Sourdough Chocolate Cranberry Cake Recipes
CRANBERRY SOURDOUGH COFFEE CAKE
This is an adaptation of a friendship bread. The original recipe called for raisins, but I started using cranberries to suit my family's taste. If you have Sourdough Starter on hand, you can quickly prepare the coffee cake. - Paula Zsiray, Logan, Utah
Provided by Taste of Home
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first 14 ingredients; mix well. Fold in dried cranberries. Pour into a greased and sugared 10-in. tube or fluted tube pan. Combine topping ingredients; sprinkle over batter. Bake at 325° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
SOURDOUGH CHOCOLATE CRANBERRY CAKE
A prize winning chocolate cranberry cake made with a sourdough starter.
Provided by Esther Nelson
Categories Cranberry Desserts
Yield 24
Number Of Ingredients 13
Steps:
- In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder.
- In a separate large bowl, mix together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce.
- Combine the mixtures together and stir until well blended.
- Pour into a 9x13 inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm.
- Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.
- This cake can also be baked in 2 - 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!
Nutrition Facts : Calories 164.1 calories, Carbohydrate 25.5 g, Cholesterol 15.8 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 145.3 mg, Sugar 15.5 g
SOURDOUGH CHOCOLATE CRANBERRY CAKE
A prize winning chocolate cranberry cake made with a sourdough starter.
Provided by Esther Nelson
Categories Cranberry Desserts
Yield 24
Number Of Ingredients 13
Steps:
- In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops.
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder.
- In a separate large bowl, mix together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce.
- Combine the mixtures together and stir until well blended.
- Pour into a 9x13 inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm.
- Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake.
- This cake can also be baked in 2 - 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!
Nutrition Facts : Calories 164.1 calories, Carbohydrate 25.5 g, Cholesterol 15.8 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 145.3 mg, Sugar 15.5 g
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