Cranberry Sauce For Cake Topping Recipes

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CRUMB-TOPPED CRANBERRY CAKE



Crumb-Topped Cranberry Cake image

This dessert has something for everyone-moist yellow cake, cream cheese filling and cranberry-coconut topping. Serve it at breakfast, lunch and dinner!-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

2 cups plus 2 tablespoons all-purpose flour
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 package (8 ounces) cream cheese, divided
2 eggs
3/4 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup whole-berry cranberry sauce
TOPPING:
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs. , In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside., In a small bowl, beat remaining cream cheese until fluffy. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over the top. , Bake 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 323 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-NUT COFFEE CAKE



Cranberry-Nut Coffee Cake image

Cinnamon-walnut streusel and whole berry cranberry sauce are the quick and easy way to scrumptious cranberry-walnut coffee cake.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 37m

Yield 9

Number Of Ingredients 11

2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
2/3 cup water or milk
1 egg
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/4 teaspoon ground cinnamon
2/3 cup whole berry cranberry sauce
1 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla

Steps:

  • Heat oven to 400°F. Grease square pan, 9x9x2 inches.
  • Stir Bisquick, granulated sugar, 2/3 cup water and egg in medium bowl until blended; beat vigorously 30 seconds. Spread in pan. Mix brown sugar, walnuts and cinnamon; sprinkle over batter. Spoon cranberry sauce over top.
  • Bake 20 to 25 minutes or until toothpick inserted in cake area comes out clean.
  • Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake; serve warm.

Nutrition Facts : Calories 270, Carbohydrate 47 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

CRANBERRY CAKE WITH HOT BUTTER SAUCE



Cranberry Cake With Hot Butter Sauce image

You can substitute blueberries, blackberries, or raspberries in place of cranberries if you prefer. This came from American Profile - Home for the Holidays - Phyllis Willink.

Provided by Ceezie

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
1 cup butter
2 cups sugar
1 cup cream or 1 cup half-and-half
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
  • To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
  • To make the sauce, combine all ingredients in saucepan over medium low and
  • cook 10 minutes or until sugar is melted, stirring frequently. Pour hot over cake.

FESTIVE CRANBERRY-TOPPED CHEESECAKE



Festive Cranberry-Topped Cheesecake image

When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive and was thoroughly enjoyed by all. -Stacy Dutka, Bienfait, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

2 cups crushed shortbread cookies
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
TOPPING:
3 cups fresh or frozen cranberries, coarsely chopped
1-1/4 cups sugar
1 cup water
2 tablespoons cornstarch
1/4 cup orange juice
1/2 cup coarsely chopped pecans, toasted

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 6-8 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust. , Return pan to baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large saucepan, combine the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.

Nutrition Facts : Calories 537 calories, Fat 33g fat (17g saturated fat), Cholesterol 129mg cholesterol, Sodium 299mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.

LEFTOVER CRANBERRY SAUCE MUFFINS WITH OAT STREUSEL TOPPING



Leftover Cranberry Sauce Muffins with Oat Streusel Topping image

Don't throw away that leftover cranberry sauce, instead turn it into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!

Provided by Sam | Ahead of Thyme

Categories     Muffins

Time 30m

Number Of Ingredients 17

1 + 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 + 1/4 cups leftover homemade cranberry sauce
3 tablespoons brown sugar
3 tablespoons old-fashioned rolled oats
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, cold and grated
1/2 teaspoon cinnamon

Steps:

  • Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray.
  • In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
  • Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.
  • Divide batter evenly among the muffin liners. Fill each cup about 3/4 full.
  • In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
  • Bake for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.

Nutrition Facts : ServingSize 1 muffin with streusel topping, Calories 204 calories, Sugar 10.5 g, Sodium 743.3 mg, Fat 7.4 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 29 g, Fiber 1.3 g, Protein 4.9 g, Cholesterol 31.6 mg

CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE



Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 6 to 8 servings

Number Of Ingredients 17

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs
Caramel Walnut Sauce, recipe follows
2 cups heavy whipping cream
1 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup chopped walnuts, toasted
3/4 teaspoon fine sea salt, optional

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
  • Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
  • In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.

CRANBERRY SAUCE BUNDT CAKE



Cranberry Sauce Bundt Cake image

I cannot remember where I found this recipe but it has been enjoyed many times. Uses whole berry cranberry sauce which gives the cake a pretty swirl effect. This works well served as a dessert or served during a brunch.

Provided by HokiesMom

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

3/4 cup butter (softened)
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream (12 oz container)
1 (16 ounce) can whole berry cranberry sauce
1/2 cup pecans (finely chopped)
3/4 cup confectioners' sugar
4 1/2 teaspoons water
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream together butter and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in extract.
  • Combine flour, baking powder, baking soda, and salt.
  • Add to the creamed mixture alternately with the sour cream, beating well after each addition.
  • Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
  • In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
  • Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
  • Repeat layers two times.
  • Sprinkle top with finely chopped pecans.
  • Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing cake from pan onto a wire rack.
  • Cool completely then place on cake plate.
  • Combine icing ingredients until smooth.
  • Drizzle icing over cake.
  • Let set before serving.

Nutrition Facts : Calories 512.5, Fat 22.4, SaturatedFat 11.8, Cholesterol 96, Sodium 425.9, Carbohydrate 73.3, Fiber 1.7, Sugar 47.3, Protein 6.3

CRANBERRY CAKE WITH CARAMEL SAUCE



Cranberry Cake with Caramel Sauce image

Cranberry Cake with Caramel Sauce Recipe ~ Moist vanilla cake filled with cranberries and covered in a warm caramel sauce! An elegant holiday dessert that is super easy!

