FOODCHANNEL EDITOR
Cranberry Sour Cream Coffee Cake with Streusel Topping Recipe. Made from butter, flour, sugar and sometimes nuts, streusel cooks into a topping similar to the American crisp and the British crumble, terms that are often used interchangeably. Streusel can be sprinkled over muffins, cupcakes, pies or fresh, soft fruit before baking. In the oven, the butter melts and causes the dry mixture to cook into a crisp, crumbly topping. Without the butter, the mixture would simply scorch. This recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Collection Series, Breakfast, by Brigit L. Binns (Simon & Schuster, 2003).
Provided by By FoodChannel Editor | May 13, 2008 10:48 pm
Time 45m
Yield -
Number Of Ingredients 13
Steps:
- 1 To make the streusel topping, in a chilled bowl, combine the butter, sugar and flour. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture is the consistency of fine, moist bread crumbs. Work the mixture with your hands until it will hold together when compressed, then squeeze it between your hands into several firm pieces. Cover and refrigerate until the cake is ready to go into the oven. 2 Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter. 3 Place the sour cream in a bowl and sift the baking soda and salt into it. Stir to blend evenly and set aside. 4 In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, sugar and eggs until fluffy, 3 to 5 minutes. Sift the flour and baking powder over the top and mix in, then beat in the sour cream mixture. Scatter the chocolate chips and the drained cranberries over the top. Blend in with just a few turns of a rubber spatula. 5 Scoop the batter into the prepared dish and smooth the surface. Scatter the streusel mixture evenly over the top, breaking it up into large crouton-size pieces (some of the streusel mixture may be small crumbs). 6 Bake until a toothpick inserted into the center of the cake comes out clean but not completely dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool. Serve warm or at room temperature, cut into squares.
CRANBERRY-PECAN COFFEE CAKE
With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. -Anne Thompson, Grand Rapids, Michigan
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 530 calories, Fat 30g fat (16g saturated fat), Cholesterol 122mg cholesterol, Sodium 332mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING
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
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
-Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Time 1h
Yield 12-15 servings.
Number Of Ingredients 18
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.
CREAMY CRANBERRY COFFEE CAKE
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
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.
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
CRANBERRY CRUMB CAKE
With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 4h
Yield 24 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
- In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
- Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
- Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
- Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
- Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.
CRANBERRY PECAN CAKE
This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.
Provided by NGG426
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
- Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
- Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
- Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.7 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 67.9 mg, Sugar 34.9 g
CRANBERRY CRUMBLE COFFEE CAKE
People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long! -Jeani Robinson, Weirton, West Virginia
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, 1 at a time, beating well after each addition. , Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter. , For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 70-75 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.
Nutrition Facts : Calories 368 calories, Fat 17g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 266mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
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