Best Cranberry Filled Sour Cream Coffee Cake With Orange Glaze Recipes

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CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

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

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

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 SOUR CREAM COFFEE CAKE



Cranberry Sour Cream Coffee Cake image

This winter holiday season I intend to freeze A LOT OF CRANBERRIES, so that I'll have them available all year long for recipes such as this one that showed up in Taste of Home's Fall Baking Cookbook, 2009!

Provided by Sydney Mike

Categories     Breads

Time 55m

Yield 15 serving(s)

Number Of Ingredients 17

3/4 cup sour cream
1/4 cup milk
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3 eggs
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups cranberries, thawed, chopped (fresh or frozen)
3/4 cup granulated sugar
2 tablespoons orange juice
2 teaspoons orange zest, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F & grease a 13"x9" baking dish.
  • In a small bowl, combine sour cream & milk, then set aside.
  • In a large bowl, cream butter & sugars until light & fluffy.
  • Add eggs, one at a time, beating well after each addition, then beat in the vanilla.
  • In another bowl, whisk together the flour, baking powder, baking soda & salt, then add this mixture to the creamed mixture, alternately with the sour cream mixture, then set this batter aside.
  • In yet another bowl, combine all the filling ingredients & set aside.
  • Spread 2/3 of the batter into the prepared baking dish, before sprinkling the filling ingredients over that batter. Finally, top it all with the remaining batter.
  • Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

GERALDINE: A CRANBERRY ORANGE SOUR CREAM COFFEE CAKE



Geraldine: a Cranberry Orange Sour Cream Coffee Cake image

For Immediate Release "Lights, Cameras.......Action"......... My "inspiration", Geraldine the self professed "cookie maven" who knighted me "The Cookie Doctor", has agreed to go public. And she has requested that I name a "piece" in her honor. Well, needless to say, I immediately agreed that this request should be honored ASAP, but then wasn't quite sure what piece I should grace with her name. At first, I thought it only befitting that I choose one of my "signature" cookies for this honor. But suddenly it dawned on me that the wonderful coffee cake I was actually making as we spoke, would indeed be the perfect choice. (People always call when I start my mixer!) This cake has "royalty" written all over it. It is a lovely, rich sour cream coffee cake that highlights cranberry and orange, is enrobed with strawberry preserves and delicately crowned with almond icing. It also shares some of the same ingredients that comprise one of my favorite cookies, so this honor is very fitting indeed. Well folks, without further ado....... I am honored to present to you my First "Signature" Piece....."Geraldine"

Provided by Mark B.

Categories     Breads

Time 1h25m

Yield 1 Bundt cake, 10-12 serving(s)

Number Of Ingredients 16

3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 teaspoons almond extract
1 large orange, zest of
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sour cream
1 (16 ounce) can cranberries
1 cup dickinson's strawberry preserves
2 teaspoons almond extract
1 cup confectioners' sugar
4 teaspoons water
2 teaspoons almond extract

Steps:

  • Preparation:.
  • Preheat oven to 350'. Butter and flour a 10 inch bundt or tube pan. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Add eggs, one at at a time, and beat at medium speed for 2 minutes. Add extract and zest, mix to incorporate. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Add half of the flour mixture to the butter mixture with half of the sour cream and mix well. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Do NOT overmix. Dough will be somewhat sponge like in consistency. Spread approximately 1/3 of the batter into the pan and top with 1/3 of the cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It might make cake removal difficult. Repeat twice more. Bake cake for 65-70 minutes, or until cake tested inserted into center comes out clean.
  • While cake is baking, heat preserves in pyrex measuring cup in microwave oven until bubbling, approximately 2-1/2 minutes on high. Add almond extract and mix thoroughly. Set aside.
  • When cake is done, cool in pan for 20 minutes. Reheat strawberry almond glaze till very hot and viscous. Line a large baking sheet with wax paper or freezer wrap. Remove cake from pan and place on wire rack. Place on top of covered baking sheet. Brush on hot glaze and cover cake completely. Use all of the glaze to ensure cake is thoroughly enrobbed. Let cake cool 5-6 hours.
  • Combine icing ingredients, mix until desired consistency and drizzle over cake in a decorative fashion. Let cake rest at least 1 hour before serving.

Nutrition Facts : Calories 634.7, Fat 23, SaturatedFat 13.8, Cholesterol 115.2, Sodium 413, Carbohydrate 100.2, Fiber 3.5, Sugar 59.7, Protein 7.3

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