Cranberry Vanilla Coffeecake Recipes

CRANBERRY VANILLA COFFEECAKE

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 COFFEECAKE

Steps:

• Makes 6 to 8 servings. Preheat oven to 350°F.
• Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter.
• Sift together flour, baking powder, and salt. Beat together butter and remaining 1 1/4 cups granulated sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 5 minutes with a standing mixer or about 8 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
• Spread one third of batter evenly in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter. Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes.
• Invert cake onto rack. Serve warm or at room temperature.

CRANBERRY SWIRL COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
• Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
• Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
• Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
• To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

RICH CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar.

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.

CRANBERRY COFFEE CAKE

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.

EASY CRANBERRY COFFEE CAKE

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.

CREAMY CRANBERRY COFFEE CAKE

Steps:

• In a big mixing bowl, mix together the first four ingredients.
• In another smaller bowl, mix together the egg, orange juice, butter and vanilla; add to the dry ingredients and stir until combined.
• Fold in the cranberries and orange peel.
• Pour mixture into a greased 9-inch springform pan.
• In a mixing bowl, add the cream cheese and sugar; beat until smooth and creamy.
• Add the egg and vanilla; stir to mix well.
• Spread cream cheese mixture over the batter.
• Mix together the flour and sugar; using a pastry blender, cut in the cold butter until mixture resembles coarse crumbs.
• Sprinkle over the top.
• Place springform pan on top of a baking sheet.
• Bake at 350° for 70-75 minutes or until golden brown.
• Let cool on a wire rack 15 minutes before removing the sides of the pan.