Cranberry Hazelnut Coffeecake Food

RICH CRANBERRY COFFEE CAKE

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.

CRANBERRY COFFEE CAKE

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.

CRANBERRY-HAZELNUT COFFEE CAKE

Steps:

• Preheat oven to 350°F (180°C). Butter and flour a 10-inch tube pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in zest and vanilla.
• In a medium bowl, whisk together 2½ cups (300 grams) flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with crème fraîche, beginning and ending with flour mixture, beating just until combined after each addition. Stir in hazelnuts.
• In a small bowl, toss together cranberries and remaining 1 tablespoon (8 grams) flour. Gently fold cranberries into batter. Spoon batter into prepared pan, smoothing top. Top with Hazelnut Streusel.
• Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes, loosely covering with foil during last 15 minutes of baking to prevent excess browning, if necessary. (Cake made with fresh cranberries will bake more quickly, by about 5 minutes, than cake made with frozen.) Let cool in pan for 30 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Orange Glaze. Store in airtight container at room temperature for up to 4 days. To prevent cake from drying out, tightly wrap in plastic wrap.
• In a medium bowl, whisk together flours, sugar, zest, cinnamon, and salt. Using your fingers, cut in cold butter until mixture is crumbly and desired consistency is reached. Stir in hazelnuts. Freeze until ready to use.
• In a small bowl, whisk together confectioners' sugar and orange juice until smooth. Use immediately.

CRANBERRY-HAZELNUT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
• Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CRANBERRY & HAZELNUT CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. grease a deep 20cm cake tin and line with baking parchment - high enough to come 2.5cm above the top of the tin. Put the raisins, cherries, all the cranberries, orange zest and juice, and alcohol into a small pan. Bring to the boil and leave to simmer for 3 mins, until the cranberries have softened a little and most of the liquid has evaporated. Set aside to cool.
• Put the sugar, butter and vanilla in a bowl and beat with an electric mixer until pale and fluffy. Add the eggs, flour, almonds, hazelnuts and mixed spice. Whisk again until just combined, then stir through the soaked fruit and any remaining juices. Tip the cake mixture into the tin and level the top, then bake for 1 hr 20 mins, until a skewer pushed into the centre of the cake comes out clean. If the skewer has any uncooked cake mixture on it, return it to the oven for 10 mins, then check again. Leave in the tin to cool. Will freeze for 4 months wrapped in cling film then foil.

CRANBERRY COFFEE CAKE

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.