Time 1h10m Yield 12 Number Of Ingredients 16 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.
Time 1h30m Yield 12 Number Of Ingredients 14 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.
Time 1h15m Yield 8-10 serving(s) Number Of Ingredients 17 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.
Time 1h Yield 12-15 servings. Number Of Ingredients 18 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.
Time 55m Yield 2 kuchens (12 slices each). Number Of Ingredients 20 Steps:
In a large bowl, dissolve yeast in a warm water. Add the milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., For cranberry sauce, in a saucepan, bring water and sugar to a boil. Add cranberries. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; set aside. , For egg mixture, in a bowl, combine the eggs, evaporated milk and sugar; beat well. Divide half of the egg mixture between two greased 13-in. x 9-in. baking pans; set remaining egg mixture aside., Punch dough down. Divide in half. Pat each portion over egg mixture in pans. Spoon cranberry sauce over dough. Drizzle with remaining egg mixture. , For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle over the top. , Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm.
Time 1h15m Yield 1 cake, 16 serving(s) Number Of Ingredients 16 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.
