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 VANILLA COFFEECAKE
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
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 COFFEE CAKE
"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
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.
CRANBERRY-HAZELNUT COFFEECAKE
Steps:
- Preheat oven to 350°. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and next 4 ingredients (1/4 cup flour through 1 tablespoon butter) in a bowl; toss well. Set aside. To prepare cake, lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (1 2/3 cups flour through salt), stirring well with a whisk. Combine vanilla, 1/4 cup sour cream, egg, and egg white in a small bowl; stir with a whisk. Place remaining sour cream and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture. Spread half of batter into a 9-inch springform pan coated with cooking spray. Sprinkle cranberries over batter. Spread remaining batter over cranberries. Sprinkle streusel mixture over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Nutritional Information Calories: 293 (30% from fat) Fat: 9.8g (sat 4.7g,mono 3.9g,poly 0.6g) Protein: 4.9g Carbohydrate: 46.6g Fiber: 0.4g Cholesterol: 41mg Iron: 2mg Sodium: 265mg Calcium: 63mg
PRETTY CRANBERRY COFFEE CAKE
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
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.
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 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
HAZELNUT STREUSEL COFFEE CAKE
Enjoy this homemade coffee cake topped with chocolate chips and hazelnuts - perfect for bread-time.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray (without flour).
- In small bowl, mix brown sugar and hazelnut spread. Stir in nuts and chocolate chips; set aside for topping.
- In large bowl, stir flour blend, baking powder and salt; set aside. In medium bowl, beat eggs and granulated sugar with whisk until smooth. Stir in butter and vanilla. Stir into flour mixture just until combined. Pour batter into pan. Sprinkle with reserved topping mixture.
- Bake 25 to 27 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 410, Carbohydrate 49 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 32 g, TransFat 0 g
CRANBERRY-HAZELNUT GREEN BEANS
Cranberry and hazelnut add a distinctive flavor to this easy green beans side dish - ready in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat 8 cups water to boiling. Add green beans; cook 6 to 8 minutes or until crisp-tender. Drain.
- In 12-inch skillet, melt butter over medium-high heat. Cook shallot in butter 2 minutes, stirring constantly. Add green beans; cook 3 minutes, stirring occasionally, until tender and beginning to brown. Sprinkle with salt and pepper.
- In serving bowl, toss bean mixture with hazelnuts and cranberries. Serve warm.
Nutrition Facts : Calories 91, Carbohydrate 10 g, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 176 mg
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
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- To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and next 4 ingredients (1/4 cup flour through 1 tablespoon butter) in a bowl; toss well. Set aside.
- To prepare cake, lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (1 2/3 cups flour through salt), stirring well with a whisk. Combine vanilla, 1/4 cup sour cream, egg, and egg white in a small bowl; stir with a whisk. Place remaining sour cream and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture.
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