Ingredients

• ⅓ cup Organic Unbleached White All-Purpose Flour
• 3 Tbsp of Cinnamon Sugar Packet from Cinnamon Swirl Coffee Cake Mix (reserve the rest)
• 2 Tbsp Butter, melted
• Pinch of Salt

• ⅓ cup Milk, at room temperature
• ⅓ cup Sour Cream
• ½ cup Butter, melted (1 stick)
• 2 Eggs
• Zest of 1 Orange, plus more for garnish if desired
• 1 package Cinnamon Swirl Coffee Cake Mix
• 1 ½ cups fresh or frozen Cranberries, thawed and divided
• Remaining Cinnamon Sugar Packet

• ¼ cup Cream Cheese, softened
• 1 Tbsp Milk
• 1 ½ cups Powdered Sugar
• ½ tsp Vanilla Extract
• About ¼ tsp Orange Zest

Instructions

1. In a small bowl, mix together flour and 3 tablespoons of the cinnamon sugar packet. Pour in melted butter and stir with a fork until the mixture resembles coarse crumbs. Stir in a pinch of salt. Refrigerate while you prepare cake. 

1. Preheat oven to 350°F. Generously grease a tube or angel food cake pan with nonstick spray, then set aside. 

2. In a large mixing bowl, whisk together milk and sour cream until smooth. 

3. Whisk in hot melted butter. Add eggs and orange zest and mix until well combined. Add coffee cake mix and stir just until fully incorporated. Avoid overmixing. 

4. Scoop about two-thirds of the batter into the prepared pan and tap gently to level the surface. 

5. Sprinkle evenly with the remaining cinnamon sugar packet. Use a toothpick or skewer to lightly swirl the cinnamon sugar into the batter. 

6. Spoon remaining batter over the top and gently spread into an even layer, then scatter about 1 cup of cranberries evenly over the top of the batter. 

7. Bake for 15 minutes. Carefully remove cake from the oven, scatter remaining cranberries on top, and quickly add the chilled crumb topping in an even layer. 

8. Return cake to the oven and bake for an additional 25–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let cake cool completely in the pan. 

1. In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth. Add milk, powdered sugar, vanilla and orange zest. Mix until completely smooth. 

2. Transfer to a piping bag, cut a small hole in the tip and pipe over the cooled cake in a zig-zag pattern. Grate fresh orange zest over the top if desired, then slice and serve. 

1. Store leftovers at room temperature for 2–3 days.