Best Cranberry Sour Cream Coffee Cake Recipes

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
• Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
• Combine flour, baking powder, and salt for cake in a large bowl.
• Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
• Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

CRANBERRY-SOUR CREAM COFFEE CAKE

Steps:

• In a small bowl, combine sour cream and milk; set aside. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture., Spread two-thirds of the batter into a greased 13x9-in. baking dish. Combine the filling ingredients; sprinkle over batter. Top with remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE

Steps:

• Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
• In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
• In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
• Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
• Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.

GERALDINE: A CRANBERRY ORANGE SOUR CREAM COFFEE CAKE

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.

CRANBERRY SOUR CREAM COFFEE CAKE

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.

CRANBERRY SOUR CREAM COFFEE CAKE

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.

CRANBERRY SOUR CREAM COFFEE CAKE

Steps:

• cream together the butter and sugar. Add the eggs one at a time and mix well. Sift together the dry ingredients. add the creamed mixture alternately with the sour cream, then stir int the almond extract . spoon a third of the batter into a greased 10" tube pan and spread with half the cranberry sauce and sprinkle with the chopped nuts. Repeat ending with batter. Bake for 40 to 55 mins at 350 or until a cake tester comes out clean. Let cool. While cake cools prepare glaze. Beat the sugar with the water until smooth, then add the extract. Spread glaze over cake and let set before serving.