CranOrange Coffee Cake

This cute little Santa ornament hung on my family's Christmas Tree when I was a youngster.  Fortunately, there were Santas remaining in the set, so my sons each have one to hang on their trees, also.  :)  The holidays are approaching and it's time to get some Fam Fav goodies baked and into the freezer! 

About 12 years ago, a week before Christmas, I remember asking my older son if he could give me some input as to what our Christmas dessert might be.  I was clueless as what in the world I should bake.  His response, "Remember the CranOrange Coffee Cake you used to bake?"  O.K., I remembered, but I didn't realize that we hadn't enjoyed eating this appetizing Bundt cake in a very long time.  For that reason, I now bake it to enjoy at Christmas.  Yes, my daughter-in-law now has this recipe, too!  :)

CranOrange Coffee Cake is scrumptious, moisty and colorful.  The original recipe called for Ocean Spray CranOrange Relish.  However, for the past two years I have been unable to purchase this ingredient, so I've found a good substitution:  About 8 ounces from a can of Whole Berry Cranberry Sauce plus 1 and 1/2 teaspoons of Orange Extract.  Combine together and use.  The cake is baked in a Bundt or Tube Pan.  After baking & cooling, wrap in foil and freeze until the day before serving.

(Yes, it can be enjoyed after baking, cooling and icing, but over the years I've learned that it has a better flavor if we are patient and do not devour it within the day.  This cake is a wonderful fam fav in the freezer ready to eat.)

After removing from freezer, unwrap the cake and place on a special dish.  Drizzle the Almond Glaze on top.  A small scoop of Vanilla Ice Cream served on the side is a tempting addition.  Yummy! 

CranOrange Coffee Cake

Oven:  350°F
Time:  Bake 55 Minutes or until cake tester or toothpick comes out clean.

Ingredients: 
1 Stick (8 Tablespoons) Unsalted Margarine/Butter, softened
1 Cup Granulated Sugar
1 Egg + 2 Egg Whites (or 2 Whole Eggs)
2 Cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Fat Free Sour Cream
1 teaspoon Almond Extract
*  *  *
8 ounces Whole Berry Cranberry Sauce Plus 
1 and 1/2 teaspoons Orange Extract
OR 1 container CranOrange Relish    

Method:

1. Spray 9" or 10" Bundt Pan or Tube Pan with PAM & flour. 
2. Preheat oven to 350°F.
3. Using mixer, Cream Margarine/Butter with Sugar.
4. Add 1 Egg + 2 Egg Whites (or 2 Whole Eggs) and blend well.
5. Add dry ingredients alternating with Sour Cream.  End with the dry ingredients.
6. Add Almond Extract.
7. Combine 8 ounces Whole Berry Cranberry Sauce with 1 and 1/2 teaspoons Orange Extract in separate bowl , if needed.
8. Place 1/2 of batter in Bundt Pan, spread evenly.
9. Top with 1/2 of Sauce, spread.
10. Carefully add remaining batter, spread.
11. Follow with remaining Sauce, spread.
12. Bake at 350°F for 55 Minutes or until cake tester or toothpick comes out clean.
13. Cool on wire rack for 5 Minutes.
14. Remove cake from pan and cool.
15. After cooling, wrap in foil and freeze until needed.

The day before or many hours before CranOrange Coffee Cake will be enjoyed, remove from freezer and place on a cake dish.  Make Topping and Drizzle over top:

Blend 3/4 Cup Confectioner's Sugar, 2 Tablespoons Water and 1/2 teaspoon Almond Extract until smooth.  

This week I will bake two CranOrange Coffee Cakes and they will be waiting in my freezer.  :) 

Do you have a family favorite that your family enjoys during the holidays?

Enjoy!
Yummy!