Orange Cranberry Coffee Cake

This elegant coffee cake is a rich and incredibly satisfying, a medley of orange and cranberry which produces a delectable and over the top sinfully decadent dessert

Ingredients

• 3/4 cup (180 ml) butter - at room temperature
• 1-1/2 cups (240-120 ml) sugar
• 3 eggs - room temperature
• 2 teaspoons (10 ml) almond extract
• 1- zest of one orange (substitute 1 teaspoon (5 ml) Grand Marnier) I added both.
• ¾ cup (180 ml) minced dried cranberries
• 3 cups (720 ml) all purpose flour
• 1-1/2 teaspoons (5-2.5 ml) baking soda
• 1-1/2 teaspoons (5-2.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 1-1/2 cups (240-120 ml) of sour cream - room temperature
• 1 can whole berry cranberry sauce - removed from can. loosely tossed to separate

Method

1. Butter and flour a 12 inch (30 cm) bundt or tube pan. Preheat the oven to 350 degrees (175°C).
2. Using a stand mixer with the paddle attachment, cream the butter and sugar together. Add the eggs one at a time and beat at medium speed for 2 minutes. Scrape down the sides of the bowl.
3. Add the extract, zest, and minced cranberries and mix to incorporate.
4. Combine four, baking soda, baking powder, and salt. Add half to the butter mixture along with half of the sour cream and mix well. Scrape down the sides of the bowl. Repeat with the remaining flour mixture and sour cream and mix until incorporated.
5. Spread approximately 1/3 of the cake batter into the pan and top with 1/3 of the cranberry sauce. Be careful to spread the cranberry sauce into the middle of the pan, avoiding contact with the sides and center of the pan, where it will stick. Repeat twice more.
6. Bake at 350' for 65-70 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake for 20 minutes, then remove to a wire rack.

Accompanying sauce

or...you can make Julia's Cranberry Sauce, so easy and so much better then the store bought... See the accompanying recipe: Julia's Cranberry Sauce.