Cranberry-Orange Coffee Cake

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Set aside.

Toss cranberries with 2 tablespoons sugar (if using fresh). If using dried, sweetened cranberries, soak in some warm water for about 10-15 minutes and then drain well before adding to the batter.

In another small bowl stir together the flour, oats, baking powder, baking soda and salt.

In a large mixing bowl beat butter with mixer for about 30 seconds on medium speed. Add 1 cup of sugar, mixing well. Add eggs and beat until combined. Alternate adding the flour mixture and the milk to the creamed mixture, beating at low speed until combined.

Fold drained dried or fresh cranberries into batter along with orange peel. Spread into the prepared cake pan and bake for 50-60 minutes. Test with a wooden pick inserted near the center. It should come out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Spoon Orange Glaze over cooled cake. Let stand until cake glaze is set.

Orange Glaze: In a small bowl combine 1 cup powdered sugar, 1/2 teaspoon finely shredded orange peel and then add 2 or 3 teaspoons fresh orange juice (add the amount needed to reach drizzling consistency). Spoon over cooled cake.

(Adapted from a Better Homes and Gardens All-Time Favorites Cookbook recipe)