WALNUT CRANBERRY COFFEE CAKE
With plenty of crunchy nuts and tart cranberries, this coffee cake is perfect for Christmastime breakfasts. It's also a great take-along item for potlucks because it's easily portable.
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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 sour cream and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually add to the creamed mixture., Pour half of the batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the walnuts, cranberry sauce, orange zest and cinnamon; spoon 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 for 15 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.,
Nutrition Facts :
CRANBERRY COFFEECAKE
Categories Bread Cake Breakfast Brunch Bake Valentine's Day Quick & Easy Cranberry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Makes 6 to 8 servings. Preheat oven to 350°F.
- Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter.
- Sift together flour, baking powder, and salt. Beat together butter and remaining 1 1/4 cups granulated sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 5 minutes with a standing mixer or about 8 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
- Spread one third of batter evenly in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter. Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes.
- Invert cake onto rack. Serve warm or at room temperature.
CRANBERRY-WALNUT COFFEE CAKE
A moist coffee cake filled with cranberries and nuts and covered with glaze.
Provided by JANET33
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Put cranberry sauce in a bowl and crush the berries with a fork or the back of a spoon. Remove half of the crushed berries to a small bowl and mix in 1/2 cup walnuts. Set both bowls aside.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition.
- Sift together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture in 2 batches to sugar-butter mixture, alternating with sour cream, beating batter briefly after each addition. Mix in 1 teaspoon almond extract and remaining 1/2 cup chopped walnuts.
- Spread 1/2 of the cake batter into the prepared pan. Layer with reserved cranberry sauce and top with remaining cake batter. Pour cranberry-walnut mixture over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack.
- Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 55.1 g, Cholesterol 59.8 mg, Fat 19.1 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 328.9 mg, Sugar 36.8 g
CRANBERRY WALNUT CRUMB CAKE
This Cranberry Walnut Crumb Cake is so impressive and surprisingly easy to make! A real showstopper for the holidays.
Provided by Hayley Parker, The Domestic Rebel
Categories Breakfast Cakes/Cupcakes Dessert
Time 1h15m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Liberally grease a 9" round sprinform pan with cooking spray. Place a 9" parchment round in the bottom of the pan, then grease the parchment. Set aside.
- For the cake batter: In the bowl of a stand mixer, cream together the butter and sugar until light, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract and sour cream; beat well. Lastly, add in the flour, baking powder, baking soda, and salt and mix until combined. Fold in the cranberries. Pour the batter into the prepared pan and set aside.
- To make the streusel/crumb: In a large bowl, toss together the crumb ingredients until moistened and large crumbs form. Liberally drop crumb mixture over the cake batter, covering it completely. There will seem like a LOT of crumb, but use all of it!
- Bake for approx. 60-75 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- Just before serving, whisk together the glaze ingredients until smooth. Drizzle over the cake, then release the cake from the pan and cut into slices.
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
WALNUT COFFEE CAKE
This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the cream cheese, butter 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, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
SANDY'S CRANBERRY COFFEE CAKE
We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.
Provided by commanderl
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
- Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
- Bake in the preheated oven until golden and cooked through, about 40 minutes.
- Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 69.5 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.7 g, Sodium 485.1 mg, Sugar 43.5 g
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 CAKE WITH WALNUT CRUMB TOPPING
My Cranberry Cake with Walnut Crumb Topping is bursting with the flavors of fall in every bite. The tender cake, luscious cranberry sauce, and crunchy, nutty crumb topping will win over the most reluctant low carb eater.
Provided by Taryn
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8 inch baking dish.
- Drop small spoonfuls of the cranberry sauce on top of the cake batter. Gently swirl with a knife.
- Combine the ingredients for the walnut topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the cake.
- Bake for 45-60 minutes until the cake is firm to the touch, golden, and doesn't jiggle when lightly shaken.
Nutrition Facts : Calories 265 kcal, Carbohydrate 8 g, Protein 6 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 28 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
CRANBERRY WALNUT CRUMB CAKES
These sunny, seductive little cakes are perfect mouthfuls of coffeecake from the golden crumb to the zingy cranberry bits to the browned, chunky topping that crumbles apart in your mouth. A basket of these is equally good for breakfast, teatime, or as an autumnal dessert for Thanksgiving. Cranberries are indigenous to America and are harvested in the fall by flooding their fields with water. Each berry contains a bubble of air which causes it to float, float right off the branches of their bush. The only step left is to skim all the glissening garnet colored berries off the surface of the water--and they've already had their bath! All the old baking books in my collection include page after page of coffeecake recipes. Back then, the midmorning coffee break a stimulating cup and a bite of something sweet was a given. Don't we still deserve a little treat to get us through the rest of the day? Everything about the recipe can be done in advance, right down to filling the cups with batter. Just don't sprinkle on the topping (which you can make literally months in advance and keep in the freezer) until just before you bake.
