Is it a coffeecake, or dessert? You make the call. This sour-cream cake, layered with cinnamon filling, studded with dried cranberries, and saturated with a delicious fresh orange glaze, is equally at home on the breakfast table or the dessert plate.

Cake
1/2 cup (1 stick, 4 ounces) butter
1 cup (7 ounces) sugar
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 to 3/4 teaspoon salt*
1/4 teaspoon orange oil or Fiori di Sicilia; or 1 teaspoon orange extract; or 1 tablespoon grated orange rind
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour OR 1 cup each King Arthur Unbleached All-Purpose Flour and King Arthur 100% Organic White Whole Wheat Flour
1 cup (8 ounces) sour cream or yogurt (NOT nonfat)
1 cup (4 ounces) dried cranberries
*Use the greater amount of salt if you're using unsalted butter

Filling
1/2 cup (3 1/2 ounces) sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 cup (2 ounces) chopped walnuts or pecans

Glaze
1/4 cup freshly squeezed orange juice (the juice of 1 medium-sized juicy orange)
3 tablespoons (1 1/4 ounces) sugar

Preheat the oven to 350°F. Grease and flour a regular-sized (9 1/4-inch, 12-cup capacity) tube pan or bundt-style pan.

In a medium-sized bowl, cream together the butter, sugar, eggs, baking powder, baking soda, salt, and orange flavor of your choice. Add the flour to the butter mixture alternately with the sour cream or yogurt, stirring after each addition. Stir in the cranberries.

Spread half the batter in the pan. Stir together the filling ingredients, and sprinkle atop the batter. Dollop on the remaining batter, smoothing it with a spatula or your wet fingers.

Bake the coffeecake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven, place it on a rack, and cool it for 10 to 15 minutes before turning it out of the pan. While the cake is cooling (before turning it out of the pan), make the glaze by stirring together the orange juice and sugar. Turn the cake onto a rack set over a piece of parchment paper (to catch drips). Brush the glaze over the cake, covering all sides and brushing till you use up all of the glaze. Serve cake in wedges. Store leftovers in a cake keeper, or tightly wrapped in plastic wrap. Yield: about 12 servings.