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This Cranberry Orange Coffee Cake is filled with fresh orange juice and tart cranberries and topped with a buttery crumble and sweet orange drizzle! Based off of our Lemon Poppy Seed Coffee Cake, this Cranberry Orange Coffee Cake swaps out the fresh lemon juice and zest for fresh orange juice and zest.
Dress up coffee cake for the holidays by adding cranberry sauce, pecans and a sugary citrus glaze. Make cake: Preheat oven to 350ºF. Grease and flour a 12-cup tube or Bundt pan. In a bowl, whisk flour, baking powder, baking soda and salt. In a separate bowl, mix sour cream and vanilla.
Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern. Bake cake until a skewer inserted in center comes out clean, 55 to 65 minutes. Let cake cool in pan on a wire rack for 10 minutes; unmold onto rack to cool completely.
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