Cranberry Sour Cream Coffee Cake Recipes

CRANBERRY-SOUR CREAM COFFEE CAKE

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.

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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 SWIRL COFFEE CAKE

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.

CRANBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F & grease a 13"x9" baking dish.
• In a small bowl, combine sour cream & milk, then set aside.
• In a large bowl, cream butter & sugars until light & fluffy.
• Add eggs, one at a time, beating well after each addition, then beat in the vanilla.
• In another bowl, whisk together the flour, baking powder, baking soda & salt, then add this mixture to the creamed mixture, alternately with the sour cream mixture, then set this batter aside.
• In yet another bowl, combine all the filling ingredients & set aside.
• Spread 2/3 of the batter into the prepared baking dish, before sprinkling the filling ingredients over that batter. Finally, top it all with the remaining batter.
• Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

CRANBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
• Make cake: in a large bowl and using a whisk or electric mixer, beat orange rind and juice, sour cream, oil, egg, egg whites, vanilla and sugar.
• In another bowl, stir together flour, baking powder and baking soda; with a wooden spoon, stir the flour mixture into the orange mixture just until it is combined. Pour the mixture into a prepared pan.
• In a food processor, purée the cranberry sauce. Dollop it over the batter and use a butter knife to swirl it around gently.
• Make topping: in a small bowl, stir together the cereal, brown sugar, flour, water and oil just until crumbly. Scatter the toppng over the cake batter.
• Place the pan in the centre of the oven and bake for 55 to 60 minutes or until a tester inserted in the centre of the cake comes out clean. Let the cake cool on a wire rack.

CRANBERRY SOUR CREAM COFFEE CAKE

Steps:

• Heat the oven to 350 degrees F.
• Sprinkle 1/4 cup chopped almonds on the bottom of a greased 9" springform pan or 10" tube pan; set aside.
• In a medium bowl, stir together the remaining almonds with the rest of the topping ingredients until crumbly; set aside.
• In a large mixer bowl, combine sugar, butter and vanilla.
• Beat at medium speed, scraping the bowl often, until creamy (1 to 2 minutes.).
• Add the eggs; continue beating, scraping often, until well mixed (1 to 2 minutes.).
• Continue beating, adding the flour, baking powder, baking soda and salt alternately with the sour cream, until well mixed (1 to 2 minutes.).
• Spoon half of the batter into the prepared pan; spread to cover the bottom.
• Spread the cranberry sauce over the batter; spread to the edges.
• Spread the remaining batter over the cranberry sauce to cover.
• Sprinkle the topping over the batter.
• Bake for 70 to 85 minutes or until a toothpick inserted in the centre comes out clean.
• Cool 10 minutes; remove the sides of the pan.

GERALDINE: A CRANBERRY ORANGE SOUR CREAM COFFEE CAKE

Steps:

• Preparation:.
• Preheat oven to 350'. Butter and flour a 10 inch bundt or tube pan. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Add eggs, one at at a time, and beat at medium speed for 2 minutes. Add extract and zest, mix to incorporate. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Add half of the flour mixture to the butter mixture with half of the sour cream and mix well. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Do NOT overmix. Dough will be somewhat sponge like in consistency. Spread approximately 1/3 of the batter into the pan and top with 1/3 of the cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It might make cake removal difficult. Repeat twice more. Bake cake for 65-70 minutes, or until cake tested inserted into center comes out clean.
• While cake is baking, heat preserves in pyrex measuring cup in microwave oven until bubbling, approximately 2-1/2 minutes on high. Add almond extract and mix thoroughly. Set aside.
• When cake is done, cool in pan for 20 minutes. Reheat strawberry almond glaze till very hot and viscous. Line a large baking sheet with wax paper or freezer wrap. Remove cake from pan and place on wire rack. Place on top of covered baking sheet. Brush on hot glaze and cover cake completely. Use all of the glaze to ensure cake is thoroughly enrobbed. Let cake cool 5-6 hours.
• Combine icing ingredients, mix until desired consistency and drizzle over cake in a decorative fashion. Let cake rest at least 1 hour before serving.

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.

CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE

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.