Cranberry Orange Coffee Cake Recipes

Steps:

• Preheat oven to 400° and spray a 9-inch round cake pan with a non-stick baking cooking spray.
• In a medium size bowl, combine the sugar, pecans, cranberries, butter and orange zest.
• Open the biscuits, separate and cut into fourths.
• Toss the biscuits with the sugar mixture and pour into prepared pan; place in preheated oven and bake for 20 to 25 minutes.
• Turn out on a dinner plate and immediately drizzle with glaze.
• Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
• Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
• In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
• Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

Steps:

• Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
• Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
• Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
• In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
• In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
• Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
• Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.

Steps:

• Preparation:.
• Preheat oven to 350'. Butter and flour a 10 inch bundt or tube pan. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Add eggs, one at at a time, and beat at medium speed for 2 minutes. Add extract and zest, mix to incorporate. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Add half of the flour mixture to the butter mixture with half of the sour cream and mix well. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Do NOT overmix. Dough will be somewhat sponge like in consistency. Spread approximately 1/3 of the batter into the pan and top with 1/3 of the cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It might make cake removal difficult. Repeat twice more. Bake cake for 65-70 minutes, or until cake tested inserted into center comes out clean.
• While cake is baking, heat preserves in pyrex measuring cup in microwave oven until bubbling, approximately 2-1/2 minutes on high. Add almond extract and mix thoroughly. Set aside.
• When cake is done, cool in pan for 20 minutes. Reheat strawberry almond glaze till very hot and viscous. Line a large baking sheet with wax paper or freezer wrap. Remove cake from pan and place on wire rack. Place on top of covered baking sheet. Brush on hot glaze and cover cake completely. Use all of the glaze to ensure cake is thoroughly enrobbed. Let cake cool 5-6 hours.
• Combine icing ingredients, mix until desired consistency and drizzle over cake in a decorative fashion. Let cake rest at least 1 hour before serving.

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 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.

Steps:

• In a large bowl combine the bisquick, sugar, milk and egg.
• Pour into greased 8" square baking dish.
• Drop cranberry sauce by teaspoonfulls over the batter.
• Combine topping ingredients; sprinkle over cranberry sauce.
• Bake at 400* for 18-23 minutes or until a toothpick at the center comes out clean.
• Cool on a wire rack.
• In a small bowl, combine the glaze ingredients. Drizzle over coffee cake.

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange zest, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan., For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter., For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown., Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Steps:

• With a mixer, using a large bowl, cream the butter.
• Gradually add sugar. Beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Mix in almond extract.
• In a separate bowl, sift together the flour, baking powder and salt.
• Alternate mixing in the flour mixture and sour cream until all blended together.
• Pour batter into greased 9 x 13 cake pan. Spoon cranberry sauce over batter. Spread slightly but do not try to completely cover top of the batter.
• Sprinkle with almonds.
• Bake at 350 degrees for 35 to 40 minutes or until the cake pulls slightly away from the sides of the pan.
• Meanwhile, blend the glaze ingredients.
• Once the coffeecake is done, cool slightly and then drizzle the glaze over the top.

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.

Steps:

• Preheat oven to 350°F, with rack in center of oven.
• Spray 8" cake pan with non-stick spray.
• Put cranberries in a sieve which is set over a medium sized bowl.
• Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
• Add cornmeal, baking powder and orange zest to flour; mix.
• In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
• Add vanilla and yolks and eggs, one at a time.
• Turn speed down to low and add orange juice.
• Turn off mixer and fold in cranberries, just until incorporated.
• Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
• Cool on wire rack for about an hour.
• Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.

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.

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:

• Preheat oven to 375F.
• Beat egg in a large bowl.
• Add milk, 1/2 cup sugar, oil, orange juice and peel and almond extract.
• Mix well.
• In another bowl mix 1 cup of flour, baking powder and salt.
• Add to egg/milk mixture and stir until just combined.
• Oil an 8x8 baking pan Pour batter into pan.
• Spoon chopped cranberries over batter In a small bowl, mix remaining 1/2 cup of flour, 3 tbls sugar and 2 tbls butter until crumbly.
• Sprinkle mixture over cranberries.
• Bake 25-30 minutes.