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Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze
Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze
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Prep Time:
25 minutes
Total Time:
2 hours 10 minutes
Indulge in a cranberry-filled coffee cake with zesty orange glaze!
Ingredients:
  • 2 cups fresh cranberries
  • 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 3 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter, softened
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 1 1/2 cups sour cream
  • 3/4 cup powdered sugar
  • 2 to 3 teaspoons orange juice
Instructions:
  • Preheat oven to 350°F and generously grease a 12-cup fluted tube cake pan.
  • In a food processor, combine all filling ingredients and process until finely chopped. Set aside. In a large bowl, mix together flour, baking powder, baking soda, and salt until well combined. Set aside.
  • In a separate large bowl, use an electric mixer to beat granulated sugar, butter, vanilla, and eggs on medium speed for 2 minutes, remember to scrape the sides of the bowl. Gradually beat in one-fourth of the flour mixture and sour cream at a time on low speed until well combined.
  • Pour half of the batter into the pan, approximately 3 cups, then gently spoon the cranberry filling over the batter, being careful not to touch the sides of the pan. Add the remaining batter on top and spread it out evenly.
  • Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool for 10 minutes in the pan on a cooling rack, then remove from the pan onto the rack. Let it cool for an additional 20 minutes. In a small bowl, combine glaze ingredients until they are thin enough to drizzle. Drizzle the glaze over the coffee cake and serve warm or at room temperature.

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