Angie's Cranberry Coffee Cake With Orange Glaze
1 1/2 cups #buttermilk,
12 tablespoons # (1 ½ sticks) unsalted butter, at room temperature
3 #large eggs, at room temperature
In a large bowl, using an electric mixer on medium speed, beat butter, both sugars and orange zest until fluffy and light, about 2 minutes. Beat in eggs, one at a time. Scrape down bowl. Beat in half of flour mixture, then all of sour cream, then remaining flour, beating until just combined. Fold in pecans. In a medium saucepan, warm cranberry sauce over medium-low heat, stirring, until softened.
Spread 1/3 of batter in pan. Spread 1/2 of cranberry sauce over. Repeat layers, ending with last 1/3 of cake batter. Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern. Bake cake until a skewer inserted in center comes out clean, 55 to 65 minutes. Let cake cool in pan on a wire rack for 10 minutes; unmold onto rack to cool completely.