CRANBERRY ORANGE COFFEE CAKE A can of whole cranberry sauce turns ordinary cake into a luscious holiday treat. Preparation time: 30 min Baking time: 55 min Yield: 16 servings | 1 | | cup sugar | | 3/4 | | cup Butter, softened | | 3 | | eggs | | 1 | | tablespoon freshly grated orange peel | | 1 | | teaspoon vanilla | | 3 | | cups all-purpose flour | | 1 1/2 | | teaspoons baking powder | | 1 1/2 | | teaspoons baking soda | | 1/2 | | teaspoon salt | | 1 1/2 | | cups Sour Cream | | 1 | | cup whole berry cranberry sauce | | | Powdered sugar, if desired | | | Nutmeg, if desired | | | Currants, orange peel and/or mint leaves, if desired | Heat oven to 350°F. Grease and flour 12-cup Bundt® pan; set aside. Combine 1 cup sugar, 3/4 cup butter, eggs, orange peel and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with sour cream, until well mixed.
Spoon one-third of batter into prepared pan; spread to cover bottom. Spread one-half cranberry sauce on top of batter. Repeat layers, ending with batter.
Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely. Sprinkle with powdered sugar and nutmeg, if desired. Garnish each serving with currants, orange peel and mint leaves, as desired. Nutrition Facts (1 serving): Calories: 300, Fat: 14g, Cholesterol: 75mg, Sodium: 330mg, Carbohydrates: 39g, Dietary Fiber: 1g, Protein: 4g
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