Cranberry Nut Coffee Cake Recipes

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.

Steps:

• Heat oven to 400°F. Grease square pan, 9x9x2 inches.
• Stir Bisquick, granulated sugar, 2/3 cup water and egg in medium bowl until blended; beat vigorously 30 seconds. Spread in pan. Mix brown sugar, walnuts and cinnamon; sprinkle over batter. Spoon cranberry sauce over top.
• Bake 20 to 25 minutes or until toothpick inserted in cake area comes out clean.
• Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake; serve warm.

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.

Steps:

• Cream butter and sugar.
• Add eggs.
• Add dry ingredients alternately with sour cream to creamed mixture.
• Stir in almond extract.
• Pour 1/2 batter into greased and floured bundt pan.
• Add 1/2 cranberry sauce, spread evenly over batter
• Pour remaining batter over cranberry sauce.
• Top with remaining cranberry sauce.
• Sprinkle with pecans.
• Bake at 350°F in a preheated oven for 55 mins.
• GLAZE: Stir ingredients together well.
• Spread or drizzle Glaze on cake while cake is still warm.

Steps:

• Preheat oven to 375°. Mix first five ingredients., In a large bowl, mix biscuit mix and sugar. In another bowl, whisk together eggs, water, milk and orange juice. Add to dry ingredients; stir just until smooth., Transfer to a greased 13x9-in. baking pan. Sprinkle with pecan mixture. Drop cranberry sauce by spoonfuls over top; do not spread., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Mix glaze ingredients; drizzle over warm coffee cake.

Steps:

• Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. In large bowl, beat 6 tablespoons butter and 3/4 cup brown sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. On low speed, beat in Bisquick mix alternately with milk until smooth. Stir in cranberries. Spread batter in pan.
• In small bowl, mix all streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
• Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove side of pan before serving. Serve warm.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
• Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
• Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.

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.