CRANBERRY CRUMBLE COFFEE CAKE
People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long! -Jeani Robinson, Weirton, West Virginia
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, 1 at a time, beating well after each addition. , Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter. , For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 70-75 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.
Nutrition Facts : Calories 368 calories, Fat 17g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 266mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY COFFEECAKE
Categories Bread Cake Breakfast Brunch Bake Valentine's Day Quick & Easy Cranberry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Makes 6 to 8 servings. Preheat oven to 350°F.
- Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter.
- Sift together flour, baking powder, and salt. Beat together butter and remaining 1 1/4 cups granulated sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 5 minutes with a standing mixer or about 8 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
- Spread one third of batter evenly in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter. Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes.
- Invert cake onto rack. Serve warm or at room temperature.
CRANBERRY SWIRL COFFEE CAKE
This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura Owen
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g
CRANBERRY SWIRL COFFEECAKE
This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
- Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
- Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
- To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.
Nutrition Facts : Calories 288 calories, Carbohydrate 43.9 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 25 g
CRANBERRY COFFEE CAKE
This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.
Provided by APLETKA
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
- Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 25.1 g, Cholesterol 42.3 mg, Fat 11.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 97.7 mg, Sugar 16.6 g
CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING
Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.
Provided by Bibi
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h25m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
- Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
- Combine flour, baking powder, and salt for cake in a large bowl.
- Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
- Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.
Nutrition Facts : Calories 518 calories, Carbohydrate 69.7 g, Cholesterol 91 mg, Fat 24.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 13.1 g, Sodium 258.2 mg, Sugar 38.8 g
CRANBERRY COFFEE CAKE
"This recipe was given to me by a former neighbor," pens Doris Brearley from Vestal, New York. The yummy cake relies on baking mix, canned cranberry sauce and an easy nut topping, so it's truly a quick bread.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the biscuit mix, sugar, milk and egg. Pour into a greased 8-in. square baking dish. Drop cranberry sauce by teaspoonfuls over batter. Combine topping ingredients; sprinkle over cranberry sauce. , Bake at 400° for 18-23 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 363mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY CRUMBLE COFFEE CAKE
Make and share this Cranberry Crumble Coffee Cake recipe from Food.com.
Provided by Calee
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle chopped almonds over the bottom of a greased 9 inch springform pan, set aside.
- In mixing bowl cream together sugar,butter and vanilla. beat on medium speed of hand mixer for 1-2 minutes.
- Add eggs one at a time beating well after each.
- Combine dry ingredients add to batter alternately with sour cream mix well.
- Spread 1/2 batter over chopped almonds.
- Spoon cranberry sauce over batter, top with remaining batter.
- For topping combine flour, sugar, almonds and vanilla cut in butter until crumbly.
- Sprinkle over batter, bake at 350°F for 70-75 minutes or until wooden toothpick comes out clean.
- Cool in pan on wire rack for 15 minutes remove sides of pan. Serve warm.
Nutrition Facts : Calories 368.9, Fat 17.2, SaturatedFat 9.1, Cholesterol 69.1, Sodium 245.6, Carbohydrate 49.7, Fiber 1.4, Sugar 30, Protein 5.3
CRANBERRY CRUNCH COFFEE CAKE
Make and share this Cranberry Crunch Coffee Cake recipe from Food.com.
Provided by dicentra
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
- Add egg substitute, beating well.
- Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan.
- Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries.
- Top with remaining batter, and sprinkle with remaining brown sugar mixture.
- Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and serve coffee cake warm.
TART CRANBERRY COFFEE CAKE
I rely on a box of quick bread mix to hurry along this moist coffee cake. An easy powdered sugar glaze drizzled on top helps balance the tartness of the cranberries. -Karen Smeltzer, Greendale, Wisconsin
Provided by Taste of Home
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place quick bread mix in a large bowl. In a small bowl, whisk the yogurt, milk and egg; stir into the bread mix just until moistened. Fold in cranberries. , Pour into a greased 9-in. deep-dish pie plate. Bake at 375° for 35-40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm coffee cake. Serve warm if desired.,
Nutrition Facts :
CREAMY CRANBERRY COFFEE CAKE
Make and share this Creamy Cranberry Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a big mixing bowl, mix together the first four ingredients.
- In another smaller bowl, mix together the egg, orange juice, butter and vanilla; add to the dry ingredients and stir until combined.
- Fold in the cranberries and orange peel.
- Pour mixture into a greased 9-inch springform pan.
- In a mixing bowl, add the cream cheese and sugar; beat until smooth and creamy.
- Add the egg and vanilla; stir to mix well.
- Spread cream cheese mixture over the batter.
