Cranberry-Orange Coffee Cake

Print Email

Is there anything better a nice piece of coffee cake in the morning with your coffee or tea? There isn't for me. This cake is such the perfect mix of sweet and crunch with the toasted pecans. In fact, I liked it so much, I knew I had to get this cake out of the house...so I gave all of it away. I would have eaten the whole thing otherwise. It's the perfect, perfect treat for this time of year!

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sour cream, room temperature
2 teaspoon vanilla extract
12 Tablespoons (1-1/2 sticks) unsalted butter, room temperature
1 cup sugar
1/2 cup packed dark brown sugar
Zest of one orange
3 large eggs, room temperature
3/4 cup chopped pecans, toasted
One 14 ounce can whole berry cranberry sauce

1 cup confectioners' sugar
1-1/2 Tablespoons orange juice

Preheat oven to 350° F. Grease and flour (really well) a 12 cup tube or Bundt pan. In a bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, mix sour cream and vanilla.

In a large bowl using an electric mixer on medium speed, cream butter, both sugars and orange zest until fluffy and light, about 2 minutes. Beat in eggs, one at a time. Scrape down bowl. Beat in half the flour mixture, then all of the sour cream, then remaining flour, beating until just combined. Fold in pecans.

In a medium saucepan, warm cranberry sauce over medium-low heat, stirring, until softened. Spread 1/3 of the batter in the pan. Spread 1/2 of cranberry sauce over. Repeat layers, ending with last 1/3 of cake batter. Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern. Bake cake until skewer inserted in center comes out clean, 55 to 65 minutes. Let cake cool in pan on a wire rack for 10 minutes; unmold onto rack to cool completely.

When cake is cool, whisk together confectioners' sugar and juice until glaze is smooth and has desired consistency (add more juice or sugar if too thick or thin). Drizzle glaze over cake. Let stand until glaze sets, about 10 minutes.

-Recipe courtesy of The Noble Pig


restaurant news

Seiyo Sushi and Wine Shop
by Kitty Kaufman

seiyo sushi-barSeiyo Sushi & Wine Shop in Boston's South End on Washington Street has a patio where you can eat as well as watch ambulances shrieking their way to Boston City Hospital but all in a good way. Our...

Restaurant Prune
New York
by Brenda Athanus

prunemenuDid I read Gabrielle Hamilton’s Blood, Bones, and Butter? Yes. Is it why we went for dinner at Prune? Yes. Am I glad we did? Absolutely!

Our taxis slowed down on a narrow street in NYC’s East...

A Trip to the Loveless Cafe - TN
by Rachel Parker

lovelessbiscuitsIn my neck of the woods—the Jewish side of a New Jersey town—we didn’t even consider biscuits. Dough was for bagels and bialys. Biscuits were either something we gave the dog, or something popped...

L'Ami Jean in Paris
by Brenda Athanus

chez_ami_jean_paris.jpg While things change so fast in this world, there are still places where time stands still. The face of Paris changes faster every year that I visit and not always for the better. There are more...