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
CRANBERRY ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2-cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and cranberries. Spoon the batter into an ungreased tube pan. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate. The outside of the cake will remain in the pan.
- Glaze: Stir the ingredients together until smooth.
- Pour glaze over the top of the cake and spread with a spatula, letting it trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.
CRANBERRY CORNMEAL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
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
CREAMY CHEESECAKE WITH CRANBERRY COMPOTE
This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
- For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet.
- For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).
- Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
- Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight.
- For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.)
- For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.
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.
FRESH CRANBERRY CAKE
A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!
Provided by Deborah Day
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 53.5 g, Cholesterol 74.2 mg, Fat 15.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 9.5 g, Sodium 587.1 mg, Sugar 35.4 g
RICH CRANBERRY COFFEE CAKE
When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario
Provided by Taste of Home
Time 1h15m
Yield about 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 285mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
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
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 CREAM CHEESE SPREAD
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel!
CRANBERRY COFFEE CAKE
I took this to work many times to have at our department meetings. So moist and delicious. My mouth is watering as I type. I added cinnamon and use butter in place of margarine.
Provided by Young Living in Tex
Categories Breads
Time 1h15m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 420, Fat 19.1, SaturatedFat 7.9, Cholesterol 61.3, Sodium 338.8, Carbohydrate 59.6, Fiber 1.9, Sugar 42.1, Protein 4.6
CRANBERRY STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
- Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
- Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
- Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
- To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.
CRANBERRY UPSIDE-DOWN COFFEE CAKE
Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.
Provided by Marjorita Whyte
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 39.4 g, Cholesterol 73.3 mg, Fat 21.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 314.9 mg, Sugar 25.1 g
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
CRANBERRY-SOUR CREAM COFFEE CAKE
-Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Time 1h
Yield 12-15 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine sour cream and milk; set aside. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture., Spread two-thirds of the batter into a greased 13x9-in. baking dish. Combine the filling ingredients; sprinkle over batter. Top with remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 337 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 257mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY CREAM CAKE
Not sure where I found this recipe, but it won 3rd place in a Cranberry recipe contest. This dish is definitely not low in calories; therefore, it is best made for a holiday setting where the majority of this cake will be gone and you won't be tempted to eat more than you should!
Provided by DailyInspiration
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Grease and lightly flour a 9x13 inch baking pan (this cake gets inverted at the end so you will need a platter that fits the pan size that you use).
- Prepare cake mix following package instructions. Combine cream and sugar in a separate bowl. Pour cake batter evenly into prepared pan. Sprinkle cranberries over batter. Pour cream mixture over cranberries. Bake 45-50 minutes or until a toothpick in the center comes out clean. Let stand 5 minutes and invert over cake platter.
Nutrition Facts : Calories 477.1, Fat 14.9, SaturatedFat 6.4, Cholesterol 33.6, Sodium 354.3, Carbohydrate 85.2, Fiber 2, Sugar 63.9, Protein 2.9
CRANBERRY SOUR CREAM COFFEE CAKE
Light recipe from R. Reisman. Great coffee cake - not too sweet - just perfect for brunch or a light snack!!
Provided by Redsie
Categories Breads
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
- Make cake: in a large bowl and using a whisk or electric mixer, beat orange rind and juice, sour cream, oil, egg, egg whites, vanilla and sugar.
- In another bowl, stir together flour, baking powder and baking soda; with a wooden spoon, stir the flour mixture into the orange mixture just until it is combined. Pour the mixture into a prepared pan.
- In a food processor, purée the cranberry sauce. Dollop it over the batter and use a butter knife to swirl it around gently.
- Make topping: in a small bowl, stir together the cereal, brown sugar, flour, water and oil just until crumbly. Scatter the toppng over the cake batter.
- Place the pan in the centre of the oven and bake for 55 to 60 minutes or until a tester inserted in the centre of the cake comes out clean. Let the cake cool on a wire rack.
Nutrition Facts : Calories 203.8, Fat 6.5, SaturatedFat 1.4, Cholesterol 16.2, Sodium 154.9, Carbohydrate 33.7, Fiber 0.8, Sugar 20.1, Protein 2.9
CRANBERRY COFFEE CAKE
I asked my friend for this recipe after eating it at her house. Everyone loved it, which explains why it was gobbled up within an hour! It's pretty simple to put together and it comes out moist and delicious every time. I've never tried to bake this in a bundt pan but I bet it would work. I hope you enjoy!
Provided by LifeIsGood
Categories Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
CREAMY CRANBERRY COFFEE CAKE
Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 419 calories, Fat 19g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY-PECAN COFFEE CAKE
With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. -Anne Thompson, Grand Rapids, Michigan
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 530 calories, Fat 30g fat (16g saturated fat), Cholesterol 122mg cholesterol, Sodium 332mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY CRANBERRY CHEESECAKE
This creamy cheesecake is perfect for holiday desserts. The colorful topping is so good that I prepare it separately and use it as a cranberry side dish at Thanksgiving. -Mary Simonson, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. , Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. , In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. , Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.
Nutrition Facts : Calories 269 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 294mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 7g protein.
CREAM-FILLED CRANBERRY TEA CAKES
Get set for your next lady-date with Cream-Filled Cranberry Tea Cakes. Cream-Filled Cranberry Tea Cakes pair well not only with hot tea, but also with a glass of wine and the latest gossip from your girls.
Provided by My Food and Family
Categories Festive 2019
Time 13h
Yield 24 servings, 1 'cake' each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe. Divide dough in half; shape each half into ball.
- Roll out 1 ball of dough on lightly floured surface to 1/4-inch thickness; cut into 24 (1-1/2-inch) squares, re-rolling dough scraps as necessary. Place dough squares, 1 inch apart, on baking sheet sprayed with cooking spray.
- Repeat on second prepared baking sheet with remaining dough.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
- Place 24 cookies, top sides down, on baking sheet; spread each with about 1/2 tsp. cream cheese spread. Top evenly with cranberries.
- Spread remaining cream cheese onto bottom sides of remaining cookies; place, cream cheese sides down, over topped cookies on baking sheet to make 24 sandwiches.
- Refrigerate overnight. (Cookie sandwiches will soften slightly.)
- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9012 g, Sugar 0 g, Protein 3 g
CRANBERRY SOUR CREAM COFFEE CAKE
This winter holiday season I intend to freeze A LOT OF CRANBERRIES, so that I'll have them available all year long for recipes such as this one that showed up in Taste of Home's Fall Baking Cookbook, 2009!
Provided by Sydney Mike
Categories Breads
Time 55m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F & grease a 13"x9" baking dish.
- In a small bowl, combine sour cream & milk, then set aside.
- In a large bowl, cream butter & sugars until light & fluffy.
- Add eggs, one at a time, beating well after each addition, then beat in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda & salt, then add this mixture to the creamed mixture, alternately with the sour cream mixture, then set this batter aside.
- In yet another bowl, combine all the filling ingredients & set aside.
- Spread 2/3 of the batter into the prepared baking dish, before sprinkling the filling ingredients over that batter. Finally, top it all with the remaining batter.
- Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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