Ingredients
- 2 eggs
- 3/8 batter prepared (into pan)
- 3/8 cranberry sauce on top
- 2,400 gr bundt (pan)
- 450 ml cranberry sauce
- 250 gr all purpose flour
- 240 ml nonfat sour cream
- 200 gr powdered sugar
- 110 gr butter
- 75 ml orange juice
- 16 ml nonfat sour cream
- 5 gr baking powder
- 5 gr baking soda
- 4 gr orange peel
- 1 gr salt
Cool for 10 minutes; remove from pan. Cool completely. In a medium bowl, stir together powdered sugar, sour cream and orange juice. Drizzle over cooled coffeecake and garnish with sugared cranberries and mint leaves. To make sugared cranberries, stir together 2 tablespoons water and 1 tablespoon corn syrup in a small bowl. Dip cranberries in water mixture then roll in sugar. Place on waxed paper and refrigerate for at least one hour before using. ----
