Cranberries Sour Cream Cake Recipes

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CRANBERRY SOUR CREAM KUCHEN



Cranberry Sour Cream Kuchen image

This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.

Provided by AUNT MAMIE

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

½ cup butter
1 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups sour cream
2 cups chopped fresh cranberries
¼ cup white sugar
¼ cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons chopped almonds
1 tablespoon butter
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
  • Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
  • Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
  • Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 46.1 g, Cholesterol 79.9 mg, Fat 15.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 324.2 mg, Sugar 26.3 g

THE ULTIMATE SOUR CREAM CRANBERRY-STREUSEL BUNDT CAKE



The Ultimate Sour Cream Cranberry-Streusel Bundt Cake image

I can't say enough about this cake, it is moist, dense and buttery!... I have made this using mini chocolate chips and just recently made it with dried cranberries, I plan on making this for the holidays to serve to guests! I baked mine in a tube pan. Since I am making this cake again for the holidays, I plan on adding in some red food colouring in the glaze, and I will chop up frozen or fresh cranberries and add them into the cake batter, but that is only optional.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups chopped walnuts
1 1/4 cups firmly packed light brown sugar
5 teaspoons cinnamon
6 teaspoons sifted cocoa powder
1/2 cup dried cranberries
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened (no subs!)
1 1/2 cups sugar
3 large eggs
1 1/2 tablespoons vanilla
1 (16 ounce) container sour cream
2 cups powdered sugar
3 -4 tablespoons whipping cream
red food coloring (optional)

Steps:

  • Set oven to 350°.
  • Generously butter a 12-cup Bundt pan (can use a tube pan also).
  • In a bowl mix together all streusel ingredients; set aside.
  • For the cake: sift together the flour, baking powder, baking soda and salt.
  • In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
  • Beat in eggs one at a time until well blended.
  • Add in sour cream until well blended.
  • Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
  • Pour 1/3 of the batter into prepared baking pan.
  • Sprinkle with half of the streusel mixture.
  • Spoon another 1/3 batter over the streusel mixture.
  • Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
  • Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
  • Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
  • Turn the cake out onto a rack to cool completely.
  • In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
  • Drizzle over the cake.

CRANBERRY UPSIDE-DOWN SOUR CREAM CAKE



Cranberry Upside-Down Sour Cream Cake image

I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.

Provided by LINDA MAUGERI

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

½ cup butter
2 cups white sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounce) bag fresh or frozen cranberries
1 ½ cups cake flour
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
¾ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
  • Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
  • Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
  • Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 68.9 g, Cholesterol 72.9 mg, Fat 17.5 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10.7 g, Sodium 267.6 mg, Sugar 51.9 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.

WINNING CRANBERRY BUNDT CAKE



Winning Cranberry Bundt Cake image

The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 10 servings.

Number Of Ingredients 12

2/3 cup butter, softened
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped dried cranberries
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the 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 and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

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