Dried Cranberry Coffee Cake Recipe Recipe For Meatloaf

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 MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef and ham over mixture and mix well. Pat into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours or until a thermometer reads 160°., During the last 15 minutes of baking, baste meat loaf with barbecue sauce if desired. Garnish with bay leaves and cranberries if desired. Discard bay leaves before slicing.

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 COFFEE CAKE

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.

MEXICAN CHOCOLATE CAKE WITH DRIED CRANBERRIES

Steps:

• Position a rack in the middle of the oven and preheat to 350°F (175°C).
• Butter and flour a 12-cup (1.5-L) Bundt pan or 9-inch (22.5-cm) angel food cake pan. Melt the butter over moderately low heat, then whisk in cocoa.
• Add water and coffee and whisk until smooth. Remove from heat and let cool.
• Whisk in the sugar, eggs, buttermilk, and vanilla.
• Sift together flour, baking soda, cinnamon and salt.
• Add the cocoa mixture and whisk until just combined.
• Whisk in the cranberries.
• Pour the batter into the cake pan and bake cake until a toothpick inserted into the centre of the cake comes out clean, 45 - 55 minutes.
• Cool the cake in the pan on a rack for 10 minutes, then loosen the edges with a thin knife and invert onto a plate.
• Let cool.
• For the glaze, bring the cream to a boil in a small pot.
• Remove from the heat and add the chocolate, stirring until smooth.
• Spoon the glaze over the top of the cake, letting it run down the sides.
• Keeps well for 3 days tightly wrapped. Freeze for longer storage.