Cranberry Swirl Coffee Cake

This cranberry swirl coffee cake has a deliciously moist crumb with a beautiful swirl of cranberry sauce running through the center. The rich sour cream in the batter adds tenderness and a slight tang, complementing the tartness of the cranberry sauce and balancing the overall sweetness. Topped with a buttery cinnamon streusel, this coffee cake is great for breakfast, brunch, or an afternoon treat. Serve it alongside coffee or tea for the ultimate cozy indulgence.

• 2 cups fresh or frozen cranberries
• 1 tablespoon orange zest
• ⅓ cup orange juice
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves

• 1 ½ cups all-purpose flour
• ½ cup brown sugar, packed
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup (1 stick) unsalted butter, melted

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 large egg, at room temperature
• 2/3 cup sour cream, at room temperature
• 2-3 tablespoons powdered sugar, optional