Spicy Cranberry Orange Coffeecake

2 cups fresh or frozen cranberries
1/3 cup granulated sugar
3 Tablespoons fresh orange juice
� teaspoon ground cinnamon
� teaspoon ground cloves
� teaspoon ground nutmeg
2 teaspoons orange zest, finely grated
2 cups all-purpose flour
2 teaspoons baking powder
� teaspoon salt
1 � cups granulated sugar
� cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla
2 teaspoons orange zest, finely grated
� cup milk

Preheat over to 350 degrees F. Lightly coat a Kaiser Crown Bundtform (12 cup) with nonstick cooking spray.

In the bowl of a food processor, combine the cranberries, the 1/3 cup sugar and the orange juice. Pulse until finely chopped but do not puree. Transfer the mixture to a small bowl and add the cinnamon, the nutmeg and 2 teaspoons zest. Stir to blend. Set aside.

Combine the flour, the baking powder and the salt in a small bowl; whisk to blend. In the large bowl of an electric mixer, beat 1 � cup sugar and the butter. Beat until the mixture is light and fluffy, about 5 minutes at a medium-high speed. Add the eggs one at a time, beating well after each addition. Add the vanilla and 2 teaspoons of zest. At a low speed, beat in the flour mixture and the milk alternately until just combined.

Spread � of the batter in the prepared pan. Spoon the cranberry mixture evenly over the batter. Spread the remaining batter over the cranberries and smooth.

Bake until the top of the cake is golden brown and a tester, inserted in the center, comes out clean, about 60 to 75 minutes.

Remove from oven and set pan on a rack. Cool cake, in pan, for 30 minutes. Run a flat knife or spatula around the edges of the cake to loosen. Invert cake on rack and remove pan. Re-invert on another rack and cool completely.

If desired, dust top of cake with powdered sugar before slicing.

Serves 10 to 12