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.
FOODCHANNEL EDITOR
Cranberry Sour Cream Coffee Cake with Streusel Topping Recipe. Made from butter, flour, sugar and sometimes nuts, streusel cooks into a topping similar to the American crisp and the British crumble, terms that are often used interchangeably. Streusel can be sprinkled over muffins, cupcakes, pies or fresh, soft fruit before baking. In the oven, the butter melts and causes the dry mixture to cook into a crisp, crumbly topping. Without the butter, the mixture would simply scorch. This recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Collection Series, Breakfast, by Brigit L. Binns (Simon & Schuster, 2003).
Provided by By FoodChannel Editor | May 13, 2008 10:48 pm
Time 45m
Yield -
Number Of Ingredients 13
Steps:
- 1 To make the streusel topping, in a chilled bowl, combine the butter, sugar and flour. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture is the consistency of fine, moist bread crumbs. Work the mixture with your hands until it will hold together when compressed, then squeeze it between your hands into several firm pieces. Cover and refrigerate until the cake is ready to go into the oven. 2 Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter. 3 Place the sour cream in a bowl and sift the baking soda and salt into it. Stir to blend evenly and set aside. 4 In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, sugar and eggs until fluffy, 3 to 5 minutes. Sift the flour and baking powder over the top and mix in, then beat in the sour cream mixture. Scatter the chocolate chips and the drained cranberries over the top. Blend in with just a few turns of a rubber spatula. 5 Scoop the batter into the prepared dish and smooth the surface. Scatter the streusel mixture evenly over the top, breaking it up into large crouton-size pieces (some of the streusel mixture may be small crumbs). 6 Bake until a toothpick inserted into the center of the cake comes out clean but not completely dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool. Serve warm or at room temperature, cut into squares.
CRANBERRY COFFEE CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F and grease a 10-cup bundt pan with cooking spray or softened butter. Coat the pan with granulated sugar, knocking out any excess.
- To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Add the chopped cranberries and whisk again.
- In a large bowl, vigorously whisk together the sugar, oil, and vanilla for about 30 seconds.
- Add the eggs and yolks, whisking after each to combine.
- Using a flexible spatula fold the dry ingredients into the wet in two additions, alternating with two additions of the sour cream. Stop folding as soon as the flour disappears. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top. Bake for about 50 to 60 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the center comes out with a moist crumb or two.
- Let the cake cool in the pan for about 5 minutes right side up. Then flip the pan onto a cooling rack for an additional 5 before lifting the pan off of the cake. Let cool to room temperature before drizzling with the glaze.
- To make the glaze, whisk together the confectioners' sugar, sour cream, vanilla, and salt.
- Drizzle over the cake. Let the glaze set for about 30 minutes or so before slicing and serving.
Nutrition Facts : Calories 437 kcal, Carbohydrate 57 g, Cholesterol 77 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 248 mg, Sugar 37 g, Fat 22 g, UnsaturatedFat 0 g
CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE
Enjoy this delicious coffee cake filled with cranberries and topped with orange glaze!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
- In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
- In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
- Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
- Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 32 g, TransFat 0 g
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.
CRANBERRY SOUR CREAM KUCHEN
This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.
Provided by AUNT MAMIE
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
- Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
- Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 46.1 g, Cholesterol 79.9 mg, Fat 15.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 324.2 mg, Sugar 26.3 g
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 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 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 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.
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