What's Trending

Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze

Name: Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze
Prep time: 25 min
Total time: 2 h 10 min
Yield: 16
Ingredients: 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

(2)

0 Questions

Save Recipe

Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze

Prep 25 min
Total 2 hr 10 min
Servings 16

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

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

By Betty Crocker Kitchens

Updated Sep 20, 2010

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

Make With

Gold Medal Flour

Steps

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.

Nutrition

350 Calories, 14g Total Fat, 4g Protein, 51g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 8g; 42%

Trans Fat: 0g

Cholesterol: 75mg; 26%

Sodium: 360mg; 15%

Potassium: 80mg; 2%

Total Carbohydrate: 51g; 17%

Dietary Fiber: 1g; 5%

Sugars: 32g

Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 8%; 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;