EASY CRANBERRY AND APPLE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
CRAN-APPLE KUCHEN
Our made-from-scratch kuchen includes a crunchy nut filling and a sweet-and-tangy cranberry and apple topping.
Provided by Heather Baird
Categories Side Dish
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Grease 9-inch cake pan or springform pan with butter.
- In large bowl, mix 1 1/2 cups flour, 1/3 cup granulated sugar and the baking powder with whisk. Add cold cubed butter; cut in with pastry blender or 2 knives until coarse crumbs are formed.
- In small bowl, beat 1 egg, the water and vanilla. Pour over flour mixture, and stir until just moistened; mixture will be dry. Knead mixture until flour is incorporated and consistent dough forms. Press dough in bottom and 1 1/2 inches up side of pan. Refrigerate 15 minutes.
- Place pecans, 1/2 cup granulated sugar, 3 tablespoons flour and the orange peel in food processor fitted with steel blade attachment. Cover; process until nuts are finely ground. Add egg and softened butter; process again until blended. Spread mixture over chilled crust.
- Heat oven to 350°F.
- In medium bowl, mix cranberry sauce and orange juice until well combined and cranberry sauce is loosened. Spread over nut mixture, leaving 1 inch border.
- Cut apples into quarters, and place them cored side down on cutting board. Cut thin lengthwise slits in each quarter cutting to, but not through the cored side. Arrange apple quarters around outside edge of dough crust so they are just touching. Bake about 1 hour or until crust is lightly browned. Cool 10 minutes. Sprinkle with powdered sugar before serving. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
EASY CRANBERRY & APPLE CAKE
Provided by Ina Garten
Categories Cake Milk/Cream Mixer Egg Dessert Bake Quick & Easy Cranberry Apple Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
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 SAUCE WITH APPLES
Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.
Provided by Baking Nana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
- Let cool completely before refrigerating.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 g
APPLE-CRANBERRY KISSEL WITH SWEET SOUR CREAM
Provided by Tyler Florence
Categories dessert
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the apples, cranberry juice, sugar and cinnamon to a saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the apples are very soft, about 10 minutes. Dissolve the potato starch in 1 cup cold water. Pour this slurry into the hot apple mixture, stirring constantly. Continue stirring until the kissel starts to bubble again, about 1 minute. Remove from the heat and pour into individual dessert dishes. Allow them to cool then refrigerate them for at least 2 hours.
- In a small bowl mix the sour cream with the brown sugar and lemon juice. To serve, put a good dollop of the sweet sour cream on top of the kissel and swirl it in with a spoon. Garnish with the crushed gingersnaps.
APPLE SOUR CREAM KUCHEN
Family and the folks from church love this cake from Ann Byrn (The Cake Mix Doctor). I've made it many times and experimented with different pan sizes. I've listed my results below so you can choose to make it "moist and gooey" or with a firmer cake base (my preference). Slicing the apples takes some time, but since the recipe uses a cake mix, it goes together faster than you think! This was a "hot item" when sold at a church bake sale (sold in disposable pans).
Provided by Acerast
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven.
- Preheat the oven to 350°F.
- Lightly grease the pan(s) of your choice according to how moist or firm you like your cake.
- 9x13 inch pan for a moist, gooey cake.
- 10x15 inch jelly roll pan for a firmer, sheet cake.
- Or 2 8x10 disposable pans for firm cakes (that are great for bake sales.).
- In a large mixing bowl, place the cake mix, sour cream, 4 Tablespoons butter and the egg.
- Blend on low speed just until the mixture forms a thick dough (about 1 minute).
- Gently press the dough evenly over the bottom of your chosen pan(s) so that it reaches the sides.
- Bake for 10 minutes.
- Meanwhile, toss the apple slices with the lemon juice in another mixing bowl.
- Combine the sugar and cinnamon in a small bowl.
- Remove the cake from the oven but leave the oven on.
