Cranberry-Orange Coffee Cake

The glaze used here is also available as a standalone recipe: Orange Glaze (Cranberry-Orange Coffee Cake).

Ingredients

Cake

• 3 cups (720 ml) all-purpose flour
• 1-1/2 teaspoons (5-2.5 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 1/2 teaspoon (2.5 ml) table salt
• 1-1/2 cups (240-120 ml) sour cream, room temperature
• 2 teaspoons (10 ml) vanilla extract
• 12 Tablespoons (180 ml) unsalted butter, softened
• 1 cup (240 ml) granulated sugar
• zest of one orange
• 3 large eggs, room temperature
• 3/4 cup (180 ml) chopped pecans, toasted
• 1 (14 oz) can whole berry cranberry sauce

Glaze

(I didn't do the glaze.)

• 1 cup (240 ml) confectioners' sugar
• 1-1/2 Tablespoons (15-7.5 ml) orange juice

Directions

1. Preheat the oven to 350 degrees F (175°C). Grease and flour (really well) a 12 cup (2.88 L) tube or Bundt pan.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt. In a separate bowl, mix the sour cream and vanilla.
3. In a large bowl using an electric mixer on medium speed, cream the butter, sugar, and orange zest until fluffy and light, about 2 minutes. Beat in the eggs one at a time, then scrape down the bowl.
4. Beat in half the flour mixture, then all of the sour cream, then the remaining flour, beating until just combined. Fold in the pecans.
5. In a medium saucepan, warm the cranberry sauce over medium-low heat, stirring, until softened.
6. Spread 1/3 of the batter in the pan. Spread 1/2 of the cranberry sauce over it. Repeat the layers, ending with the last 1/3 of the cake batter.
7. Gently run a skewer or thin knife through the batter to swirl the cranberry sauce in a marble pattern.
8. Bake the cake until a skewer inserted in the center comes out clean, 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack to cool completely.
9. When the cake is cool, whisk together the confectioners' sugar and juice until the glaze is smooth and has the desired consistency (add more juice or sugar if too thick or thin). Drizzle the glaze over the cake, then let stand until the glaze sets, about 10 minutes.