CAPE COD CRANBERRY COFFEE CAKE RECIPE - (4.3/5)
Provided by lisapearce
Number Of Ingredients 15
Steps:
- Cream butter; add sugar gradually and beat well. Add eggs, one at a time and beat well after each addition. Mix dry ingredients together. Add to butter mixture alternately with sour cream, beginning and ending with dry ingredients. Add almond flavoring and 1/2 cup of nuts. Grease and flour tube or bundt pan. Pour 1/2 of batter in pan. Add 1/2 can of cranberries and spread evenly over batter. Add remaining batter, then remaining sauce and sprinkle with 1/2 cup nuts. Bake in 325 degree oven for 55 minutes or until cake tests done. Cool 5 minutes and remove from pan. Mix together topping ingredients and drizzle over warm cake. Note on cranberry sauce: cranberry sauce should be removed from can and placed in a small bowl and allowed to set while mixing cake. Stir sauce well before using.
CAPE COD CRANBERRY PIE
A different sort of pie for those who don't like to use pie crust. This recipe is from Zola's Grille, Killington, Vermont.
Provided by ratherbeswimmin
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease a 10-inch pie plate.
- Add cranberries and spread out evenly.
- Top cranberries with 1/2 cup sugar and pecans.
- In a mixing bowl, add the eggs.
- Gradually beat in 1 cup of sugar.
- Add the flour, butter, and shortening, beating until just smooth.
- Pour the batter over the cranberries.
- Bake at 325 degrees for 1 hour or until the top is golden.
- Serve warm with ice cream.
Nutrition Facts : Calories 463.2, Fat 26.6, SaturatedFat 9.9, Cholesterol 77, Sodium 120.4, Carbohydrate 54.7, Fiber 2.8, Sugar 39.2, Protein 4.4
CRANBERRY COFFEE CAKE
I took this to work many times to have at our department meetings. So moist and delicious. My mouth is watering as I type. I added cinnamon and use butter in place of margarine.
Provided by Young Living in Tex
Categories Breads
Time 1h15m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 420, Fat 19.1, SaturatedFat 7.9, Cholesterol 61.3, Sodium 338.8, Carbohydrate 59.6, Fiber 1.9, Sugar 42.1, Protein 4.6
CRANBERRY COFFEE CAKE
Make and share this Cranberry Coffee Cake recipe from Food.com.
Provided by Good Vibe Goddess
Categories Breads
Time 33m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the bisquick, sugar, milk and egg.
- Pour into greased 8" square baking dish.
- Drop cranberry sauce by teaspoonfulls over the batter.
- Combine topping ingredients; sprinkle over cranberry sauce.
- Bake at 400* for 18-23 minutes or until a toothpick at the center comes out clean.
- Cool on a wire rack.
- In a small bowl, combine the glaze ingredients. Drizzle over coffee cake.
Nutrition Facts : Calories 319, Fat 9.7, SaturatedFat 2.1, Cholesterol 27, Sodium 369.6, Carbohydrate 54.9, Fiber 1.3, Sugar 38.7, Protein 4.6
CRANBERRY-PECAN STREUSEL COFFEECAKE
While searching on the net to find different recipes using cranberries, I found this tempting coffeecake. I found this @ http://www.cranberries.org courtesy of Cape Cod Cranberry Growers' Association.
Provided by SassiFras
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Rub the softened butter into the flour mixture until it holds together when squeezed. Gently mix in the pecans; set aside.
- To make the coffeecake: In a mixing bowl, combine the flour, sugar, butter, baking powder, baking soda, salt, flavorings, and buttermilk.
- Mix on low speed for one minute, scrape the bowl, and beat for another 30 seconds; scrape the bowl.
- Slowly add the eggs, one at a time, combining well after each addition; scrape the bowl after each egg is added.
- Once all the eggs are added, scrape the bowl and mix on medium speed for one minute. Gently fold the cranberries in by hand.
- To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8 inch square pan and place about half of the batter in the pan. Smooth it out evenly with a small offset spatula or a knife.
- Spread 1/3 of the streusel topping over the coffeecake batter. Place the remaining coffeecake batter on top of the streusel topping and gently smooth out to the edges of the pan.
- Top with the remaining streusel.
- An alternative to layering the coffeecake and streusel is to place all of the coffeecake batter in the pan, top with 2/3 of the streusel, and marble the streusel through the coffeecake with a knife by drawing the knife down through the streusel and into the batter, making swirling motions. Once swirled, top with the remaining streusel.
- Bake the coffeecake in a 350°F preheated oven for 20-25 minutes, or until a toothpick inserted near the center tests clean. *** Changed time from the original 45-50 minutes, because of recipe reviewer. ***.
- Allow the cake to cool in the pan.
- This cake is very delicate with a crunchy streusel if served warm the same day, so if you prefer a slightly denser coffeecake with a softer streusel crumb, serve the coffeecake the next day. After the cake has cooled, wrap it well in plastic wrap and store in the refrigerator overnight. Allow to come to room temperature before serving.
- * Regular pastry flour can be substituted for whole wheat pastry flour.
- ** If buttermilk is not available, place 1 tsp lemon juice or vinegar in a measuring cup and fill to the ¼ cup mark with milk.
Nutrition Facts : Calories 442.2, Fat 25.6, SaturatedFat 11.3, Cholesterol 85.3, Sodium 154.6, Carbohydrate 50.9, Fiber 5.3, Sugar 26.9, Protein 6.8
CAPE COD CRANBERRY MUFFINS
These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More."
Provided by CookingONTheSide
Categories Quick Breads
Time 35m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
- Line 14 muffin cups with paper or foil cupcake liners.
- Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
- In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In small saucepan, combine the butter and oil and heat until the butter melts.
- Stir in sugar; it will not dissolve.
- In large bowl, use a wooden spoon to stir together the eggs and orange juice.
- Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
- When the flour is almost incorporated, stir in the cranberries and walnuts.
- Fill the muffin cups until almost full with batter, about 1/4 cup each.
- Bake for 18-20 minutes, one pan on each shelf.
- Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
- Bake until the muffins are golden brown and the tops are springy to the touch.
- Cool on a wire rack.
Nutrition Facts : Calories 223.8, Fat 10.5, SaturatedFat 2.4, Cholesterol 33.1, Sodium 178.3, Carbohydrate 29.4, Fiber 1.4, Sugar 12.3, Protein 4.1
CAPE COD BAY BROWN BREAD
This reminds me of the brown bread my grandmother made whenever we went out east to visit. The aroma evokes fond memories of her New England home during the peak of fall. I use blackstrap molasses and agave nectar to make mine a little different without sacrificing any of the flavor. Cranberries are another special touch, but this would also taste delicious with raisins. -Kellie Foglio, Salem, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast, molasses and agave nectar in 2/3 cup warm water. In a large bowl, combine cranberries, wheat bran, salt, yeast mixture, 4 cups flour and remaining water; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 400°., Brush tops with milk. Sprinkle with oats. Bake until golden brown, 30-40 minutes. Remove from pans to wire racks; cool completely.
Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
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