Orange Cranberry Streusel Coffee Cake
Ingredients
5
cups
water
cool (approx. 72°F)
6
Tbsp
zest
orange, grated
1
box
Gold Medal™ Cinnamon Streusel Coffee Cake Mix
3 1/2
cups
Cranberry sauce
jellied
2 1/2
cups
Gold Medal™ Cinnamon Streusel Coffee Cake Topping Mix
Powdered Sugar Glaze
3 1/2
cups
sugar
powdered
2
oz
corn syrup
4
Tbsp
water
hot (approx. 120°F)
1/2
tsp
Vanilla
Instructions
CAKE BATTER
Pour water and orange zest into mixer bowl.
Add coffee cake mix. Mix using paddle attachment on low speed 2 minutes. Stop mixer; scrape bowl and paddle.
Mix on low speed 1 minute until batter is smooth.
Deposit batter into greased and floured or greased and paper-lined full sheet pan. Spread batter evenly.
Place cranberry sauce in bowl, and beat with whisk until smooth. Place in piping bag.
Pipe cranberry sauce over batter in strips.
Sprinkle 1 lb topping mix evenly over batter.
BAKE
Convection Oven* 325°F 18-23 minutes / Standard Oven 375°F 30-35 minutes
Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
POWDERED SUGAR GLAZE
Combine all ingredients in mixing bowl.
Blend using wire whip.
Drizzle over cooled, baked cake.