WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze

Enjoy this delicious coffee cake filled with cranberries and topped with orange glaze!

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 50%

4 Stars

3 Stars 50%

2 Stars

1 Stars

Member Reviews ( 2 )

793728f2-e4ab-4b1a-bbe1-4b93db921e38

Prep Time 25 min
Total Time 2 hr 10 min
Servings 16

Ingredients

Cranberry Filling

2: cups fresh cranberries

1/2: cup sugar

1: tablespoon grated orange peel

Coffee Cake

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

Orange Glaze

3/4: cup powdered sugar

2: to 3 teaspoons orange juice

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 360mg; 360%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 1g 1% Sugars 32g 32% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 2 of 2 Reviews View All

Posted 1/1/2012 12:53:56 PM REPORT ABUSE CoffeeMe said:

Rating:

I made this cake twice. Delicious! However, my icing did not look anything like the orange glaze in the picture. I followed the recipe very closely, and both times the glaze was clear! I used 3/4 cup powdered sugar and 2/3 teaspoons of orange juice as noted. Am I missing something?

This reply was: Helpful Inspiring

Posted 10/27/2011 11:21:10 PM REPORT ABUSE amanda0125 said:

Rating:

i made this for my aunt birthday cake. everyone loved it. it was a little difficult to keep the filling from touching the sides but other than that it was a hit and im making it again for my sons birthday.

This reply was: Helpful Inspiring