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By Root 1009 0

speed until creamy, 30 seconds. Add the 2 tablespoons of sherry and the confectioners’ sugar and beat on low speed until the sugar is incorporated, then increase the mixer speed to medium and beat until the frosting is smooth, creamy, and lightened, 2 to 3 minutes longer. Spread the frosting evenly over the top of the cooled cake and serve.

Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for one day or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.

Recipe Reminders

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ORANGE CRANBERRY COFFEE CAKE

I PICTURE MY BRAIN covered with little yellow Post-it Notes. So when it comes to developing a new recipe such as this, I just refer to those notes. There’s one on which I’ve commented on the flavor of fresh orange zest and another on how well whole-berry cranberry sauce holds together while baking. The result here is a coffee cake using those compatible ingredients and an easy method. It reminds me of a cranberry relish I used to make for Thanksgiving, but it is a lot more delicious with a hot cup of tea and should be baked year round.

serves:

16 to 20

prep:

20 minutes

bake:

55 to 60 minutes

cool:

30 minutes

For the cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.5 ounces) plain butter recipe golden cake mix

½ cup granulated sugar

1 cup sour cream

¾ cup vegetable oil

4 large eggs

1 teaspoon grated orange zest

½ teaspoon pure almond extract

1 can (16 ounces) whole berry cranberry sauce

For the glaze

1 cup confectioners’ sugar, sifted

2 tablespoons fresh orange juice

½ teaspoon grated orange zest

Recipe Reminders

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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, granulated sugar, sour cream, oil, eggs, 1 teaspoon orange zest, and almond extract in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Pour half of the cake batter into the prepared cake pan, smoothing the top with the rubber spatula. Dollop half of the cranberry sauce on top of the cake batter by the tablespoon. Pour the remaining cake batter on top of the cranberry sauce, smoothing the top with the rubber spatula. Dollop the remaining cranberry sauce evenly on top of the cake batter. Place the pan