CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE
Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings (1-1/4 cups sauce).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.
Nutrition Facts : Calories 442 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 501mg sodium, Carbohydrate 70g carbohydrate (47g sugars, Fiber 2g fiber), Protein 4g protein.
GLAZED CRANBERRY MINI CAKES
Make and share this Glazed Cranberry Mini Cakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 36 mini cakes, 36 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F
- Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
- Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
- Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
- Add milk; stir until blended.
- Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
- Fill muffin cups about 7/8 full with batter.
- Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
- Cool 5 minutes; remove from pans to wire rack.
- Cool completely.
- To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
- Microwave at MEDIUM (50%) 30 seconds; stir.
- If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
- Drizzle white glaze over top of mini-cakes.
- Refrigerate 10 minutes to set glaze.
Nutrition Facts : Calories 111.1, Fat 6.3, SaturatedFat 2.9, Cholesterol 11.4, Sodium 57.7, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.4
CRANBERRY DESSERT CAKE WITH BUTTER SAUCE
A moist and flavorful fall dessert. The warm butter sauce really compliments the tart cranberries. I have purchased fresh cranberries in season and frozen for use later. The frozen cranberries work well in the recipe.
Provided by Ms B.
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Grease and flour bottom only of 9x13 pan.
- Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
- Mix well.
- In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
- Add sour cream mixture to flour mixture.
- Stir just until dry ingredients are moistened.
- Gently fold in cranberries.
- Spoon into prepared pan.
- Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
- Bring to a boil.
- Simmer over low heat for 2 minutes, stirring constantly.
- Remove from heat, stir in vanilla.
- Serve warm sauce over cake.
Nutrition Facts : Calories 299.6, Fat 15, SaturatedFat 7.6, Cholesterol 51.8, Sodium 200.5, Carbohydrate 39, Fiber 1.3, Sugar 24.1, Protein 3.3
CRUMB-TOPPED CRANBERRY CAKE
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
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.
BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES
These pound cakes are reminiscent of a chocolate chip cookie in cake form. They are delicious on their own, or can be frosted with a simple vanilla or chocolate glaze.
Provided by Kim
Categories Pound Cake
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together flour, salt, and nutmeg in a small bowl.
- Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
- Divide batter evenly between the mini Bundt® cavities.
- Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 47 g, Cholesterol 137.9 mg, Fat 22.9 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 13.5 g, Sodium 242.7 mg, Sugar 29.7 g
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