White Chocolate Fresh Cranberry Coffee Cake Recipes

CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan.
• Make batter. In a large bowl, combine butter and sugar. Using a hand mixer, whip until light and fluffy. Add the eggs and mix until smooth.
• Add vanilla and sour cream and mix until evenly incorporated.
• Add flour, baking soda, baking powder, cinnamon, and salt and mix until just combined. Fold in cranberries and transfer batter to the prepared pan.
• Bake for 50 minutes. Let cool on a wire rack for about 20 minutes before inverting onto a cooling rack.
• Meanwhile, make chocolate ganache. Place white chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over white chocolate chips, whisking constantly until the sauce is smooth. Pour over the coffee cake and let set for about 10 minutes.

WHITE CHOCOLATE-CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350°. Generously grease and flour a tube pan or bundt pan. Set aside.
• In a large bowl with a hand mixer, cream together the butter and sugar. Add the eggs one at a time, beating into the batter thoroughly before adding the second egg.
• Add the buttermilk and beat to combine. Set aside.
• In a medium bowl combine the flour, baking powder, baking soda and salt. Whisk together until well blended.
• Add the flour mixture to the wet ingredients and stir until just combined. Pour half the batter into the prepared pan.
• Spoon the cranberry sauce over the batter and top with the remaining cake batter. Smooth the top with a spatula and bake for 40-60 minutes or until a cake tester comes out clean. Remove from the oven and let the cake rest in the pan for 5 minutes.
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PRETTY CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. , Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, extract and enough water to reach a drizzling consistency. Spoon over cooled coffee 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.

WHITE CHOCOLATE-CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch tube pan or bundt pan with canola cooking spray.
• Add margarine, light cream cheese, brown sugar, and granulated sugar (or sugar substitute) to large mixing bowl and beat with electric mixer on medium speed until fluffy. Add eggs one at a time, then egg substitute (1/4 cup at a time), orange zest and orange juice, mixing well and scraping sides of bowl at least once.
• Measure a cup of whole-wheat flour and stir in the baking powder. Slowly add the whole-wheat flour mixture to the mixture in the mixing bowl, beating on low speed. Slowly beat in the white flour. Stir in the cranberries and white chocolate chips with a spoon.
• Pour into the prepared pan and bake for about 1 hour or until toothpick inserted in the center comes out clean. Cool completely and serve.

WHITE CHOCOLATE CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350F/180C. Butter and flour a 6-cup bundt pan. Make sure to grease all the nooks and corner of the bundt pan especially if using a fancy one.
• In a bowl, whisk together the 2 cups flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat the eggs. Add the sugar and sour cream and mix well. Pour the oil and vanilla extract and mix until combined. Slowly mix in the flour. Fold in the chopped cranberries (previously mixed with 2 tablespoons flour) and the white chocolate chocolate chips.
• Transfer to the bundt pan ensuring every corner is properly filled. Smooth out the surface of the batter. Tap the cake on the counter top to release any remaining air bubbles (to prevent cake from breaking apart). Bake in the preheated oven for 45-55 minutes or until a tester inserted in the center comes out clean.
• Leave it to cool in the bundt for about 10 minutes. Release the cake onto a rack to cool completely. Glaze the cake if desired.

WHITE CHOCOLATE FRESH CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350°F.
• Grease an 8" square pan, metal or glass.
• Using an electric beater or strong whisk, beat the butter and 1 cup of the brown sugar together in a large bowl until the mixture is light and fluffy.
• Beat in one egg until thoroughly incorporated.
• Repeat with the second egg.
• In another bowl, mix the flour, baking soda, baking powder, and salt together. Alternate adding the dry mixture and buttermilk in this way: add a third of the dry mixture then half the buttermilk followed by a third of the dry mixture and the rest of the buttermilk. Add the remaining flour mixture and gently stir until you have a rich looking batter.
• Add the cranberries and 3/4 cup of white chocolate chips.
• Pour the batter into the pan, smoothing it out.
• Sprinkle 1/2 cup brown sugar and 1/4 cup white chocolate chips on top. Bake in the center of oven for 1 1/4 hours (75 minutes) until the center is firm when you gently press it.
• Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.

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.