Cranberry Filled Sour Cream Coffee Cake With Orange Glaze Food
CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE
Enjoy this delicious coffee cake filled with cranberries and topped with orange glaze!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 32 g, TransFat 0 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.
GERALDINE: A CRANBERRY ORANGE SOUR CREAM COFFEE CAKE
For Immediate Release "Lights, Cameras.......Action"......... My "inspiration", Geraldine the self professed "cookie maven" who knighted me "The Cookie Doctor", has agreed to go public. And she has requested that I name a "piece" in her honor. Well, needless to say, I immediately agreed that this request should be honored ASAP, but then wasn't quite sure what piece I should grace with her name. At first, I thought it only befitting that I choose one of my "signature" cookies for this honor. But suddenly it dawned on me that the wonderful coffee cake I was actually making as we spoke, would indeed be the perfect choice. (People always call when I start my mixer!) This cake has "royalty" written all over it. It is a lovely, rich sour cream coffee cake that highlights cranberry and orange, is enrobed with strawberry preserves and delicately crowned with almond icing. It also shares some of the same ingredients that comprise one of my favorite cookies, so this honor is very fitting indeed. Well folks, without further ado....... I am honored to present to you my First "Signature" Piece....."Geraldine"
Provided by Mark B.
Categories Breads
Time 1h25m
Yield 1 Bundt cake, 10-12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 634.7, Fat 23, SaturatedFat 13.8, Cholesterol 115.2, Sodium 413, Carbohydrate 100.2, Fiber 3.5, Sugar 59.7, Protein 7.3
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-FILLED ORANGE POUND CAKE
I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined., In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
Nutrition Facts : Calories 573 calories, Fat 22g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 447mg sodium, Carbohydrate 87g carbohydrate (57g sugars, Fiber 2g fiber), Protein 9g protein.
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
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