Cranberry Crescent Coffee Cake Recipes

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CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

"This recipe was given to me by a former neighbor," pens Doris Brearley from Vestal, New York. The yummy cake relies on baking mix, canned cranberry sauce and an easy nut topping, so it's truly a quick bread.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 13

2 cups biscuit/baking mix
2 tablespoons sugar
2/3 cup milk
1 egg, lightly beaten
2/3 cup jellied cranberry sauce
TOPPING:
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

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.

Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 363mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

PRETTY CRANBERRY COFFEE CAKE



Pretty Cranberry Coffee Cake image

Cranberries make this coffee cake a beautiful quick bread that's perfect for the holidays. For extra shimmer, we add a drizzle of almond-flavored glaze. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts
OPTIONAL GLAZE:
1/3 cup confectioners' sugar
1/2 teaspoon almond extract
2 to 4 teaspoons warm water

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. , Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, extract and enough water to reach a drizzling consistency. Spoon over cooled coffee cake.

Nutrition Facts : Calories 305 calories, Fat 17g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 295mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

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

1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups fresh cranberries, at room temperature
½ cup chopped walnuts
½ cup butter, melted
2 eggs, beaten
1 teaspoon almond extract
¼ cup chopped walnuts
¼ cup brown sugar
2 tablespoons butter, melted
2 tablespoons all-purpose flour

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

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

A festive sour cream coffee cake studded with tart cranberries is a lovely holiday and winter dessert. Fresh cranberries add pops of color and flavor.

Provided by Jessie Sheehan

Categories     Brunch     Breakfast     Dessert     Cake

Time 1h20m

Number Of Ingredients 17

For the Cake:
3 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 cups fresh cranberries (coarsely chopped; or frozen)
2 cups granulated sugar (plus more for sprinkling in the pan)
1 cup vegetable oil (or mild olive oil)
1 tablespoon vanilla extract
2 large eggs
2 large egg yolks
2 cups sour cream
For the Glaze:
1 1/2 cups confectioners' sugar
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

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 VANILLA COFFEECAKE



Cranberry Vanilla Coffeecake image

Provided by Melissa Roberts

Categories     Cake     Breakfast     Brunch     Bake     Christmas     Quick & Easy     Mother's Day     New Year's Day     Cranberry     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 vanilla bean, split lengthwise
1 3/4 cups sugar
2 cups fresh or thawed frozen cranberries (6 ounces)
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened, divided
2 large eggs
1/2 cup whole milk
Garnish: confectioners sugar

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.

CRANBERRY SWIRL COFFEECAKE



Cranberry Swirl Coffeecake image

This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Yield 14

Number Of Ingredients 14

½ cup butter
¾ cup white sugar
2 eggs
2 cups all-purpose flour
½ cup sour cream
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (16 ounce) can whole cranberry sauce
½ cup blanched slivered almonds
¾ cup confectioners' sugar
1 tablespoon warm water
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
  • Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
  • Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
  • Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
  • To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

Nutrition Facts : Calories 288 calories, Carbohydrate 43.9 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 25 g

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

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

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup pecans, chopped
1 cup powdered sugar
2 tablespoons water
2 teaspoons almond extract

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

CREAMY CRANBERRY COFFEE CAKE



Creamy Cranberry Coffee Cake image

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

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla
2 cups coarsely chopped cranberries, fresh or frozen
1 tablespoon orange zest
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup cold butter

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

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From bakemesomesugar.com


CRANBERRY-PECAN COFFEE CAKE - LEMON TREE DWELLING
2015-11-12 Cover with remaining batter; top with remaining streusel and cranberries. Bake at 350 degrees 50-60 minutes, until golden brown. Cool completely on a wire rack before removing from pan. Prepare drizzle by combining all ingredients in a small bowl and mixing until smooth. Top cake with drizzle before serving.
From lemontreedwelling.com


CRANBERRY COFFEE CAKE [VIDEO] - SWEET AND SAVORY MEALS
2019-11-21 Cake: Grease and dust with a bit of flour a 9x13 inches pan and set aside. In a large mixing bowl whisk together all purpose flour, sugar, baking powder, baking soda and salt until combined. Using a hand mixer or a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.
From sweetandsavorymeals.com


CRANBERRY COFFEE CAKE RECIPE - TWO PEAS & THEIR POD
2011-12-19 Preheat the oven to 350°F. Grease a 9x9-inch square baking pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside. In a small bowl, combine granulated sugar and …
From twopeasandtheirpod.com


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