CRANBERRY-PECAN COFFEE CAKE
With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. -Anne Thompson, Grand Rapids, Michigan
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 530 calories, Fat 30g fat (16g saturated fat), Cholesterol 122mg cholesterol, Sodium 332mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY PECAN CAKE
This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.
Provided by NGG426
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
- Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
- Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
- Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.7 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 67.9 mg, Sugar 34.9 g
CRANBERRY-PECAN POUND CAKE
With crunchy pecans and sweet-tart cranberries, this pound cake is a seasonal delight. Try it not only after dinner, but also for breakfast or brunch. -Lisa Varner, Greenville, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and orange zest; gradually beat into creamed mixture. Fold in cranberries and pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 459 calories, Fat 27g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 386mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
MEYER LEMON-CRANBERRY BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 13h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
- Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
- Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
- Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
EASY CRANBERRY AND APPLE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
CRANBERRY-PECAN COFFEECAKE
Any cake that stars cranberry and pecans is a winner in our book. But particularly so when it's a coffeecake drizzled with powdered sugar icing!
Provided by My Food and Family
Categories Meal Recipes
Time 2h25m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Remove 1/3 cup of the pecan halves; reserve for garnish. Coarsely chop remaining pecans; set aside. Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Add flour, baking powder, baking soda and salt; mix well. Stir in the chopped pecans and 1/2 cup of the cranberries.
- Pour batter into lightly greased 10-inch tube pan.
- Bake 45 to 60 min.or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan; cool completely on wire rack. Drizzle with Simple Powdered Sugar Icing. Top with the reserved 1/3 cup pecan halves and the remaining 1/2 cup cranberries. Let stand until icing is firm.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CRANBERRY PECAN & GINGER LOAF
Impress your family with Mary Cadogan's lighter alternative to the traditional Christmas cake
Provided by Mary Cadogan
Categories Afternoon tea, Dinner, Lunch, Treat
Time 3h30m
Yield Makes two cakes. each cuts into 12-14 slices
Number Of Ingredients 16
Steps:
- Heat oven to 150C/fan 130C/gas 2. Butter and double line the base and sides of a 20cm square deep cake tin with baking parchment. Grind 100g of the pecans in a food processor.
- Chop up the butter and put in a large heavy-based pan with the sugar, cranberries, apricots, orange zest and juice and brandy. Bring slowly to the boil, stirring until the butter is melted, then simmer for 10 mins until the fruits are plump and glossy. Remove from the heat and cool for 30 mins.
- Beat the eggs lightly. Sift together the flour, baking powder, ground ginger and cinnamon. Stir the eggs, ground pecans, remaining pecan halves, flour mixture and crystallised ginger into the pan, stirring until well mixed.
- Spoon into the prepared tin and smooth the top. Bake for 1 hr, then reduce the temperature to 140C/fan 120C/gas 1 and cook for a further 1½-2 hrs, until the cake feels firm and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, turn out, then remove the paper and leave to cool completely on a wire rack.
- Warm the jam with 1 tbsp water, then press through a sieve into a bowl. Put the cake on a board and brush the top with a thin layer of jam, reserving some for later. Lightly dust a surface with icing sugar, then roll out the marzipan to slightly larger than the top of the cake. Lift onto the cake, press on lightly, then trim to meet the edges. Cut in half.
- Brush the remaining jam over the marzipan, then decorate the tops with dried fruits, nuts and other ingredients of your choice. Wrap each cake first in baking parchment, then in foil. Store in the tin for up to 3 weeks. Can be frozen for up to 2 months.
Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
CRANBERRY-PECAN BREAD
Categories Bread Cake Mixer Nut Breakfast Brunch Bake Thanksgiving Vegetarian Yogurt Cranberry Orange Pecan Fall Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Generously butter 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan. Combine cranberries and 3/4 cup water in small saucepan. Bring to boil. Reduce heat and simmer uncovered until berries burst, about 8 minutes. Drain excess liquid from cranberries. Cool.
- Whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in medium bowl to blend. Mix 1/2 cup yogurt and 1/4 cup orange juice in small bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy. Beat in eggs, orange peel and vanilla extract. Mix in flour mixture alternately with yogurt mixture. Stir in cranberries and pecans. Transfer batter to prepared loaf pan.
- Bake bread until tester inserted into center comes out clean and top is brown, about 55 minutes. Transfer pan to rack. Cool 15 minutes. Remove bread from pan and cool on rack. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)
CRANBERRY CAKE
Clients of the company I work for give us fresh cranberries every year at Thanksgiving. this year, I decided to actually DO something with them. I made this cranberry cake several times in one week because we just can't get enough of it. It's sweet with a golden crumb, soft and moist, and dense without being heavy, with juicy explosions of tart cranberries. This is also really easy; it comes together in about 10 minutes. Sometimes, I will cover it in whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar. Recipe makes 1 9x13 or 1 10" springform cake
Provided by Jaelini
Categories Breads
Time 1h10m
Yield 1 pan, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Lightly grease a 9x13 pan or a 10" springform pan.
- Beat eggs and sugar together for 5-7 minutes; the eggs will increase in volume quite a bit, streaming into ribbons when you lift the beaters. They will also turn pale yellow. Add butter and flavorings and beat for 2 minutes. Stir in flour and fold in cranberries. Pour into greased pan.
- Optional pecan topping:
- Heat the butter in a pan over medium-high heat. Add the sugar and stir. Add the toasted pecans and cook for several minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts smell toasted. Spread over the cake batter and bake as above.
- Bake 45-50 minutes for a 9x13, or a little over an hour for the springform. You made need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.
- Cool completely before serving.
Nutrition Facts : Calories 449, Fat 23.4, SaturatedFat 10.7, Cholesterol 93.5, Sodium 48.9, Carbohydrate 57.5, Fiber 2.3, Sugar 39.1, Protein 4.8
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 PECAN PIE
A wonderful holiday pie, especially at Thanksgiving!
Provided by Carolyn
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
- In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
- Bake in preheated oven for 45 to 50 minutes, until golden and set in center.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 63.6 g, Cholesterol 92.6 mg, Fat 27.7 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 274.9 mg, Sugar 29.9 g
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