CRANBERRY-HAZELNUT COFFEE CAKE
A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack.
Provided by MISSHEPESHU
Categories Desserts Cakes Spice Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
- Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 57.2 g, Cholesterol 94 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 8.2 g, Sodium 283.3 mg, Sugar 39.5 g
CRANBERRY & HAZELNUT CAKE
A versatile and light fruitcake with a hint of spice and plenty of juicy cranberries and cherries - ice as you wish!
Provided by Cassie Best
Categories Dessert
Time 1h55m
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. grease a deep 20cm cake tin and line with baking parchment - high enough to come 2.5cm above the top of the tin. Put the raisins, cherries, all the cranberries, orange zest and juice, and alcohol into a small pan. Bring to the boil and leave to simmer for 3 mins, until the cranberries have softened a little and most of the liquid has evaporated. Set aside to cool.
- Put the sugar, butter and vanilla in a bowl and beat with an electric mixer until pale and fluffy. Add the eggs, flour, almonds, hazelnuts and mixed spice. Whisk again until just combined, then stir through the soaked fruit and any remaining juices. Tip the cake mixture into the tin and level the top, then bake for 1 hr 20 mins, until a skewer pushed into the centre of the cake comes out clean. If the skewer has any uncooked cake mixture on it, return it to the oven for 10 mins, then check again. Leave in the tin to cool. Will freeze for 4 months wrapped in cling film then foil.
Nutrition Facts : Calories 492 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
HOLIDAY CRANBERRY-HAZELNUT TARTS
Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.
Provided by JDog
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
- Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
- Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
- Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
- Bake in the preheated oven until golden and set, about 25 minutes.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 10.9 g, Cholesterol 12.4 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 35.8 mg, Sugar 6 g
CRANBERRY PEAR HAZELNUT FINANCIER
Categories Cake Dessert Bake Cranberry Pear Fall Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield One Cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. and butter and flour a 9- by 2-inch round cake pan.
- Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily. Increase oven temperature to 400°F.
- Peel and core pear. Chop pear coarse and in a bowl toss with cranberries and 1/4 cup sugar.
- In a food processor grind nuts with remaining 3/4 cup sugar, flour, and salt until fine.
- In a bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in butter and vanilla (the batter will deflate) and spread batter evenly in cake pan. Arrange fruit mixture evenly over batter and bake in middle of oven 40 to 45 minutes, or until a tester comes out clean.
- Cool cake in pan on a rack 5 minutes and invert onto a plate. Cool cake, fruit side up, on rack until ready to serve.
- Sprinkle cake with confectioners' sugar and serve warm or at room temperature with whipped cream or ice cream.
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