Rich Cranberry Coffee Cake Recipe Recipe For Hand

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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 COFFEE CAKE



Cranberry Coffee Cake image

A festive sour cream coffee cake studded with tart cranberries is a lovely holiday and winter dessert. Fresh cranberries add pops of color and flavor.

Provided by Jessie Sheehan

Categories     Brunch     Breakfast     Dessert     Cake

Time 1h20m

Number Of Ingredients 17

For the Cake:
3 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 cups fresh cranberries (coarsely chopped; or frozen)
2 cups granulated sugar (plus more for sprinkling in the pan)
1 cup vegetable oil (or mild olive oil)
1 tablespoon vanilla extract
2 large eggs
2 large egg yolks
2 cups sour cream
For the Glaze:
1 1/2 cups confectioners' sugar
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F and grease a 10-cup bundt pan with cooking spray or softened butter. Coat the pan with granulated sugar, knocking out any excess.
  • To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  • Add the chopped cranberries and whisk again.
  • In a large bowl, vigorously whisk together the sugar, oil, and vanilla for about 30 seconds.
  • Add the eggs and yolks, whisking after each to combine.
  • Using a flexible spatula fold the dry ingredients into the wet in two additions, alternating with two additions of the sour cream. Stop folding as soon as the flour disappears. Do not overmix.
  • Transfer the batter to the prepared pan and smooth the top. Bake for about 50 to 60 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the center comes out with a moist crumb or two.
  • Let the cake cool in the pan for about 5 minutes right side up. Then flip the pan onto a cooling rack for an additional 5 before lifting the pan off of the cake. Let cool to room temperature before drizzling with the glaze.
  • To make the glaze, whisk together the confectioners' sugar, sour cream, vanilla, and salt.
  • Drizzle over the cake. Let the glaze set for about 30 minutes or so before slicing and serving.

Nutrition Facts : Calories 437 kcal, Carbohydrate 57 g, Cholesterol 77 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 248 mg, Sugar 37 g, Fat 22 g, UnsaturatedFat 0 g

RICH CRANBERRY COFFEE CAKE



Rich Cranberry Coffee Cake image

When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario

Provided by Taste of Home

Time 1h15m

Yield about 16 servings.

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 large eggs
2-1/4 cups all-purpose flour, divided
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries, patted dry
1/2 cup chopped pecans or walnuts
Confectioners' sugar

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.

Nutrition Facts : Calories 337 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 285mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

SANDY'S CRANBERRY COFFEE CAKE



Sandy's Cranberry Coffee Cake image

We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.

Provided by commanderl

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 13

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
¾ cup margarine
1 cup sour cream
2 eggs
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup confectioners' sugar
1 tablespoon almond extract
water as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
  • Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  • Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
  • Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
  • Bake in the preheated oven until golden and cooked through, about 40 minutes.
  • Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 69.5 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.7 g, Sodium 485.1 mg, Sugar 43.5 g

CREAMY CRANBERRY COFFEE CAKE



Creamy Cranberry Coffee Cake image

Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
1 tablespoon grated orange zest
3/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped fresh or frozen cranberries
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup cold butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange zest, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan., For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter., For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown., Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.

Nutrition Facts : Calories 419 calories, Fat 19g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

I asked my friend for this recipe after eating it at her house. Everyone loved it, which explains why it was gobbled up within an hour! It's pretty simple to put together and it comes out moist and delicious every time. I've never tried to bake this in a bundt pan but I bet it would work. I hope you enjoy!

Provided by LifeIsGood

Categories     Breads

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13

1 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon almond extract
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 (8 ounce) can whole berry cranberry sauce
1/2 cup chopped almonds
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • With a mixer, using a large bowl, cream the butter.
  • Gradually add sugar. Beat until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in almond extract.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • Alternate mixing in the flour mixture and sour cream until all blended together.
  • Pour batter into greased 9 x 13 cake pan. Spoon cranberry sauce over batter. Spread slightly but do not try to completely cover top of the batter.
  • Sprinkle with almonds.
  • Bake at 350 degrees for 35 to 40 minutes or until the cake pulls slightly away from the sides of the pan.
  • Meanwhile, blend the glaze ingredients.
  • Once the coffeecake is done, cool slightly and then drizzle the glaze over the top.

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