CRANBERRY-PECAN OLIVE OIL CAKE
A soft cake spotted with yummy dried cranberries and pecans. A yummy alternative to butter-heavy cake recipes!
Provided by yp8190
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 40.3 g, Cholesterol 46.9 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 199.3 mg, Sugar 25.5 g
LEMON-OLIVE OIL CAKE WITH CRANBERRY GLAZE
"This cake is unfussy, it stays moist and the cranberries make the most gorgeous naturally colored glaze," says Molly.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
- In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
- Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.
CRANBERRY CHEESECAKE WITH PECAN CRUST (GF RECIPE)
This recipe comes from the Gluten Free Gourmet: Living Well without Wheat cookbooks by Bette Hagman and while I am NOT living a gluten free life, it is absolutely DELICIOUS! It is light and airy and the perfect ending to a meal...or the beginning of your day....or for a snack! I'm posting so I don't lose it again!
Provided by Jonesyx6
Categories Dessert
Time 2h15m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Grease a 9" springform pan with vegetable oil spray.
- Crust: In a plastic bag, blend the crumbs, ground nuts, sugar and margarine. Pat into the prepared pan and bake for 8 minutes. Cool and warp the bottom and sides well with aluminum foil.
- Filling: In a food processor, process the cream cheese and cottage cheese until smooth. Add the sour cream, sugar, eggs, orange zest, flavoring and flour mix. Process until well blended and light. Pour over the baked crust. Place pan in a larger pan and fill this with boiling water until halfway up the sides of springform pan.
- Bake 1 hour and 10 minutes. Turn oven off and leave cake in oven for 30 minutes more with the door shut. Remove from water and cool. Refrigerate.
- Topping: In a medium saucepan, blend the orange juice and sugar. Bring to a boil for 2 minutes. Add berries, return to a boil, lower heat, and simmer 1 minute. In a small bowl, blend the cornstarch and water. Stir into the berries. Boil stirring, until thickened. Cool and then spread over cooled cake. Refrigerate until serving.
Nutrition Facts : Calories 360.2, Fat 8.5, SaturatedFat 2.8, Cholesterol 51.7, Sodium 206.3, Carbohydrate 63.8, Fiber 1.9, Sugar 33.2, Protein 8.1
OLIVE OIL CAKE
A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
Nutrition Facts : Calories 279 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 152mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY PECAN UPSIDE-DOWN CAKE
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE PECAN OLIVE OIL CAKE
Make and share this Apple Pecan Olive Oil Cake recipe from Food.com.
Provided by Veggie Girl.
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F Lightly spray 9 inch springform pan with oil and set side.
- Whisk flours with cinnamon, baking soda, nutmeg and salt in a medium bowl.
- Whisk egg with granulated sugar and 2/3 cup oil in a large bowl. Stir flour mixture into egg mixture. Stir in chopped pecans and grated apples.
- Scrape into prepared pan and smooth top. Arrange overlapping apple slices around edge of cake. Arrange pecan halves in one layer in centre.
- Make glaze by stirring brown sugar, 2 tsp olive oil water in a small bowl. Microwave until sugar melts, 30 seconds. Brush apples and pecans with half of mixture. Reserve the rest.
- Bake in centre of oven until a tester inserted into centre of cake comes out clean, about 45 minute Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream.
- Keeps well at room temperature for up to 3 days.
Nutrition Facts : Calories 329.7, Fat 19.4, SaturatedFat 2.5, Cholesterol 15.5, Sodium 157.6, Carbohydrate 38.3, Fiber 2.5, Sugar 24.7, Protein 3.1
More about "cranberry pecan olive oil cake food"
CITRUS OLIVE OIL CAKE WITH CRANBERRIES - FAMILYSTYLE FOOD
From familystylefood.com
APPLE-PECAN OLIVE-OIL CAKE RECIPE - CHATELAINE.COM
From chatelaine.com
CRANBERRY UPSIDE DOWN OLIVE OIL OAT CAKE - THE …
From thekitchenmccabe.com
CRANBERRY OLIVE OIL CAKE, PERFECT FOR THE HOLIDAYS
From littlefiggy.com
4.8/5 (5)Total Time 1 hr 20 minsCategory DessertsCalories 781 per serving
- Preheat oven to 350°F. Butter a non-stick 9 inch cake pan or spring-form pan with butter and insert a 9 inch Silpat cake liner.
- In a stand mixer with whisk attachment, beat the Eggs and Sugar together until it becomes pale yellow in color and is thick, about 3 - 5 minutes.
