Time 45m Yield 9 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the biscuit mix, sugar, milk and egg. Pour into a greased 8-in. square baking dish. Drop cranberry sauce by teaspoonfuls over batter. Combine topping ingredients; sprinkle over cranberry sauce. , Bake at 400° for 18-23 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over coffee cake.
Time 37m Yield 9 Number Of Ingredients 11 Steps:
Heat oven to 400°F. Grease square pan, 9x9x2 inches. Stir Bisquick, granulated sugar, 2/3 cup water and egg in medium bowl until blended; beat vigorously 30 seconds. Spread in pan. Mix brown sugar, walnuts and cinnamon; sprinkle over batter. Spoon cranberry sauce over top. Bake 20 to 25 minutes or until toothpick inserted in cake area comes out clean. Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake; serve warm.
Time 1h15m Yield about 16 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners’ sugar.
Time 1h Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan. Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.
Time 1h20m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil. Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside. Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.
Yield Makes 6 to 8 servings Number Of Ingredients 13 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.
Time 50m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add egg substitute, beating well. Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan. Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries. Top with remaining batter, and sprinkle with remaining brown sugar mixture. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and serve coffee cake warm.
Time 1h40m Yield 1 tube cake, 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). (Decrease the temperature by 25 degrees if using dark pan). Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended. Mix together the flour, baking powder, baking soda and salt. Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the pan. Swirl 1/2 of the cranberry sauce into the batter. Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter. Bake about 55 minutes or until toothpick inserted in the center comes out clean. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Time 1h15m Yield 1 bundt cake, 12 serving(s) Number Of Ingredients 15 Steps:
Cream butter and sugar. Add eggs. Add dry ingredients alternately with sour cream to creamed mixture. Stir in almond extract. Pour 1/2 batter into greased and floured bundt pan. Add 1/2 cranberry sauce, spread evenly over batter Pour remaining batter over cranberry sauce. Top with remaining cranberry sauce. Sprinkle with pecans. Bake at 350°F in a preheated oven for 55 mins. GLAZE: Stir ingredients together well. Spread or drizzle Glaze on cake while cake is still warm.
Time 1h35m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter. Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Time 1h15m Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®). Put cranberry sauce in a bowl and crush the berries with a fork or the back of a spoon. Remove half of the crushed berries to a small bowl and mix in 1/2 cup walnuts. Set both bowls aside. Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Sift together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture in 2 batches to sugar-butter mixture, alternating with sour cream, beating batter briefly after each addition. Mix in 1 teaspoon almond extract and remaining 1/2 cup chopped walnuts. Spread 1/2 of the cake batter into the prepared pan. Layer with reserved cranberry sauce and top with remaining cake batter. Pour cranberry-walnut mixture over top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.
Time 1h10m Yield 12 servings. Number Of Ingredients 14 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually add to the creamed mixture., Pour half of the batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the walnuts, cranberry sauce, orange zest and cinnamon; spoon 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 for 15 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners’ sugar.,
Time 40m Yield 15 servings. Number Of Ingredients 16 Steps:
Preheat oven to 375°. Mix first five ingredients., In a large bowl, mix biscuit mix and sugar. In another bowl, whisk together eggs, water, milk and orange juice. Add to dry ingredients; stir just until smooth., Transfer to a greased 13x9-in. baking pan. Sprinkle with pecan mixture. Drop cranberry sauce by spoonfuls over top; do not spread., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Mix glaze ingredients; drizzle over warm coffee cake.
Time 55m Yield 20 serving(s) Number Of Ingredients 7 Steps:
In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes. Add butter and extract. Beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans. Spread in greased 9"x13" pan. Bake at 350 F for 45-50 minutes.
Time 1h30m Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Time 45m Yield 6-8 servings. Number Of Ingredients 9 Steps:
Place quick bread mix in a large bowl. In a small bowl, whisk the yogurt, milk and egg; stir into the bread mix just until moistened. Fold in cranberries. , Pour into a greased 9-in. deep-dish pie plate. Bake at 375° for 35-40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm coffee cake. Serve warm if desired.,
More about “cranberry nut coffee cake recipes”
Time 35m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
*** Original Recipe ***. Mix brown sugar, nuts and cinnamon. Mix Bisquick, sugar, egg and water. Beat 1/2 minute. Spread in greased pan. Sprinkle with nut mixture. Spoon cranberry sauce over top. *** Revised Recipe ***. Mix brown sugar, nuts and cinnamon. Mix bisquick, sugar, egg, water and Cranberry sauce together. Beat 1/2 minute. Spread in greased pan. Sprinkle with nut mixture. *** Cooking ***. Bake 20 t 25 minutes. While cooking mix all topping ingredients together. May need to mix in TINY bits more water to make it just a little runny for a drizzle. While warm drizzle with topping.
