Recipe and photo courtesy of Katya Kurmayev (littlebroken.com)

Cranberry Coffee Cake

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• 560 mL (2¼ cups) all-purpose flour
• 2 mL (½ tsp) baking soda
• 2 mL (½ tsp) kosher salt
• 250 mL (1 cup) unsalted butter, softened
• 430 mL (1¾ cups) cane sugar
• 3 large eggs
• Zest of 1 large lemon
• 10 mL (2 tsp) pure vanilla extract
• 250 mL (1 cup) sour cream or Greek yogourt
• 250 mL (1 cup) leftover cranberry sauce, at room temperature

GLAZE

• 250 mL (1 cup) icing sugar
• 30 mL (2 Tbsp) fresh lemon juice or milk
• 2 mL (½ tsp) pure vanilla extract, optional

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Preheat the oven to 180 C (350 F). Grease and flour a 2.5-L (10-cup) Bundt pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, cream butter and sugar in a separate bowl until light and fluffy. Beat in eggs one at a time. Beat in lemon zest and vanilla. Alternate mixing in the flour mixture and sour cream on low until combined. Spoon ½ the batter into the pan. Add cranberry sauce and top with the remaining batter.

Bake for 55 to 60 minutes, or until a toothpick inserted comes out clean. Cover loosely with aluminum foil if needed. Remove from the oven and cool for 10 minutes inside the pan. Invert the cake onto a wire rack over a plate or serving dish. Allow cake to cool completely.

Prepare the glaze: In a bowl, whisk the icing sugar, lemon juice and vanilla. Drizzle over the cake. Slice and serve. Makes 10 servings.