoons grated orange rind |
1 teaspoon ground cinnamon |
2/3 cup sifted powdered sugar |
2 teaspoons fresh orange juice |
Directions:
1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon flour, and set aside.
3. Beat butter in a large bowl at medium speed of a mixer until creamy; gradually add sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream, beating just until blended.
4. Combine 2 cups flour, baking powder, and salt; gradually add to sour cream mixture, beating just until smooth.
5. Combine cranberries and next 4 ingredients, stirring well. Spoon 1/3 of batter into prepared pan. Sprinkle cranberry mixture around center of batter. Spoon remaining batter over cranberry mixture, smoothing with a spatula. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on a wire rack.
6. Combine powdered sugar and orange juice, stirring well; drizzle over cake.
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