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 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 SWIRL COFFEECAKE
This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
- Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
- Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
- To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.
Nutrition Facts : Calories 288 calories, Carbohydrate 43.9 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 25 g
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
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 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.
CINNAMON COFFEE CAKE LOAF
I love this toasted and smeared with butter. Another recipe from my Mom, I'm pretty sure she got this one from Taste of Home.
Provided by Hey Jude
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, 1°C sugar, baking powder, 1 1/2 teaspoons cinnamon and salt.
- In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.
- Pour half the batter into a greased 9x5x3-inch loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.
- Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 3119.5, Fat 121.4, SaturatedFat 36.2, Cholesterol 473.4, Sodium 4708.7, Carbohydrate 465, Fiber 11.6, Sugar 263.6, Protein 47.2
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 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 COFFEE CAKE
This Cranberry Coffee Cake is fluffy, moist, and swirled with sweet cranberries. Easy to make and full of flavor, and great for using up any leftover cranberry sauce from the holidays!
Provided by Gayle
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly coat a 9x13-inch baking pan with non-stick cooking spray. Set aside.
- In a large bowl, cream together butter and 2 cups sugar until light and fluffy. Add in eggs, one at a time, mixing well after each addition.
- Add in flour, ½ cup at a time, followed by Greek yogurt and vanilla bean paste/extract Beat until just combined. Spread batter into prepared pan.Set aside.
- In a blender or food processor, mix cranberry sauce and lemon juice until smooth. Pour sauce over batter and gently swirl with a knife.
- In a small bowl, mix cinnamon and 2 teaspoons white sugar. Sprinkle over top of batter.
- Bake for 35-40 minutes, or until toothpick inserted into cake comes out clean. Remove from oven and let cool for 10 minutes.
Nutrition Facts : ServingSize 1 g, Calories 364 kcal, Carbohydrate 63 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 29 mg, Fiber 1 g, Sugar 39 g
CRANBERRY SWIRL COFFEE CAKE
Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake. From The Best Of Country Cooking 2003
Provided by The Daycare Lady
Categories Breads
Time 1h5m
Yield 1 cake, 12 serving(s)
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 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 10-in. fluted tube pan. Spread half of the batter over nuts; top with half of the cranberry sauce. Repeat layers.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near 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. Yield: 12-16 servings.
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
EASY CINNAMON COFFEE CAKE WITH CAKE MIX
Steps:
- Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
Nutrition Facts : ServingSize 1 /16 of the cake, Calories 407 kcal, Carbohydrate 56 g, Protein 4 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 56 mg, Sodium 380 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 8 g
CRANBERRY SWIRL COFFEE CAKE
This sour cream coffee cake with a cranberry swirl is an old family recipe. It's delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura
Categories Cranberry Desserts
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into batter. Repeat, ending with batter on top.
- Bake in the preheated oven until golden brown, about 55 minutes.
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
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 ORANGE SCONES
Steps:
- Preheat the oven to 400°F. Line a sheet pan with parchment or silicone mat.
- In the bowl of an electric mixer or food processor, combine the flour, sugar, baking powder and salt. Add the butter and, with the mixer on low speed (or the food processor on "pulse"), mix the butter into the flour until the butter is the size of peas. If you don't have a stand mixer or a food processor, you can freeze the butter and grate it into the dry ingredients, or you can cut the butter into the flour by hand with a pastry cutter or with two knives.
- In a large measuring cup or small bowl, whisk together ⅔ cup of cream, egg and orange zest. Gradually add the wet ingredients to the dry ingredients and stir, mix or pulse just until blended. Do not over-mix. The dough should be damp and should hold together when pinched. If it's too dry, add a little bit more cream (up to 1 cup may be necessary). If it's too wet, sprinkle in a little bit of extra flour. Gently fold in the cranberries.
- Dump the dough onto a very well-floured surface and knead it lightly and quickly just a few times. It helps to put flour on your hands to prevent sticking. Pat the dough into a circle that's 1-inch thick. Using a pizza cutter or knife that is sprayed with cooking spray before each slice, cut the circle into 8 wedges.
- Transfer the dough to the prepared baking sheet, leaving 2 inches between each scone.
- Cover loosely with plastic wrap and chill in the refrigerator for 15 minutes.
- Remove the cover, brush the tops of the scones with a little bit of cream, and bake for 20-25 minutes (or until the tops are lightly browned and the insides are fully baked). Remove from the oven and cool for a few minutes while you prepare the glaze.
Nutrition Facts : ServingSize 1 scone, Calories 502 kcal, Carbohydrate 52 g, Protein 6 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 119 mg, Sodium 276 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 10 g
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 SOUR CREAM COFFEE CAKE
Light recipe from R. Reisman. Great coffee cake - not too sweet - just perfect for brunch or a light snack!!
Provided by Redsie
Categories Breads
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
- Make cake: in a large bowl and using a whisk or electric mixer, beat orange rind and juice, sour cream, oil, egg, egg whites, vanilla and sugar.
- In another bowl, stir together flour, baking powder and baking soda; with a wooden spoon, stir the flour mixture into the orange mixture just until it is combined. Pour the mixture into a prepared pan.
- In a food processor, purée the cranberry sauce. Dollop it over the batter and use a butter knife to swirl it around gently.
- Make topping: in a small bowl, stir together the cereal, brown sugar, flour, water and oil just until crumbly. Scatter the toppng over the cake batter.
- Place the pan in the centre of the oven and bake for 55 to 60 minutes or until a tester inserted in the centre of the cake comes out clean. Let the cake cool on a wire rack.
Nutrition Facts : Calories 203.8, Fat 6.5, SaturatedFat 1.4, Cholesterol 16.2, Sodium 154.9, Carbohydrate 33.7, Fiber 0.8, Sugar 20.1, Protein 2.9
CRANBERRY SWIRL COFFEE CAKE
This sour cream coffee cake with a cranberry swirl is an old family recipe. It's delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura
Categories Cranberry Desserts
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into batter. Repeat, ending with batter on top.
- Bake in the preheated oven until golden brown, about 55 minutes.
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
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