Cranberry Streusel Coffee Cake Recipes

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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 SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

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

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

Provided by Laura Owen

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h15m

Yield 14

Number Of Ingredients 10

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
  • Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  • Bake 55 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g

EASY CRANBERRY COFFEE CAKE



Easy Cranberry Coffee Cake image

Even people who don't usually care for cranberries will love this warm and tasty coffee cake. And you'll be happy to know it's simple to make!

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, melted
2 cups fresh or frozen cranberries, halved
HOT BUTTER SAUCE:
1/2 cup butter
1 cup sugar
3/4 cup half-and-half cream
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. Combine milk and butter; add to dry ingredients and mix well. Fold in cranberries. Spread into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. , For sauce, melt butter in a saucepan; gradually add sugar and cream. Simmer for 10 minutes. Remove from the heat; add vanilla. Serve over warm coffee cake.

Nutrition Facts :

CRANBERRY-PECAN STREUSEL COFFEECAKE



Cranberry-Pecan Streusel Coffeecake image

While searching on the net to find different recipes using cranberries, I found this tempting coffeecake. I found this @ http://www.cranberries.org courtesy of Cape Cod Cranberry Growers' Association.

Provided by SassiFras

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

1 1/4 cups whole wheat pastry flour
1/2 cup light brown sugar, packed
6 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
1 cup chopped pecans
1 1/4 cups whole wheat pastry flour, sifted
3/4 cup white sugar
1/2 cup unsalted butter, softened
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup buttermilk
2 eggs
1 cup fresh cranberries or 1 cup frozen cranberries, chopped

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.

Nutrition Facts : Calories 442.2, Fat 25.6, SaturatedFat 11.3, Cholesterol 85.3, Sodium 154.6, Carbohydrate 50.9, Fiber 5.3, Sugar 26.9, Protein 6.8

CRANBERRY STREUSEL COFFEE CAKE RECIPE



Cranberry Streusel Coffee Cake Recipe image

Provided by d_s1

Number Of Ingredients 16

Streusel:
3/4 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/4 cup butter
Cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1/2 cup oil
1 tsp vanilla
1 cup sour cream
2 cups cranberries, fresh or frozen

Steps:

  • For the streusel, mix the sugar, flour and cinnamon together. Blend in butter until crumbly. For the cake, stir the flour, baking powder, baking soda, salt and sugar together in a large bowl. In a separate bowl mix the eggs, oil, vanilla and sour cream together until blended. Add the liquid ingredients to the dry ingredients and mix until just combined. Spread the batter in a 9" x 13" pan, sprinkle with the cranberries and then the streusel. Bake at 350 degrees F for about 45 - 50 minutes.

CRANBERRY STREUSEL COFFEE CAKE



Cranberry Streusel Coffee Cake image

This is from the Brand Names Cookbook. I haven't tried it yet but the cranberry, orange and almond combination sound just right!

Provided by Aroostook

Categories     Breads

Time 40m

Yield 9 serving(s)

Number Of Ingredients 13

1 egg
1/2 cup sugar, plus
3 tablespoons sugar
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon orange juice
1 teaspoon orange zest
1/4 teaspoon almond extract
1 1/2 cups flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh cranberries, chopped fine
2 tablespoons butter

Steps:

  • Preheat oven to 375F.
  • Beat egg in a large bowl.
  • Add milk, 1/2 cup sugar, oil, orange juice and peel and almond extract.
  • Mix well.
  • In another bowl mix 1 cup of flour, baking powder and salt.
  • Add to egg/milk mixture and stir until just combined.
  • Oil an 8x8 baking pan Pour batter into pan.
  • Spoon chopped cranberries over batter In a small bowl, mix remaining 1/2 cup of flour, 3 tbls sugar and 2 tbls butter until crumbly.
  • Sprinkle mixture over cranberries.
  • Bake 25-30 minutes.

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