Ingredients Jump to Instructions ↓

  1. Coffeecake: 1 c Sugar

  2. 1/2 c Butter; softened

  3. 2 Eggs

  4. 2 c All-purpose flour

  5. 1 ts Baking powder

  6. 1 ts Baking soda

  7. 1/2 ts Salt

  8. 1 c Nonfat sour cream

  9. 1 tb Orange juice

  10. 2 ts Orange peel; grated

  11. 16 oz Cranberry sauce; whole berri

  12. Glaze: 1 c Powdered sugar

  13. 1 tb Nonfat sour cream

  14. 4 tb Orange juice

  15. 350 degrees. Grease and flour a 12-cup Bundt pan. In a large bowl, beat sugar and butter at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating, scraping bowl often, until well mixed. Continue beating, adding flour, baking powder, baking soda and salt alternately with sour cream, scraping bowl often, until well mixed. By hand, stir in orange juice and orange peel. Spoon

  16. 1/3 of the batter into prepared pan. Spread

  17. 1/3 of the cranberry sauce on top. Repeat layers twice, ending with cranberry sauce. Bake for 60 to 70 minutes (check after 50 minutes), or until a toothpick inserted in the center comes out clean.

Instructions Jump to Ingredients ↑

  1. Cool for 10 minutes; remove from pan. Cool completely. In a medium bowl, stir together powdered sugar, sour cream and orange juice. Drizzle over cooled coffeecake and garnish with sugared cranberries and mint leaves. To make sugared cranberries, stir together 2 tablespoons water and 1 tablespoon corn syrup in a small bowl. Dip cranberries in water mixture then roll in sugar. Place on waxed paper and refrigerate for at least one hour before using. --


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