CRANBERRY COFFEE CAKE
This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.
Provided by APLETKA
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 25.1 g, Cholesterol 42.3 mg, Fat 11.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 97.7 mg, Sugar 16.6 g
CRANBERRY STREUSEL LOAF
I relied on this foolproof recipe when teaching our children to cook. Each slice is dotted with plump cranberries and flecks of orange peel.
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices).
Number Of Ingredients 17
Steps:
- In a bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt. In another bowl, whisk the egg, orange juice, butter and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. , Transfer half of the batter to a greased 9x5-in. loaf pan. Sprinkle with half of the streusel; repeat layers. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 213 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
THE ULTIMATE SOUR CREAM CRANBERRY-STREUSEL BUNDT CAKE
I can't say enough about this cake, it is moist, dense and buttery!... I have made this using mini chocolate chips and just recently made it with dried cranberries, I plan on making this for the holidays to serve to guests! I baked mine in a tube pan. Since I am making this cake again for the holidays, I plan on adding in some red food colouring in the glaze, and I will chop up frozen or fresh cranberries and add them into the cake batter, but that is only optional.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350°.
- Generously butter a 12-cup Bundt pan (can use a tube pan also).
- In a bowl mix together all streusel ingredients; set aside.
- For the cake: sift together the flour, baking powder, baking soda and salt.
- In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
- Beat in eggs one at a time until well blended.
- Add in sour cream until well blended.
- Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
- Pour 1/3 of the batter into prepared baking pan.
- Sprinkle with half of the streusel mixture.
- Spoon another 1/3 batter over the streusel mixture.
- Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
- Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
- Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
- Turn the cake out onto a rack to cool completely.
- In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
- Drizzle over the cake.
CRANBERRY STREUSEL PIE
A delightfully tart cranberry pie with a yummy walnut streusel topping.
Provided by Nils
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
- Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
- Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.
Nutrition Facts : Calories 339 calories, Carbohydrate 56.2 g, Fat 12.3 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 122.2 mg, Sugar 34.6 g
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.
ULTIMATE STREUSEL CAKE
The golden-brown exterior camouflages thehidden treasure -- a ring of pecan streuselsuspended in a melt-in-your-mouth butterycakeenriched by the addition of tangy sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 ten-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
- In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.
CRANBERRY STREUSEL CAKE
I love that this is made with fresh cranberries and just enough sugar to balance the cranberries. It is better when it is a day old. I got this off of the Angelo Caputo Markets website.
Provided by Speck42
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 325.
- Grease a 9X9 baking pan.
- In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
- With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
- Reduce speed to low and add eggs one at a time, mixing until just incorporated.
- Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
- Then fold in the 1/2 cup of cranberries.
- Scape batter into the prepared pan.
- Bake for 40 minutes.
- STREUSEL TOPPING DIRECTIONS:.
- While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
- Stir in walnuts and cranberries.
- After the cake has baked for 40 minutes, sprinkle with the topping.
- Continue baking for about 10 minutes.
- Cool to room temperature. Cut into squares and serve.
Nutrition Facts : Calories 416.4, Fat 15.1, SaturatedFat 8.9, Cholesterol 105.5, Sodium 308, Carbohydrate 64.7, Fiber 1.3, Sugar 41.3, Protein 6.5
FRESH CRANBERRY CAKE
A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!
Provided by Deborah Day
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 53.5 g, Cholesterol 74.2 mg, Fat 15.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 9.5 g, Sodium 587.1 mg, Sugar 35.4 g
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