Cranberry Coffee Cake Wedges Recipes

CRANBERRY COFFEE CAKE

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.

CRANBERRY COFFEE CAKE

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.

CRANBERRY SWIRL COFFEE CAKE

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.

GINGER-CRANBERRY SHORTBREAD WEDGES

Steps:

• Heat oven to 350°F. In large bowl, mix butter, powdered sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
• Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
• Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.

CRANBERRY COFFEECAKE

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.

CRANBERRY VANILLA COFFEECAKE

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.

COFFEE CAKE WITH CRANBERRY SWIRL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• (Decrease the temperature by 25 degrees if using dark pan).
• Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour.
• Cream together the butter and sugar until light and fluffy.
• Beat in the eggs just until well blended.
• Mix together the flour, baking powder, baking soda and salt.
• Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX!
• Stir in the almond extract and mix only until just combined.
• Pour 1/3 of the batter into the pan.
• Swirl 1/2 of the cranberry sauce into the batter.
• Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter.
• Bake about 55 minutes or until toothpick inserted in the center comes out clean.
• Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

CRANBERRY ZUCCHINI WEDGES

Steps:

• Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts., Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. If desired, top with sugared cranberries.

CRANBERRY 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.