Provided by Food Network
Categories dessert
Time 45m
Yield 24 individual cakes
Number Of Ingredients 14
Steps:
- Make the Cake. Preheat the oven to 350 degrees F.
- Line the muffin tins with paper liners.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
- Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
- Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
- Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.
CRANBERRY COFFEE CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F and grease a 10-cup bundt pan with cooking spray or softened butter. Coat the pan with granulated sugar, knocking out any excess.
- To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Add the chopped cranberries and whisk again.
- In a large bowl, vigorously whisk together the sugar, oil, and vanilla for about 30 seconds.
- Add the eggs and yolks, whisking after each to combine.
- Using a flexible spatula fold the dry ingredients into the wet in two additions, alternating with two additions of the sour cream. Stop folding as soon as the flour disappears. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top. Bake for about 50 to 60 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the center comes out with a moist crumb or two.
- Let the cake cool in the pan for about 5 minutes right side up. Then flip the pan onto a cooling rack for an additional 5 before lifting the pan off of the cake. Let cool to room temperature before drizzling with the glaze.
- To make the glaze, whisk together the confectioners' sugar, sour cream, vanilla, and salt.
- Drizzle over the cake. Let the glaze set for about 30 minutes or so before slicing and serving.
Nutrition Facts : Calories 437 kcal, Carbohydrate 57 g, Cholesterol 77 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 248 mg, Sugar 37 g, Fat 22 g, UnsaturatedFat 0 g
CRANBERRY WALNUT UPSIDE DOWN CAKE
Categories Cake Mixer Berry Fruit Nut Dessert Bake Christmas Vegetarian Quick & Easy Cranberry Walnut Fall Winter Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Make topping:
- Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
- Bake cake:
- Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.
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- Grease a 9" springform cake pan with butter (you can also use a regular pan but springboard will make your life easier).
- Use walnut pieces or add the walnuts to a quart size ziploc bag and smash (hit) with the back of a big spoon until pieces are broken up. (see video)
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- Make the streusel: In a small bowl, stir together the brown sugar, flour and cinnamon. Add the butter and blend into dry ingredients until crumbly. Set aside.
- Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix to combine well.
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Cuisine AmericanCategory DessertServings 12Total Time 1 hr 15 mins
- I start with the topping, so it is ready to sprinkle as soon as the batter is mixed. Mix the flour, granulated and brown sugar, and the salt together. Cut the butter into small chunks, and add it into the mix. You can cut it in with a knife, but I like to just work it with my fingers until it is it crumbly. Then you can add the walnuts (I crush most of them but add a handful of halves) and set aside and start the batter.
- Add the dry ingredients (flour, baking powder and salt) to a mixing bowl and whisk together. In another bowl, add the eggs, melted butter, granulated sugar, vanilla, orange zest, and buttermilk. Beat with an electric mixer on high for about a minute, or until it is thoroughly mixed.
- Add the dry ingredients to the wet ingredients and gently mix with a fork. Over mixing can lead to a tougher cake, so just mix until the batter barely comes together.
CRANBERRY COFFEE CAKE {WITH GREEK YOGURT) – WELLPLATED.COM
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5/5 (5)Total Time 1 hrCategory Breakfast, DessertCalories 376 per serving
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously butter and flour a 10-cup or larger bundt pan. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, incorporating fully between each. Scrape down the sides of the bowl, then add the Greek yogurt, vanilla extract, and almond extract.
- In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt. Add to the butter/yogurt mixture and beat gently until evenly combined. Fold in the cranberries.
- Pour the batter into the prepared pan, smooth the top, then bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Turn out of the pan onto the rack and allow to cool a few more minutes.
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- Grease a 10-inch springform pan; set aside. In medium saucepan, combine cranberries, apple juice, brown sugar, the water, and cinnamon. Bring to boiling, stirring to dissolve sugar. Remove from heat. Cover; let stand for 10 minutes. Drain cranberries, discarding liquid and cinnamon. Coarsely chop cranberries; set aside.
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