Orange Cranberry Streusel Coffee Cake
CAKE
• 5 cups Water, cool, approximately 72°F
• 6 Tbsp Orange zest, grated
• 1.5 lb 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
Directions
CAKE
- 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 in a convection oven 325°F 18-23 minutes or a standard oven 375°F 30-35 minutes. When baked in a convection oven, rotate pan after 9 minutes of baking.
POWDERED SUGAR GLAZE
- Combine all ingredients in mixing bowl.
- Blend using wire whip.
- Drizzle over cooled, baked cake.
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