LUSCIOUS SOURCREAM CRANBERRYORANGE RASPBERRY COFFEECAKE

LUSCIOUS SOURCREAM CRANBERRYORANGE RASPBERRY COFFEECAKE image

Yield 12 pieces

Number Of Ingredients 19

3/4 cup butter - at room temperature
1-1/2 cups sugar
3 eggs - room temperature
2 teaspoons almond extract
1- zest of one orange (substitute 1 teaspoon Grand Marnier)
¾ cup minced dried orange cranberries
3 cups all purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups of sour cream - room temperature
1 can whole berry cranberry sauce - removed from can. loosely tossed to separate
For the Glaze:
1 cup Raspberry Preserves
1-1/½ teaspoons Chambord
For the Icing:
1 cup confectioners sugar - sifted
2-1/2 teaspoons water
2-3 tsp Chambord

Steps:

Butter and flour 12 inch bundt or tube pan. Preheat oven to 350 degrees. Using a stand mixer with paddle attachment, cream butter and sugar together. Add eggs one at a time and beat at medium speed for 2 minutes. Scrape down sides of bowl. Add extract, zest and minced cranberries; mix to incorporate. Combine four, baking soda, baking powder and salt. Add half to butter mixture with half of the sour cream and mix well. Scrape down sides of the bowl. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Spread approximately 1/3 of the cake batter into pan and top with 1/3 of cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It will stick. Repeat twice more. Bake at 350' for 65-70 minutes, or until toothpick inserted into center comes out clean. Cool cake for 20 minutes and remove to wire rack. Meanwhile, heat preserves until just bubbling. Add 1-½ teaspoons of Chambord. Stir well and let cool slightly, about 2 minutes. Brush and pat on glaze. Use all of the glaze and let cake cool 4 hours. Ice cake decoratively and toss with diced cranberries to finish