Geraldine A Cranberry Orange Sour Cream Coffee Cake Recipes

CRANBERRY ORANGE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
• In a medium bowl, whisk together flour, baking powder, salt, and baking soda until combined. Whisk in fresh orange zest until orange zest is incorporated throughout flour mixture. Set aside.
• In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, fresh orange juice, and vanilla extract until combined.
• Add dry ingredients to wet ingredients, and stir until just combined. Fold in cranberries. Pour batter into prepared baking dish.
• Stir together all-purpose flour, sugar, melted butter, and fresh orange juice for the topping in a small bowl. Combine until mixture resembles crumbs. Sprinkle over the top of the batter.
• Bake for 40-50 minutes, or until toothpick inserted in the center comes out with just a few crumbs.
• Remove from oven to a cooling rack.
• While coffee cake is cooling, prepare optional glaze. Stir together confectioner's sugar, 1 Tablespoon fresh orange juice, and 1 Tablespoon half and half until smooth. Add additional fresh orange juice and half and half as needed to reach desired consistency.
• Drizzle over warm cake. Top with fresh orange zest. Allow glaze to harden, and serve.
• Store covered.

CRANBERRY-ORANGE SOUR CREAM MUFFINS

Steps:

• In a mixing bowl, beat together sugar and egg.
• Add milk, sour cream and oil.
• In another bowl, combine flour, baking powder, baking soda and salt.
• Add to wet ingredients just until blended then fold in cranberries and orange zest.
• Pour batter into greased or paper-lined muffin cups.
• Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
• Remove muffins from cups to a wire rack.
• Let cool before frosting.

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-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.

CRANBERRY SWIRL COFFEE CAKE

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.

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.