Coffeecake:
1 c Sugar
1/2 c Butter; softened
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Nonfat sour cream
1 tb Orange juice
2 ts Orange peel; grated
16 oz Cranberry sauce; whole berri
Glaze:
1 c Powdered sugar
1 tb Nonfat sour cream
4 tb Orange juice
Sugared cranberries; for gar
Mint leaves; for garnish
Recipe by: Land O Lakes Eating Right, Eating Light
Preheat oven to 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 1/3 of the batter into
prepared pan. Spread 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.
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.
