Cranberry-Orange Coffee Cake

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 8.4g
  • Saturated fat: 4.4g
  • Protein: 3.4g
  • Carbohydrate: 39.5g
  • Cholesterol: 48mg
  • Iron: 1.1mg
  • Sodium: 206mg
  • Calories from fat: 30%
  • Fiber: 0.8g
  • Calcium: 83mg

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

Preparation

  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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