Best Cranberry Coffeecake Recipes

CRANBERRY COFFEECAKE

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 SWIRL COFFEECAKE

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.

CRANBERRY-PECAN STREUSEL COFFEECAKE

Steps:

• To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Rub the softened butter into the flour mixture until it holds together when squeezed. Gently mix in the pecans; set aside.
• To make the coffeecake: In a mixing bowl, combine the flour, sugar, butter, baking powder, baking soda, salt, flavorings, and buttermilk.
• Mix on low speed for one minute, scrape the bowl, and beat for another 30 seconds; scrape the bowl.
• Slowly add the eggs, one at a time, combining well after each addition; scrape the bowl after each egg is added.
• Once all the eggs are added, scrape the bowl and mix on medium speed for one minute. Gently fold the cranberries in by hand.
• To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8 inch square pan and place about half of the batter in the pan. Smooth it out evenly with a small offset spatula or a knife.
• Spread 1/3 of the streusel topping over the coffeecake batter. Place the remaining coffeecake batter on top of the streusel topping and gently smooth out to the edges of the pan.
• Top with the remaining streusel.
• An alternative to layering the coffeecake and streusel is to place all of the coffeecake batter in the pan, top with 2/3 of the streusel, and marble the streusel through the coffeecake with a knife by drawing the knife down through the streusel and into the batter, making swirling motions. Once swirled, top with the remaining streusel.
• Bake the coffeecake in a 350°F preheated oven for 20-25 minutes, or until a toothpick inserted near the center tests clean. *** Changed time from the original 45-50 minutes, because of recipe reviewer. ***.
• Allow the cake to cool in the pan.
• This cake is very delicate with a crunchy streusel if served warm the same day, so if you prefer a slightly denser coffeecake with a softer streusel crumb, serve the coffeecake the next day. After the cake has cooled, wrap it well in plastic wrap and store in the refrigerator overnight. Allow to come to room temperature before serving.
• * Regular pastry flour can be substituted for whole wheat pastry flour.
• ** If buttermilk is not available, place 1 tsp lemon juice or vinegar in a measuring cup and fill to the ¼ cup mark with milk.

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-HAZELNUT COFFEECAKE

Steps:

• Preheat oven to 350°. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and next 4 ingredients (1/4 cup flour through 1 tablespoon butter) in a bowl; toss well. Set aside. To prepare cake, lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (1 2/3 cups flour through salt), stirring well with a whisk. Combine vanilla, 1/4 cup sour cream, egg, and egg white in a small bowl; stir with a whisk. Place remaining sour cream and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture. Spread half of batter into a 9-inch springform pan coated with cooking spray. Sprinkle cranberries over batter. Spread remaining batter over cranberries. Sprinkle streusel mixture over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Nutritional Information Calories: 293 (30% from fat) Fat: 9.8g (sat 4.7g,mono 3.9g,poly 0.6g) Protein: 4.9g Carbohydrate: 46.6g Fiber: 0.4g Cholesterol: 41mg Iron: 2mg Sodium: 265mg Calcium: 63mg

WHOLE WHEAT CRANBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
• To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
• To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
• Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
• Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
• Scoop the batter into the prepared pan, smoothing it to the edges.
• Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
• Sprinkle the streusel evenly atop the cake.
• Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
• Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
• Yield: 2 dozen 2" squares.

CRANBERRY-PECAN COFFEECAKE

Steps:

• Preheat oven to 350°F. Remove 1/3 cup of the pecan halves; reserve for garnish. Coarsely chop remaining pecans; set aside. Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Add flour, baking powder, baking soda and salt; mix well. Stir in the chopped pecans and 1/2 cup of the cranberries.
• Pour batter into lightly greased 10-inch tube pan.
• Bake 45 to 60 min.or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan; cool completely on wire rack. Drizzle with Simple Powdered Sugar Icing. Top with the reserved 1/3 cup pecan halves and the remaining 1/2 cup cranberries. Let stand until icing is firm.

CRANBERRY VANILLA COFFEECAKE RECIPE | EPICURIOUS.COM

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,
• to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.
• Cooks’ note:
• Coffeecake can be made 1 day ahead and kept, tightly wrapped, at room temperature.

WHOLE WHEAT CRANBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
• To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
• To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
• Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
• Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
• Scoop the batter into the prepared pan, smoothing it to the edges.
• Stir the cranberry sauce to break up any clumps, and spread it atop the cake. *TIP: If you buy whole-berry cranberry sauce, you'll probably find yourself with a 14-ounce can, with only about 2/3 of it used for this recipe. Can you just go ahead and spread the rest onto the cake? Yes, but it may create more "hills and valleys" in the cake; the volume of sauce will become significant enough to sink down into the cake, rather than lie on the surface under the streusel. All good; your choice.
• Sprinkle the streusel evenly atop the cake.
• Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
• Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).