- Mix together the flour and sugar; using a pastry blender, cut in the cold butter until mixture resembles coarse crumbs.
- Sprinkle over the top.
- Place springform pan on top of a baking sheet.
- Bake at 350° for 70-75 minutes or until golden brown.
- Let cool on a wire rack 15 minutes before removing the sides of the pan.
Nutrition Facts : Calories 419.5, Fat 19.3, SaturatedFat 11.8, Cholesterol 86.5, Sodium 248.3, Carbohydrate 56.9, Fiber 1.6, Sugar 32.7, Protein 5.7
CRANBERRY SWIRL COFFEE CAKE
Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
SANDY'S CRANBERRY COFFEE CAKE
We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.
Provided by commanderl
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
- Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
- Bake in the preheated oven until golden and cooked through, about 40 minutes.
- Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 69.5 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.7 g, Sodium 485.1 mg, Sugar 43.5 g
COFFEE CAKE WITH CRANBERRY SWIRL
What a great cake! Moist and delicious with just the right balance of tartness and sweetness. I used nonfat plain yogurt instead of sour cream and used freshly made cranberry sauce instead of canned. Perfect for the holidays and all year round.
Provided by Meryl
Categories Breads
Time 1h40m
Yield 1 tube cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- (Decrease the temperature by 25 degrees if using dark pan).
- Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs just until well blended.
- Mix together the flour, baking powder, baking soda and salt.
- Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX!
- Stir in the almond extract and mix only until just combined.
- Pour 1/3 of the batter into the pan.
- Swirl 1/2 of the cranberry sauce into the batter.
- Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter.
- Bake about 55 minutes or until toothpick inserted in the center comes out clean.
- Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Nutrition Facts : Calories 287, Fat 12.5, SaturatedFat 7.4, Cholesterol 61.3, Sodium 332.9, Carbohydrate 40.7, Fiber 0.8, Sugar 24.7, Protein 3.7
CRANBERRY VANILLA COFFEECAKE
Provided by Melissa Roberts
Categories Cake Breakfast Brunch Bake Christmas Quick & Easy Mother's Day New Year's Day Cranberry Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
- Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.
- Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
- Whisk together 2 cups flour, baking powder, and salt.
- Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.
- Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top.
- Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.
- Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.
CRANBERRY CRUMB CAKE
With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 4h
Yield 24 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
- In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
- Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
- Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
- Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
- Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.
COFFEE CAKE
This is a recipe that came from my Mom's index cards. I have made this recipe SO many times!! I love this recipe!! This recipe calls for the cranberry's to spread over the top just before baking. When I was helping my Mom making it, and I accidentally added the cranberry's in with the coffee cake and mixed it all up. My Mom was furious and chewed me out. She went ahead and made it then profusely apologized to me, since it was 10 times better the way I made it then the way she made it!!! One of the high lights of my childhood! You can use pretty much any fruit that you would like. You may need to adjust the cooking time according to how 'wet' the fruit is. You can also substitute the fruit juice for the water for more fruit flavor.
Provided by Creation In Hope
Categories Breads
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- *** Original Recipe ***.
- Mix brown sugar, nuts and cinnamon.
- Mix Bisquick, sugar, egg and water.
- Beat 1/2 minute.
- Spread in greased pan.
- Sprinkle with nut mixture.
- Spoon cranberry sauce over top.
- *** Revised Recipe ***.
- Mix brown sugar, nuts and cinnamon.
- Mix bisquick, sugar, egg, water and Cranberry sauce together.
- Beat 1/2 minute.
- Spread in greased pan.
- Sprinkle with nut mixture.
- *** Cooking ***.
- Bake 20 t 25 minutes.
- While cooking mix all topping ingredients together.
- May need to mix in TINY bits more water to make it just a little runny for a drizzle.
- While warm drizzle with topping.
EASY CRANBERRY COFFEE CAKE
Even people who don't usually care for cranberries will love this warm and tasty coffee cake. And you'll be happy to know it's simple to make!
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Combine milk and butter; add to dry ingredients and mix well. Fold in cranberries. Spread into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. , For sauce, melt butter in a saucepan; gradually add sugar and cream. Simmer for 10 minutes. Remove from the heat; add vanilla. Serve over warm coffee cake.
Nutrition Facts :
CRANBERRY COFFEE CAKE
You can judge this book by its cover! Topped with a brandied cranberry sauce, this elegant coffee cake is as lovely to look at as it is amazing to eat.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and sour cream; mix well. Gradually beat in combined flour and baking powder.
- Spread half the batter in bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Top with 1 cup Brandied Cranberry Sauce. Cover with remaining batter; swirl with knife.
- Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Serve topped with COOL WHIP and remaining Brandied Cranberry Sauce.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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