WHITE CHOCOLATE-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
- Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
- Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
- Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
- Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
- Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
- Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.
CRANBERRY SWIRL LOAF
My mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping-sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 21
Steps:
- In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 210 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY SWIRL COFFEE CAKE
Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 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. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY CHEESECAKE SWIRL COFFEE CAKE
Swirled with a luscious cheesecake filling and topped with streusel and lots of glaze, this cranberry cheesecake swirl coffee cake is the ultimately impressive holiday breakfast!
Provided by Sarah
Time 1h
Number Of Ingredients 29
Steps:
- Preheat oven to 350F. Lightly grease a 10-in round tube pan and set aside.
- Make the coffee cake batter: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl with an electric mixer, beat butter and sugar on medium speed until creamy. Beat in eggs, yogurt, buttermilk, and vanilla until smooth. Gently fold flour mixture into liquid until batter is just combined. Fold in cranberries and pecans. Scrape batter into prepared pan and set aside.
- In a small bowl with a handheld electric mixer, beat cream cheese and sugar until creamy. Beat in egg yolk until smooth. Drop cream cheese mixture by the tablespoon over coffee cake batter. Use a knife to cut through the batter to create swirls. Set aside.
- In a small bowl, combine all streusel ingredients until crumbly. Evenly sprinkle over coffee cake. Bake coffee cake at 350F 50-55 minutes, or until a toothpick inserted in middle comes out with a moist crumb or two sticking to it. Cool coffee cake on a wire cooling rack.
- Make the glaze: In a small bowl, whisk sugar, orange zest, and just enough milk to make a drizzling consistency. Once coffee cake has cooled slightly, drizzle glaze over top and let stand 10 minutes to set. Slice coffee cake and ENJOY!
Nutrition Facts : ServingSize 1 g, Calories 428 kcal, Carbohydrate 46.9 g, Protein 7.1 g, Fat 25.1 g, SaturatedFat 10.2 g, Cholesterol 58 mg, Sodium 235 mg, Fiber 4.3 g, Sugar 29 g, UnsaturatedFat 14.9 g
CRANBERRY SWIRL CAKE
This cake is a simple, yet stunning, way to make your holiday menu sparkle. Our Cranberry Swirl Cake features ruby red cranberries swirled into sweet, moist cake; the confectioners' sugar sprinkling on top is all that's needed to usher in a white and wonderful Christmas season. So, when the carolers come calling, bring out you Bundt pan and make this elegant holiday dessert.
Provided by Ginsburg Enterprises
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
- In a large bowl with an electric mixer, beat butter and granulated sugar until creamy. Add eggs and beat until smooth.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add to egg mixture and mix well. Add the sour cream, almond extract, and walnuts.
- Pour half the batter into Bundt pan. Spoon half the can of cranberry sauce on top of batter and swirl with knife. Cover with remaining batter. Spoon remaining cranberry sauce on top and swirl.
- Bake 55 to 60 minutes. Let cool 15 minutes, then turn out onto a wire rack to cool completely. Sprinkle with confectioners' sugar and serve.
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
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 SWIRL COFFEE CAKE
If you never make another coffee cake, and you like Cranberries...you really need to give this one a try...it is one of my all time favorite coffee cakes...I took this cake to church and every woman there wanted the recipe...it's that good! I found this recipe in my Yankee Magazine. Pictures will follow as soon as I can get...
Provided by Cassie *
Categories Other Desserts
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Cream butter and sugar. Add unbeaten eggs. Mix together dry ingredients and add to creamed mixture alternately with sour cream. Add flavoring. Grease an 8-inch Bundt pan. Spread a layer of batter in the bottom of the pan, then scatter a layer of cranberries (one-third of the can). Swirl with a knife. Repeat layers of batter, then cranberries, swirling each layer with a knife. Sprinkle remaining cranberries on top, swirl, and cover with nuts. Bake 50 to 55 minutes at 350 degrees F. Cool 5 minutes before removing from pan.
CRANBERRY SWIRL CAKE
This was taken from a women's league cookbook; credit goes to Jan Bernier. She makes this cake every year for Christmas morning breakfast.
