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 COFFEE CAKE
"This recipe was given to me by a former neighbor," pens Doris Brearley from Vestal, New York. The yummy cake relies on baking mix, canned cranberry sauce and an easy nut topping, so it's truly a quick bread.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the biscuit mix, sugar, milk and egg. Pour into a greased 8-in. square baking dish. Drop cranberry sauce by teaspoonfuls over batter. Combine topping ingredients; sprinkle over cranberry sauce. , Bake at 400° for 18-23 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 311 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 363mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY COFFEE CAKE
I asked my friend for this recipe after eating it at her house. Everyone loved it, which explains why it was gobbled up within an hour! It's pretty simple to put together and it comes out moist and delicious every time. I've never tried to bake this in a bundt pan but I bet it would work. I hope you enjoy!
Provided by LifeIsGood
Categories Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- With a mixer, using a large bowl, cream the butter.
- Gradually add sugar. Beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in almond extract.
- In a separate bowl, sift together the flour, baking powder and salt.
- Alternate mixing in the flour mixture and sour cream until all blended together.
- Pour batter into greased 9 x 13 cake pan. Spoon cranberry sauce over batter. Spread slightly but do not try to completely cover top of the batter.
- Sprinkle with almonds.
- Bake at 350 degrees for 35 to 40 minutes or until the cake pulls slightly away from the sides of the pan.
- Meanwhile, blend the glaze ingredients.
- Once the coffeecake is done, cool slightly and then drizzle the glaze over the top.
CRANBERRY COFFEE CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F and grease a 10-cup bundt pan with cooking spray or softened butter. Coat the pan with granulated sugar, knocking out any excess.
- To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Add the chopped cranberries and whisk again.
- In a large bowl, vigorously whisk together the sugar, oil, and vanilla for about 30 seconds.
- Add the eggs and yolks, whisking after each to combine.
- Using a flexible spatula fold the dry ingredients into the wet in two additions, alternating with two additions of the sour cream. Stop folding as soon as the flour disappears. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top. Bake for about 50 to 60 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the center comes out with a moist crumb or two.
- Let the cake cool in the pan for about 5 minutes right side up. Then flip the pan onto a cooling rack for an additional 5 before lifting the pan off of the cake. Let cool to room temperature before drizzling with the glaze.
- To make the glaze, whisk together the confectioners' sugar, sour cream, vanilla, and salt.
- Drizzle over the cake. Let the glaze set for about 30 minutes or so before slicing and serving.
Nutrition Facts : Calories 437 kcal, Carbohydrate 57 g, Cholesterol 77 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 248 mg, Sugar 37 g, Fat 22 g, UnsaturatedFat 0 g
CRANBERRY SWIRL COFFEECAKE
This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
- Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
- Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
- To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.
Nutrition Facts : Calories 288 calories, Carbohydrate 43.9 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 25 g
CRANBERRY SWIRL COFFEE CAKE
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
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
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
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.
SANDY'S CRANBERRY COFFEE CAKE
We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.
Provided by commanderl
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
- Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
- Bake in the preheated oven until golden and cooked through, about 40 minutes.
- Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 69.5 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.7 g, Sodium 485.1 mg, Sugar 43.5 g
RICH CRANBERRY COFFEE CAKE
When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario
Provided by Taste of Home
Time 1h15m
Yield about 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 20g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 285mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
PRETTY CRANBERRY COFFEE CAKE
Cranberries make this coffee cake a beautiful quick bread that's perfect for the holidays. For extra shimmer, we add a drizzle of almond-flavored glaze. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. , Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, extract and enough water to reach a drizzling consistency. Spoon over cooled coffee cake.
Nutrition Facts : Calories 305 calories, Fat 17g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 295mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g 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.
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
EASY CRANBERRY COFFEE CAKE
Even people who don't usually care for cranberries will love this warm and tasty coffee cake. And you'll be happy to know it's simple to make!
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Combine milk and butter; add to dry ingredients and mix well. Fold in cranberries. Spread into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. , For sauce, melt butter in a saucepan; gradually add sugar and cream. Simmer for 10 minutes. Remove from the heat; add vanilla. Serve over warm coffee cake.
Nutrition Facts :
CRANBERRY ALMOND COFFEE CAKE
Here's what you do. While the leftovers are being dealt with Thursday night, scoop out a cup or so of cranberry sauce and put it in a special spot in the fridge. Sunday morning, make the following coffeecake. You'll have it on hand to serve holiday-weekend visitors, or the straggling remnants of your visiting family. At last -- an almost guilt-free solution to residual cranberry sauce! The glaze is, of course, optional.
Provided by Annacia
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream together margarine or butter and sugar. Beat in eggs, buttermilk or yogurt, and almond extract. In a separate bowl, mix together baking powder, baking soda, flour and salt. Add all at once to the wet ingredients, stirring just to blend.
- Grease and flour a tube pan. Spoon half of batter into pan. Spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.
- Bake coffeecake in a preheated 350°F oven for 55 minutes, or until cake tests done. Remove from oven, and cool in pan for 5 minutes. While cake is cooling, make glaze by mixing the confectioners' sugar, milk and almond extract. Turn cake out of pan, and dribble glaze over warm cake. Let cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit!).
Nutrition Facts : Calories 322, Fat 11.9, SaturatedFat 2.2, Cholesterol 31.4, Sodium 342.5, Carbohydrate 49.8, Fiber 1.4, Sugar 24.1, Protein 4.7
YOGURT-CRANBERRY COFFEECAKE
This is one of my new favorites! My DH loves blueberries, so I sometimes subsitute blueberries for the the cranberry sauce. Delicious! **Time does not include cooling. Found on King Arthur's Flour Website
Provided by kittycatmom
Categories Dessert
Time 1h
Yield 2 dozen 2 in squares, 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F Lightly grease a 9 x 13-inch pan.
- To make the streusel: In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour, beating 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), cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl and again beating until smooth. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. Scoop the batter into the prepared pan. Dollop the cranberry sauce on top, breaking it up with a fork first, if necessary. Sprinkle the streusel over all.
- To bake the coffeecake: Bake coffeecake for 40 minutes, or 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!).
Nutrition Facts : Calories 202.4, Fat 7.1, SaturatedFat 4.3, Cholesterol 33.4, Sodium 195.9, Carbohydrate 32.2, Fiber 0.7, Sugar 19.4, Protein 2.7
CRANBERRY UPSIDE-DOWN COFFEE CAKE
Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.
Provided by Marjorita Whyte
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 39.4 g, Cholesterol 73.3 mg, Fat 21.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 314.9 mg, Sugar 25.1 g
CRANBERRY VANILLA COFFEECAKE
Provided by Melissa Roberts
Categories Cake Breakfast Brunch Bake Christmas Quick & Easy Mother's Day New Year's Day Cranberry Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
- Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.
- Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
- Whisk together 2 cups flour, baking powder, and salt.
- Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.
- Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top.
- Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.
- Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.
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
CRANBERRY COFFEE CAKE
You can judge this book by its cover! Topped with a brandied cranberry sauce, this elegant coffee cake is as lovely to look at as it is amazing to eat.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and sour cream; mix well. Gradually beat in combined flour and baking powder.
- Spread half the batter in bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Top with 1 cup Brandied Cranberry Sauce. Cover with remaining batter; swirl with knife.
- Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Serve topped with COOL WHIP and remaining Brandied Cranberry Sauce.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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