- Add in the melted Butter, in a slow stream while mixing. Then add in the Olive Oil, Milk, Vanilla, and Orange Juice mixing well.
- Turn off the mixer, and add in the Flour, 1 cup at a time, mixing slow at first then increasing speed until mixed in well. Repeat with remaining flour and add the Orange Zest in as well until well incorporated.
FRINKFOOD - CRANBERRY-PECAN OLIVE OIL CAKE
From frinkfood.com
CRANBERRY PECAN QUICK BREAD - HEZZI-D'S BOOKS AND COOKS
From hezzi-dsbooksandcooks.com
CRANBERRY ORANGE PECAN HONEY BUTTER - OLIO OLIVE OILS & BALSAMICS
From oliooliveoil.com
CRANBERRY PECAN POUND CAKE RECIPES - THE RUSTY SPOON
From therustyspoon.com
CRANBERRY & PEAR CAKE (MADE WITH OLIVE OIL & KEFIR)
From abrightmoment.com
CRANBERRY, PECAN, AND OLIVE OIL QUICK BREAD - RHUBARB AND HONEY
From rhubarbandhoney.com
ORANGE AND CRANBERRY OLIVE OIL CAKE - MIA KOUPPA
From miakouppa.com
CRANBERRY PECAN COFFEE CAKE (GLUTEN-FREE, DAIRY-FREE OPTION)
From milehighmitts.com
CRANBERRY-PECAN OLIVE OIL CAKE | RECIPE | OLIVE OIL CAKE, OIL CAKE ...
From pinterest.com
CRANBERRY-ORANGE OLIVE OIL CAKE | KATE COOKS THE BOOKS
From katecooksthebooks.com
CRANBERRY-PECAN OLIVE OIL CAKE - REVIEW BY MELISSA GOFF
From allrecipes.com
OLIVE OIL CAKE WITH CRANBERRY, ORANGE AND ROSEMARY
From sweetsandsavory.com
OLIVE OIL PECAN RUM CAKE - THE WOKS OF LIFE
From thewoksoflife.com
CRANBERRY PECAN CHRISTMAS CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST CAKE BOOK: CRANBERRY-PECAN OLIVE OIL CAKE
From bestcakebook.blogspot.com
CRANBERRY-PECAN OLIVE OIL CAKE | RECIPE | SOUR CREAM POUND CAKE, …
From pinterest.com
CRANBERRY OLIVE OIL CAKE WITH CREAM CHEESE NUGGETS AND WALNUTS
From somethingnewfordinner.com
CHOCOLATE PECAN COFFEE CAKE PREPARED WITH OLIVE OIL
From californiaoliveranch.com
BEST LOW CHOLESTROL FOOD BLOG: CRANBERRY-PECAN OLIVE OIL CAKE
From healthycook1.blogspot.com
CRANBERRY PECAN CAKE – DR. KELLYANN
From drkellyann.com
PEACH OLIVE OIL CAKE WITH PECAN TOPPING – EVERYDAY CREOLE
From everydaycreole.com
CRANBERRY PECAN ORANGE COFFEE CAKE - THE SPICED LIFE
From thespicedlife.com
CRANBERRY PECAN UPSIDE DOWN CAKE - AMORETTI
From amoretti.com
ORANGE, CRANBERRY & PECAN COFFEE CAKE RECIPE - DR. KELLYANN
From drkellyann.com
CRANBERRY PECAN POUND CAKE - SALADO OLIVE OIL CO
From saladooliveoilco.com
CRANBERRY ORANGE PECAN BREAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
CRANBERRY OLIVE OIL CAKE WITH ORANGE AND THYME - DELICIOUS LIVING
From deliciousliving.com
CRANBERRY OLIVE OIL CAKE WITH ORANGE AND THYME - ALIVE MAGAZINE
From alive.com
CRANBERRY OLIVE OIL RICOTTA LOAF CAKE WITH LEMON GLAZE
From cloudykitchen.com
CRANBERRY ORANGE OLIVE OIL CAKE - MARK'S DAILY APPLE
From marksdailyapple.com
CRANBERRY PECAN LOAF CAKE WITH LEMON CINNAMON GLAZE
From foodelicacy.com
CRANBERRY ORANGE OLIVE OIL CAKE - URBAN BAKES
From urbanbakes.com
CRANBERRY PECAN BAKED OATS - SWEET SPOT NUTRITION
From sweetspotnutrition.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love