Best Chris Cranberry Tea Cake Recipes

CRANBERRY TEA CAKE

Cranberry Tea Cake image

This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.

Provided by winkki

Categories Quick Breads

Time 1h15m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cranberries (said fresh, I use frozen)
1/2 cup brown sugar
1/2 cup almonds, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/2 pint sour cream
2 eggs, beaten
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

Steps:

Coarsely chop cranberries.
Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
Cream butter and sugar.
Add vanilla, sour cream, and eggs; mix thoroughly.
Sift together flour, baking soda, baking powder, and salt.
Stir into egg mixture just until moistened.
Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
Spread 1/2 of cranberry mixture over the top.
Repeat with remaining batter and cranberries.
Bake 50-60 min at 350.
Remove from pan and cool on rack.
Dust with powdered sugar.

Nutrition Facts : Calories 510.1, Fat 23.7, SaturatedFat 11.8, Cholesterol 96, Sodium 372.4, Carbohydrate 68.8, Fiber 3.3, Sugar 39.9, Protein 7.8

CRANBERRY ORANGE TEA CAKES

Cranberry Orange Tea Cakes image

Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 36

Number Of Ingredients 12

Ingredients

1/2 cup sweetened dried cranberries
1 teaspoon Gold Medal™ all-purpose flour
3/4 cup margarine or butter, softened
1/2 cup granulated sugar
1 egg
2 tablespoons sour cream
1 tablespoon grated orange peel
1/2 teaspoon orange extract
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar

Steps:

Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g