Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze

 

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

• 1 Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
• 2 In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
• 3 In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
• 4 Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
• 5 Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.