Vanilla Cranberry Can Cakes Food

CRANBERRY VANILLA COFFEECAKE

Steps:

• Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
• Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.
• Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
• Whisk together 2 cups flour, baking powder, and salt.
• Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.
• Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top.
• Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.
• Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

CRANBERRY ORANGE VANILLA CAKE POPS

Steps:

• For the cake pop: Preheat the oven to 350 degrees F. Spray two 10-inch round cake pans with nonstick cooking spray, dust with flour and line the bottoms with parchment paper.
• Sift together the all-purpose flour, cake flour, salt, baking powder and baking soda in a medium bowl and set aside. Mix the heavy cream, sour cream, orange zest and scraped vanilla bean in another bowl and set aside.
• Add the sugar and butter to the bowl of a stand mixer and mix on medium speed until the color lightens slightly, about 3 minutes. Add the eggs 1 at a time and beat until the mixture is smooth. Add one-third of the dry ingredients and mix on low until combined, then scrape the bowl. Add half of the wet ingredients and mix on low until combined. Add another one-third of the dry ingredients followed by the remaining wet ingredients, mixing on low after each addition and scraping the bowl. Add the remaining dry ingredients and mix until just combined.
• Divide the batter between the prepared cake pans and bake until a cake tester inserted in the middle of the cakes comes out clean, 30 to 40 minutes. Let cool completely.
• For the cranberry compote: Cut the apple into small pieces. In a medium saucepan, add the cranberries, sugar, cinnamon, orange zest and juice and apples. Cook over medium heat until the cranberries start to pop open and the mixture thickens slightly. Transfer to a medium bowl and let cool.
• For the orange buttercream: Place the egg whites in the bowl of a stand mixer with a whisk attachment. Mix the sugar and 1/2 cup water together in a medium saucepan, place over high heat with a candy thermometer and heat the mixture to 238 to 240 degrees F. While the mixture is boiling, mix the egg whites on medium speed until soft peaks form. When the boiling sugar reaches 240 degrees F, pour it slowly into the egg whites with the mixer on low. Once all the hot sugar has been added, increase the mixer speed to high and whip until thick, glossy and cooled. Reduce the speed and add the butter 1 to 2 tablespoons at a time, mixing until the buttercream thickens. Whip in the orange zest.
• To assemble the pops: Crumble the cooled cakes into small pieces. Mix in enough buttercream to hold the cake pops together. Add the desired amount of cranberry compote; there should be some in every bite. Scoop balls of the cake pop mixture onto a baking sheet lined with parchment. Press a cake pop stick into each ball and freeze until firm.
• Melt the white chocolate gently over a double boiler. Dip the frozen cake pops into the white chocolate and place on the parchment to set. (If adding toppings, right after you dip the cake pops in the chocolate, dip them in in the desired toppings such as nuts, sprinkles or chocolate chips.)

FRESH CRANBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

VANILLA CRANBERRY CAN CAKES (SANDRA LEE)

Steps:

• Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
• In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, and cinnamon. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Make sure to tap cans on the counter to get out all the air bubbles. Bake in oven for 25 to 30 minutes, or until tester comes out clean.
• For a nice presentation, decorate can.