Cranberry Pecan Streusel Coffee Cake Recipe Recipe For Banana

CRANBERRY-PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
• Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
• Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.

CRANBERRY BANANA COFFEE CAKE

Steps:

• Start by preheating your oven to 350 degrees. Then you will grease your 9x13 pan with a cooking spray.
• In a bowl you will add in your dry ingredients. Flour, baking powder, ground cinnamon and allspice. Mix until combined.
• Then in a stand mixer or mixing bowl cream your butter, sugar until it is nice and fluffy.
• Mix in your eggs, vanilla and mashed bananas and mix until combined.
• Slowly add in your flour mixture, and mix until combined.
• Pour into your greased pan, and then take your cranberry sauce and make spoonfuls all over the cake.
• Mix up the pecan streusel - brown sugar, pecans, all purpose flour and butter. Mix until crumbly and then sprinkle all over the coffee cake.
• Bake 35-55 minutes or until the cranberry banana coffee cake is fully cooked.
• Remove and place cranberry coffee cake on cooling rack to cool, then slice and serve.

CRANBERRY-PECAN COFFEE CAKE

Steps:

• In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

CRANBERRY BANANA COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with bananas, beating well after each addition. Spread into a greased 13x9-in. baking pan. Top with cranberry sauce., In a small bowl, combine the brown sugar, pecans and flour; stir in butter. Sprinkle over cranberries. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
• Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
• Combine flour, baking powder, and salt for cake in a large bowl.
• Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
• Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

CRANBERRY-PECAN STREUSEL COFFEECAKE

Steps:

• To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Rub the softened butter into the flour mixture until it holds together when squeezed. Gently mix in the pecans; set aside.
• To make the coffeecake: In a mixing bowl, combine the flour, sugar, butter, baking powder, baking soda, salt, flavorings, and buttermilk.
• Mix on low speed for one minute, scrape the bowl, and beat for another 30 seconds; scrape the bowl.
• Slowly add the eggs, one at a time, combining well after each addition; scrape the bowl after each egg is added.
• Once all the eggs are added, scrape the bowl and mix on medium speed for one minute. Gently fold the cranberries in by hand.
• To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8 inch square pan and place about half of the batter in the pan. Smooth it out evenly with a small offset spatula or a knife.
• Spread 1/3 of the streusel topping over the coffeecake batter. Place the remaining coffeecake batter on top of the streusel topping and gently smooth out to the edges of the pan.
• Top with the remaining streusel.
• An alternative to layering the coffeecake and streusel is to place all of the coffeecake batter in the pan, top with 2/3 of the streusel, and marble the streusel through the coffeecake with a knife by drawing the knife down through the streusel and into the batter, making swirling motions. Once swirled, top with the remaining streusel.
• Bake the coffeecake in a 350°F preheated oven for 20-25 minutes, or until a toothpick inserted near the center tests clean. *** Changed time from the original 45-50 minutes, because of recipe reviewer. ***.
• Allow the cake to cool in the pan.
• This cake is very delicate with a crunchy streusel if served warm the same day, so if you prefer a slightly denser coffeecake with a softer streusel crumb, serve the coffeecake the next day. After the cake has cooled, wrap it well in plastic wrap and store in the refrigerator overnight. Allow to come to room temperature before serving.
• * Regular pastry flour can be substituted for whole wheat pastry flour.
• ** If buttermilk is not available, place 1 tsp lemon juice or vinegar in a measuring cup and fill to the ¼ cup mark with milk.

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.

BANANA COFFEE CAKE WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
• Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
• Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
• Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.