Cranberry-cherry Coffeecake

Cranberry-cherry Coffeecake

For pan:

2 tablespoons unsalted butter, softened, or solid vegetable shortening

2 tablespoons all-purpose flour

Cake:

2 cups orange juice

1 cup dried sweet cherries

3/4 cup dried cranberries

3 cups cake flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) butter, preferably unsalted, softened

1 1/2 cups sugar

2 extra-large eggs, at room temperature

Finely grated zest of 1 lemon

2 teaspoons pure almond extract

1 1/4 cups buttermilk

Topping:

1 cup confectioners’ sugar

1/2 teaspoon ground cloves

To prepare oven, pan: Place rack in center of oven. Preheat oven to 350 degrees. Coat inside of 10-inch bundt pan with 2 tablespoons butter or vegetable shortening. Toss in 2 tablespoons all-purpose flour. Shake pan to coat interior lightly with flour. Knock out excess flour. Set aside.

To soften fruit: Place orange juice, dried cherries and cranberries in medium saucepan over medium heat. Bring to a simmer. Remove pan from heat. Let sit for 15 minutes, or until softened. Drain well in strainer, pressing lightly on fruit to release excess liquid. Discard soaking liquid or reserve it for another use.

To make cake: Place mesh sieve over medium mixing bowl. Add cake flour, baking soda and salt. Shake contents into bowl. (Or use sifter.) Set aside. Place butter and sugar in large mixing bowl. Using mixer on high speed, beat for 2 minutes, or until light and fluffy. Beat in eggs, 1 at a time, waiting until first is incorporated before adding second. Move beaters around bowl. Using rubber spatula, scrape sides of bowl several times while mixing. Reduce mixer speed to low. Beat in lemon zest and almond extract. Beat in one-third of flour mixture. Add half of buttermilk. Add half of remaining flour mixture. Add remaining buttermilk. Add remaining flour, scraping bowl often. Using rubber spatula, fold in drained cherries and cranberries.

To bake: Pour and scrape batter into prepared pan. Smooth top with rubber spatula. Bake for 45 to 50 minutes, or until cake is golden on top and cake tester inserted into center comes out clean. Transfer cake in pan to wire rack. Let cool for 10 minutes. Invert cake onto rack. Cool completely.

To serve: While cake is cooling, stir confectioners’ sugar and cloves together in small bowl. Right before serving, transfer cake to serving plate. Sift confectioners’ sugar mixture over top.

To store: Baked and cooled coffee-cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, or refrigerated for up to 1 week. Cake may be frozen for up to 3 months. (Wrap cooled cake securely in plastic wrap. Place in freezer-strength recloseable gallon-size plastic bag. Label with waterproof marker. Freeze. To serve, defrost cake, in its wrapping, overnight in refrigerator or at room temperature for 3 to 4 hours.)

Makes 12 servings.