Rinse the cranberries well and spread out on a towel to dry.
In a large microwave-safe bowl, combine berries and sugar. Stir to coat.
Cover with plastic wrap and microwave on high for 10 minutes. Remove from microwave and immediately add brandy, stir to blend.
Cool. You will only need about ½ cup for this coffee cake, the rest can be stored in the refrigerator in an airtight container to enjoy later!
Combine all of the dry ingredients. Mix well with a fork.
Dice the cold butter and cut into dry ingredients (will be crumbly).
Set aside for now.
Preheat Oven to 350 °F.
Butter and flour the bundt pan.
Combine dry ingredients in a medium bowl.
In a separate mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well in between each addition.
Add vanilla, greek yogurt and orange zest. Mix until blended.
Add dry ingredients and mix until they are just incorporated.
Spoon ½ of the cake batter into the bundt pan.
Add dollops of the cranberry sauce (approximately ¼ cup)
Sprinkle about ⅔ streusel mixture on top of this. Swirl into batter.
Add remaining batter on top.
Add another ¼ cup of cranberry sauce, in dollops.
Add the rest of the streusel, swirl into batter.
Bake for 45-55 minutes, until a skewer comes out clean.
Allow to cool for 10 minutes and then invert cake on a serving plate.
Grand Marnier Glaze
Add powdered sugar and Grand Marnier to a bowl and whisk until smooth.
Adjust the amount of sugar to liquor to obtain the right consistency of drizzle. I like mine to be like thin glue.
The perfect way to use left over brandied cranberry sauce from Thanksgiving.Optional: Use and extra ¼ cup of Grand Marnier to brush cake before adding the glaze. This allows for a little something-something in the cake. I highly recommend it. If you aren't keen on the alcohol, you can use milk or orange juice to make a glaze as well.