Provided by Epi Curious
Categories < 4 Hours
Time 1h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Cream margarine and add sugar gradualy. Add unbeaten eggs, one at a time, and mix. Sift the baking powder, soda, flour and salt together and add to mixture, alternating with sour cream, and ending with dry ingredients. Stir in almond flavoring. Grease an 8-inch bundt pan. Pour a layer of the batter in the pan, then swirl in some of the cranberry sauce. Add the remaining batter and the rest of the cranberry sauce. Sprinkle with chopped pecans and bake for 55 minutes. Cool for 10 minutes in pan and then turn out onto a wire rack. Drizzle with topping.
- For topping: Mix 3/4 cup powdered sugar, 1/2 teaspoon almond flavoring and the tablespoon of warm water together and drizzle on top and sides of the cake.
Nutrition Facts : Calories 486.2, Fat 31.4, SaturatedFat 7.2, Cholesterol 44, Sodium 527.2, Carbohydrate 48.4, Fiber 1.2, Sugar 30.6, Protein 4.5
CRANBERRY SWIRL CHEESECAKE
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
- Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
- Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
- Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
- Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
- Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.
COFFEE CAKE WITH CRANBERRY SWIRL
What a great cake! Moist and delicious with just the right balance of tartness and sweetness. I used nonfat plain yogurt instead of sour cream and used freshly made cranberry sauce instead of canned. Perfect for the holidays and all year round.
Provided by Meryl
Categories Breads
Time 1h40m
Yield 1 tube cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- (Decrease the temperature by 25 degrees if using dark pan).
- Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs just until well blended.
- Mix together the flour, baking powder, baking soda and salt.
- Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX!
- Stir in the almond extract and mix only until just combined.
- Pour 1/3 of the batter into the pan.
- Swirl 1/2 of the cranberry sauce into the batter.
- Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter.
- Bake about 55 minutes or until toothpick inserted in the center comes out clean.
- Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Nutrition Facts : Calories 287, Fat 12.5, SaturatedFat 7.4, Cholesterol 61.3, Sodium 332.9, Carbohydrate 40.7, Fiber 0.8, Sugar 24.7, Protein 3.7
CRANBERRY SAUCE SWIRL POUND CAKE
Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.
Provided by Sam | Ahead of Thyme
Categories Cake
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F. Line a 1 lb. loaf pan (8x4-inches) with parchment paper. You want the parchment paper larger on the 2 longer sides of the pan so that you can easily pull it out when baked. Lining the pan this way will help easily remove the cake out of the pan after baking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine eggs, yogurt, and sugar, and beat with a hand mixer until smooth. Add in oil and vanilla extract and continue to beat until smooth.
- Gradually add in the dry ingredients and beat until just combined (about 30-60 seconds). Do not overmix.
- Pour half the batter into a parchment-lined or greased loaf pan. Then scoop 2-3 dollops of cranberry sauce (half the sauce), and pour the remaining batter on top. Add the remaining cranberry sauce on top in a few dollops. Use a toothpick to give it a few swirls.
- Bake for 60-70 minutes, until the edges are browned and a toothpick inserted in the center comes out clean.
- Place pan on a wire rack and allow the loaf to cool in the pan for an hour. Then, remove loaf from the pan and allow it to cool on a wire rack for another hour or two, until completely cooled.
Nutrition Facts : ServingSize 1 serving, Calories 248 calories, Sugar 17.3 g, Sodium 125.6 mg, Fat 11.6 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 31.1 g, Fiber 0.6 g, Protein 5.4 g, Cholesterol 49.6 mg
CRANBERRY ICE CREAM SWIRL CAKE
Outstanding 'non-heavy' dessert for when you want guests applauding! I have yet to make this recipe without rave reviews. Flavors blend perfectly. It has become my signature recipe. Not difficult to make, but allow enough time to make. I make it the day before. You may garnish with semi-sweet or bittersweet chocolate shavings or curls if you like.
Provided by AlwaysCookin
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 6h
Yield 10
Number Of Ingredients 13
Steps:
- In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
- Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
- Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
- Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
- Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
- In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
- To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 45.5 g, Cholesterol 65.6 mg, Fat 23.8 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 12.8 g, Sodium 219.9 mg, Sugar 27.2 g
CRANBERRY SWIRL COFFEE CAKE
Perfect for the Holidays or any time ! Uses Cranberry sauce with almond flavoring ~ mmm Easy-to-make cake that looks as if you've slaved over it all day !
