Cranberry-Orange Coffee Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 tablespoons brown sugar 
• 0.5 cup cranberries dried
• 2 large eggs 
• 1 tablespoon flour all-purpose
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 cup 0%-less-fat cream sour (such as Daisy)
• 2 teaspoons orange juice fresh
• 2 tablespoons orange rind grated
• 0.7 cup powdered sugar sifted
• 0.3 teaspoon salt 
• 0.5 cup stick margarine softened
• 1.3 cups sugar 
• 2 teaspoons vanilla extract 
• 3 tablespoons walnuts chopped

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• spatula
• kugelhopf pan

Directions

1. Preheat oven to 35
2. Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon flour, and set aside.
3. Beat butter in a large bowl at medium speed of a mixer until creamy; gradually add sugar.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla and sour cream, beating just until blended.
6. Combine 2 cups flour, baking powder, and salt; gradually add to sour cream mixture, beating just until smooth.
7. Combine cranberries and next 4 ingredients, stirring well. Spoon 1/3 of batter into prepared pan.
8. Sprinkle cranberry mixture around center of batter. Spoon remaining batter over cranberry mixture, smoothing with a spatula.
9. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.
10. Let cool in pan on a wire rack 10 minutes.
11. Remove from pan, and let cool completely on a wire rack.
12. Combine powdered sugar and orange juice, stirring well; drizzle over cake.