Provided by Julie Evink

Categories     Dessert

Time 50m

Number Of Ingredients 11

3 tablespoons butter or margarine (softened)
1 cup granulated sugar
1 egg
1 cup milk
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen cranberries (I used frozen)
½ cup butter
1 cup packed brown sugar
¾ cup milk or heavy cream (I used milk, the original used heavy cream)

Steps:

  • Preheat the oven to 350 degrees F and lightly grease a 9" square pan.
  • In a medium bowl, beat together the butter and sugar until crumbly. Add in egg and milk and beat until combined.
  • Add in flour, salt, and baking powder and beat until just combined. Stir in cranberries.
  • Spread batter in prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  • While cake is baking, prepare caramel sauce. In a small pot, melt butter. Add brown sugar and milk or cream and bring to a boil over medium-high heat, stirring constantly. Cook over a low boil for 2-3 minutes, stirring constantly. Serve warm over warm cake.

Nutrition Facts : Calories 379 kcal, Carbohydrate 54 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 312 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving

CRANBERRY SAUCE OVER POUND CAKE A LA MODE



Cranberry Sauce over Pound Cake a la Mode image

If you make cranberry sauce at the holidays, you use a whole bag of berries that yields a quart of sauce. If you have less than 12 at your table, chances are you are left with at least 2 cups of your sauce. This recipe provides a new use for that leftover sauce. It can also be used "the morning after" for topping buckwheat pancakes or waffles.

Provided by Rachael Ray : Food Network

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
2 medium apples, peeled and chunked, such as McIntosh
1 medium Bosc pear, peeled and chunked
1 tablespoon brown sugar
1 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1 cup apple cider
1/2 to 2/3 cup prepared whole berry cranberry or cranberry-orange sauce
4 (1-inch) slices packaged pound cake
1 pint French vanilla ice cream

Steps:

  • Place a small saucepan, over moderate heat and add butter. Work close to the stove and add apples and pear to the pot as you chop them. Sprinkle the fruit with brown sugar, a teaspoon of lemon juice and nutmeg. Add cider and raise heat a little. Allow liquid to come to a boil, then add cranberry sauce to the pot. When sauce returns to a boil, turn heat back to moderate, and cook sauce 5 minutes until apples and pears are softened but sauce remains fairly chunky in consistency. Spoon the warm fruit sauce over pound cake slices and top with scoops of vanilla ice cream.

CRANBERRY-RASPBERRY DESSERT SAUCE



Cranberry-Raspberry Dessert Sauce image

This is a family favorite I make every year for Thanksgiving. The raspberries give it that added sweetness that makes you go for seconds! It's best served chilled or warm over ice cream.

Provided by Denise

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 30m

Yield 16

Number Of Ingredients 4

1 cup fresh orange juice
1 cup white sugar
1 (12 ounce) bag fresh cranberries
2 cups fresh or frozen raspberries

Steps:

  • Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

Nutrition Facts : Calories 72.5 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 0.6 mg, Sugar 15.4 g

VANILLA BEAN CHEESECAKE WITH CRANBERRY JEWEL TOPPING



Vanilla Bean Cheesecake with Cranberry Jewel Topping image

Categories     Cake     Dessert     Bake     Cream Cheese     Cranberry     Vanilla     Fall     Winter     Bon Appétit

Yield Serves 10

Number Of Ingredients 16

Crust
12 vanilla sandwich cookies (such as Vienna Fingers; 6 1/2 ounces), broken into pieces
5 tablespoons unsalted butter, cut into pieces, room temperature
1/4 cup sugar
Filling
2 vanilla beans, split lengthwise
1/2 cup whipping cream
1 1/2 pounds cream cheese, room temperature
1 cup sugar
Pinch of salt
4 large eggs
Topping
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup frozen cranberry juice cocktail, thawed
1/4 cup water

Steps:

  • For Crust:
  • Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
  • For Filling:
  • Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
  • Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
  • Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
  • For Topping:
  • Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

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From gettystewart.com


15 CRANBERRY CAKE RECIPES | ALLRECIPES
2021-06-08 Cranberry Apple Cake. three slices of poundcake with nuts, cranberries, and icing. Credit: Molly. View Recipe. this link opens in a new tab. Two classic fall flavors, apple and cranberry, only get better when paired together. Drizzle it with a vanilla glaze for an extra special touch.
From allrecipes.com


EASY CRANBERRY ORANGE SAUCE - LANA'S COOKING
2021-11-14 Place cranberries, orange zest and juice, sugar, cinnamon stick, and cloves in a heavy bottomed saucepan. Bring the mixture to a boil over medium high heat. Reduce the heat to a simmer and cook for 10-15 minutes until the cranberries have softened and the mixture thickens. Remove from heat and allow to cool before serving.
From lanascooking.com


LEFTOVER CRANBERRY SAUCE CAKE RECIPE - SERIOUS EATS
2019-05-10 For the Topping: Adjust oven rack to middle position and preheat oven to 350°F. Stir 2 tablespoons water into 1 cup leftover cranberry sauce to loosen consistency: the sauce should gently plop when dropped from a spoon. Add more water as needed. Pulse almonds, sugar, butter, light brown sugar, flour, and orange zest in food processor; transfer ...
From seriouseats.com


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