Whole Wheat Cranberry Sour Cream Coffeecake Recipes

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CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

Provided by Laura Owen

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h15m

Yield 14

Number Of Ingredients 10

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
  • Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  • Bake 55 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g

CRANBERRY COFFEECAKE



Cranberry Coffeecake image

Categories     Bread     Cake     Breakfast     Brunch     Bake     Valentine's Day     Quick & Easy     Cranberry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

2 cups fresh or thawed frozen cranberries (8 oz)
1 3/4 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup whole milk
Garnish:
confectioners sugar
Special equipment:
Special equipment: a 9- by 5- by 3-inch loaf pan

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-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE



Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze image

Enjoy this delicious coffee cake filled with cranberries and topped with orange glaze!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 16

Number Of Ingredients 14

2 cups fresh cranberries
1/2 cup sugar
1 tablespoon grated orange peel
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
3/4 cup powdered sugar
2 to 3 teaspoons orange juice

Steps:

  • Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
  • In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
  • In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
  • Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
  • Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 32 g, TransFat 0 g

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING



Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping image

Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.

Provided by Bibi

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h25m

Yield 14

Number Of Ingredients 18

½ cup light brown sugar
½ cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup cold unsalted butter
½ cup chopped pecans, or to taste
3 ⅔ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
½ cup brown sugar
¾ cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 ¼ cups whole milk
2 cups chopped fresh cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  • Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
  • Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
  • Combine flour, baking powder, and salt for cake in a large bowl.
  • Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
  • Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

Nutrition Facts : Calories 518 calories, Carbohydrate 69.7 g, Cholesterol 91 mg, Fat 24.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 13.1 g, Sodium 258.2 mg, Sugar 38.8 g

CRANBERRY-SOUR CREAM COFFEE CAKE



Cranberry-Sour Cream Coffee Cake image

-Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Time 1h

Yield 12-15 servings.

Number Of Ingredients 18

3/4 cup sour cream
1/4 cups whole milk
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING:
3 cups chopped fresh or frozen cranberries, thawed
3/4 cup sugar
2 tablespoons orange juice
2 teaspoons grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • In a small bowl, combine sour cream and milk; set aside. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture., Spread two-thirds of the batter into a greased 13x9-in. baking dish. Combine the filling ingredients; sprinkle over batter. Top with remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 337 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 257mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.

WHOLE WHEAT CRANBERRY SOUR CREAM COFFEECAKE



Whole Wheat Cranberry Sour Cream Coffeecake image

This moist, dense (but not heavy) coffeecake, aromatic with cinnamon and a buttery streusel topping, offers a thin layer of whole-berry cranberry sauce just below its surface. Add dried cranberries to the batter for a more assertively cranberry cake, if you like; but this version is pleasingly simple. And it's a tasty way to add healthy whole grains and fiber to your family's breakfast. *TIP: If you buy whole-berry cranberry sauce, you'll probably find yourself with a 14-ounce can, with only about 2/3 of it used for this recipe. Can you just go ahead and spread the rest onto the cake? Yes, but it may create more "hills and valleys" in the cake; the volume of sauce will become significant enough to sink down into the cake, rather than lie on the surface under the streusel. All good; your choice.

Provided by Annacia

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 19

5 tablespoons cold butter
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 cup white whole wheat flour
2 tablespoons white whole wheat flour
1 cup whole berry cranberry sauce, stirred to break up any clumps
1/2 cup butter
1 cup brown sugar
2 tablespoons brown sugar
2 large eggs
1 cup sour cream, low-fat is fine, avoid nonfat
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white whole wheat flour

Steps:

  • Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
  • To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
  • To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
  • Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
  • Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
  • Scoop the batter into the prepared pan, smoothing it to the edges.
  • Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
  • Sprinkle the streusel evenly atop the cake.
  • Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
  • Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
  • Yield: 2 dozen 2" squares.

Nutrition Facts : Calories 209, Fat 8.9, SaturatedFat 5.2, Cholesterol 37, Sodium 204.5, Carbohydrate 30.9, Fiber 1.9, Sugar 19.3, Protein 2.9

WHOLE WHEAT SOUR CREAM COFFEE CAKE



Whole Wheat Sour Cream Coffee Cake image

Make and share this Whole Wheat Sour Cream Coffee Cake recipe from Food.com.

Provided by Chef Glaucia

Categories     Breads

Time 1h30m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 13

1/2 cup packed brown sugar
1/2 cup pecans, chopped (or walnuts)
1 1/2 teaspoons cinnamon, ground
2 cups white whole wheat flour
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup butter, softened
2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream

Steps:

  • Mix all filling ingredients. Set aside.
  • Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
  • In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
  • Beat in sour cream and flour mixture alternately on low speed.
  • Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
  • Bake for about 1 hour or until toothpick inserted near center comes out clean.
  • Cool before remove from the pan.

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup chopped walnuts
1 can (14 ounces) whole-berry cranberry sauce
GLAZE:
3/4 cup confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

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