Cranberry-Orange Coffee Cake

Recipe from

Oxmoor House

Nutritional Information

Calories 248
Fat 8.4 g
Satfat 4.4 g
Protein 3.4 g
Carbohydrate 39.5 g
Cholesterol 48 mg
Iron 1.1 mg
Sodium 206 mg
Caloriesfromfat 30 %
Fiber 0.8 g
Calcium 83 mg


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


Preheat oven to 350°.

Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon flour, and set aside.

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.

Combine 2 cups flour, baking powder, and salt; gradually add to sour cream mixture, beating just until smooth.

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.

Combine powdered sugar and orange juice, stirring well; drizzle over cake.