- Arrange the apple slices in rows over the top of the cake.
- Sprinkle the sugar mixture evenly over the apples.
- Drizzle the remaining 4 Tablespoons of melted butter over the sugar mixture.
- Return the pan(s) to the oven and bake the cake until it is golden brown and a toothpick inserted in the center comes out clean (30 - 40 minutes for the firmer cakes), (Ann Byrn bakes her 9x13 for 30-32 minutes but this was too gooey in the center for me).
- Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
- This is wonderful warm but also too good to resist when cool.
- Store covered at room temperature for 3 days or in the refrigerator for up to a week.
- I have not frozen this cake but it says you can wrap it in foil and freeze it.
CRANBERRY KUCHEN
This German coffee cake has been served at family breakfasts for more than five generations. There is no recipe requested more by our large family.
Provided by Taste of Home
Time 55m
Yield 2 kuchens (12 slices each).
Number Of Ingredients 20
Steps:
- In a large bowl, dissolve yeast in a warm water. Add the milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., For cranberry sauce, in a saucepan, bring water and sugar to a boil. Add cranberries. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; set aside. , For egg mixture, in a bowl, combine the eggs, evaporated milk and sugar; beat well. Divide half of the egg mixture between two greased 13-in. x 9-in. baking pans; set remaining egg mixture aside., Punch dough down. Divide in half. Pat each portion over egg mixture in pans. Spoon cranberry sauce over dough. Drizzle with remaining egg mixture. , For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle over the top. , Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm.
Nutrition Facts : Calories 387 calories, Fat 13g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 232mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
RED HOT CRANBERRY APPLESAUCE
Make and share this Red Hot Cranberry Applesauce recipe from Food.com.
Provided by ame2sky
Categories Apple
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put water and red hots in a small saucepan and heat until melted, stirring constantly over medium heat.
- Once water mixture is boiling add cranberries and cook for 5 minutes over medium heat, stirring occasionally.
- Add Jello and mix well until Jello has dissolved.
- Take off heat and let cool for 5 minutes.
- Stir in applesauce and then pour into serving bowl.
- Place in refrigerator to set.
APPLE AND CRANBERRY PANDOWDY
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
- Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 286 g, Fat 12 g, Fiber 3 g, Protein 2 g
CRANBERRY APPLE SAUTE
My husband came up with this recipe by adding cranberries to fried green apples. We thought the colors were perfect for the holidays, and the flavor went well with our Christmas ham.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Cook over medium heat for 15-17 minutes or until the apples are tender and the sauce is slightly thickened, stirring occasionally.
Nutrition Facts :
CRANBERRY AND APPLE KUCHEN WITH HOT CREAM SAUCE
Number Of Ingredients 16
Steps:
- For the kuchen: Preheat oven to 350 degrees. Butter a 9-inch round cake pan. In a mixer bowl or by hand in a large bowl, beat butter, sugar and egg together until the mixture is fluffy and lightened in texture. In a separate bowl, combine the flour, baking powder, salt and nutmeg. Add dry ingredients and the milk alternately to the butter mixture. Do not overbeat; mix just until the ingredients are combined. Peel and core apples. Slice them into 1/4-inch wedges Spoon batter into the pan. Press apple slices, about 1/4-inch apart and core side down, into the batter, working in a circular pattern around the outside edge (like the spokes of a wheel. Arrange most of the cranberries in a ring inside the apples and sprinkle remainder around the edges of the kuchen. Sprinkle kuchen with the cinnamon sugar. Bake for 40 to 50 minutes, or until a cake tester or skewer inserted into the center of the kuchen comes out clean. Set on a rack to cool briefly, or let cool to room temperature. For the hot cream sauce: Combine the cream, sugar, and butter in a medium saucepan and bring to a boil. Reduce heat (to reduce the chances of scorching or boiling over) and let sauce simmer for 5 to 8 minutes, to reduce and thicken slightly. Serve hot sauce with the kuchen.
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