Provided by Carol Junkins
Categories Cakes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Cream margarine and sugar. Add unbeaten eggs. Mix together dry ingredients. Add dry ingredients to egg mixture alternately with sour cream. Add almond flavoring.
- 2. Grease an 8" bundt pan. Put a layer of batter in the bottom of the pan, then scatter a layer of cranberry sauce (1/2 of can). Swirl with a knife. Repeat: batter, 1/4 cranberry sauce, swirl, then add remaining cranberry sauce on top.
- 3. Swirl and cover with nuts. Bake at 350 degrees 50 - 55 minutes. Cool 5 minutes before removing from pan.
- 4. For the topping: Add warm water so topping will drizzle from spoon Pour over warm cake. Serves 12
CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE
Categories Cake Food Processor Mixer Fruit Dessert Bake Thanksgiving Cream Cheese Cranberry Orange Fall Chill Sour Cream Bon Appétit
Yield Serves 12
Number Of Ingredients 22
Steps:
- Make cranberry purée:
- Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
- Make crust:
- Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
- Make filling:
- Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
- Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
- Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
- Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Remove pan sides. Serve cake with Cranberry-Raspberry Compote.
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Servings 10Total Time 1 hr 40 minsEstimated Reading Time 2 minsCalories 538 per serving
- In a medium sauce pan, combine the cranberries, raspberries, orange zest and juice, and 1/4 cup sugar.
- Simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 5 to 7 minutes.
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- Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
- Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.
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- Preheat oven to 350 degrees F. Coat a 10- to 12-cup Bundt pan with Baker's Joy (see Recipe Note) or brush with butter and dust with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond and vanilla extract.
- Add the dry mixture to the butter mixture in increments, alternating with the sour cream. Beat well after each addition.
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- In a stand mixer fitted with a paddle attachment, cream together softened butter, granulated sugar and brown sugar on medium-high speed until light and fluffy (about 4 minutes). Add eggs, one at a time, beating until completely combined. Mix in sour cream, vanilla extract, and almond extract.
- Combine confectioners’ sugar, milk and almond extract in a bowl. Whisk until smooth. If the glaze seems too thin, add more powdered sugar. If the glaze seems too thick, add a small amount of milk.
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5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr
- Preheat the oven to 350℉. Set aside an 9-inch round springform pan or cheesecake pan with a removable bottom.
- Use a food-processor to pulse together the gingersnap crumbs, salt, and cinnamon. Drizzle in the melted butter and pulse a few times until combined. The crumbs should be evenly moistened but not overly greasy.
- Spoon the crumbs into the prepared pan then press down gently into an even layer. Bake for 5 minutes. Remove from the oven and set aside.
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- In small bowl, whisk together powdered sugar, cream and coffee. *If it seems to thick, add a little more coffee (by teaspoonful) until it's thin enough to pour
- Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
SWIRLED CRANBERRY POUND CAKE - WITH SPICE
From withspice.com
Cuisine AmericanTotal Time 1 hr 50 minsCategory DessertCalories 499 per serving
- In a small saucepan, bring cranberries, brown sugar, orange juice and salt to a boil. Reduce the heat to simmer and cook, stirring and mashing the cranberries against the side of the pan, until the cranberries are soft and the sauce has thickened, 10- 12 minutes.
- Remove the pan from the heat when it has thickened to the consistency of a loose, chunky strawberry jam (too watery will make the cake soggy, while too thick will be hard to swirl). Set aside to cool while you start on the cake.
- Preheat oven to 350°F. To make a parchment paper sling, cut a 9” x 14” piece of parchment paper and lay it in a 9″ x 5″ loaf pan, trimming the sides if necessary for a smooth fit. Lightly grease the paper and exposed edges of the loaf pan.
- In a large bowl, beat the butter until very light. Beat in the sugar gradually and then the eggs, one by one. Scrape the bottom and sides of the bowl, add the orange zest, and beat until the mixture is very light and fluffy.
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RECIPE FOR CRANBERRY SWIRL COFFEE CAKE | ALMANAC.COM
From almanac.com
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