Cranberry-Orange Coffeecake

Cranberry Orange Coffeecake

Cranberry-Orange Coffeecake

Our muffin mixes are an easy way to make a quick coffeecake for last-minute house guests. This tip turns our cranberry orange muffin mix into a streusel-filled, "wow-worthy" Bundt cake that's perfectly moist, tender, and delicious.

Topping
  1. 3/4 cup (4 1/4 ounces) Cranberry Orange Muffin Mix (dry mix)
  2. 1/2 teaspoon cinnamon
  3. 1/2 cup (2 ounces) chopped pecans, optional
  4. 3 tablespoons (1 1/2 ounces) melted butter
Cake
  1. Remainder of Cranberry Orange Muffin Mix
  2. 1/2 cup (8 tablespoons, 4 ounces) softened butter
  3. 3 large eggs
  4. 2/3 cup (5 1/4 ounces) milk
  5. 1/2 cup (2 ounces) chopped pecans, optional
Glaze
  1. 1/3 cup (2 5/8 ounces) orange juice
  2. 3/4 cup (5 1/4 ounces) granulated sugar
Icing
  1. 1 cup (4 ounces) confectioners' sugar, sifted
  2. pinch of salt
  3. 1 to 2 tablespoons (1/2 to 1 ounce) orange juice
Instructions
  1. Start by measuring 3/4 cup of the dry muffin mix into a small bowl, for the topping. Add the cinnamon and pecans, mixing thoroughly. Add the melted butter, stirring until the mixture becomes crumbly. Set it aside.
  2. In a medium-sized bowl, beat together butter and half of the remaining mix until well blended. Add the eggs one at a time, beating well after each addition. Beat in the remaining mix alternately with the milk, half of each at a time. Fold in the pecans.
  3. Pour half the batter into a lightly greased 10-cup Bundt pan. Sprinkle the topping over the batter, then pour in the remaining batter.
  4. Bake the coffeecake on the middle rack of a preheated 350°F oven for 35 to 40 minutes, until a cake tester inserted into the center comes out clean.
  5. Meanwhile, make the glaze by stirring together the orange juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. Set the glaze aside.
  6. Remove the cake from the oven, allow it to cool for 5 minutes, then turn it out onto a rack.
  7. Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
  8. Allow the cake to cool completely before icing and serving.
  9. To ice the cake: Mix the sugar and salt, then mix in the orange juice, adding just enough to create a thick glaze, one that's just barely pourable. Drizzle it over the completely cool cake.

Yield: 1 Bundt cake