Spiced Cranberry Coffee Cake |
Spiced Cranberry Coffee Cake
From Woman's Day
Ingredients:
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups low fat buttermilk
2 teaspoons grated orange zest
2 cups spiced cranberries, recipe follows
1 cup walnuts, roughly chopped
1 1/4 cups confectioners' sugar
3 tablespoons milk
Directions:
1. Heat oven to 350 degrees F. Coat a 9x13-inch baking dish with butter and lightly dust with flour. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
2. Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, then the buttermilk and orange zest. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
3. Spread half the batter into the prepared baking dish. Dollop 1 cup cranberry sauce over the top, then gently spread, swirling it into the batter. Top with the remaining batter, then dollop with the remaining cranberry sauce.
Batter Spread in Bottom of Baking Dish |
Dots of Cranberry Sauce On Top Of Batter |
Swirls |
Remaining Batter Placed On Top of Cranberries |
Dotted With Remaining Cranberries |
4. Sprinkle the walnuts over the top and bake until the cake is golden brown and a pick inserted into the center comes out clean, 45-50 minutes. Let cool for 5 minutes.
Sprinkled With Chopped Walnuts |
5. While the cake cools, make the icing: In a small bowl, whisk together the confectioners' sugar and milk until smooth. Drizzle the icing over the warm cake, then let cool completely before serving.
Out-of-Oven |
Confectioners' Icing |
Spiced Cranberry Coffee Cake |
Spiced Cranberries
Ingredients:
2 cups water
2 cups sugar
4 cups fresh or frozen cranberries
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon grated orange zest
Directions:
1. In a medium saucepan, bring the water and the sugar to a boil.
2. Add the cranberries, ground cinnamon, ground cloves, ground nutmeg, and grated orange zest, and boil until the skin burst, about 7 minutes.
Spices and Orange Zest |
Popped Berries |
3. Reduce heat and simmer, covered, for 1 hour. Remove from heat and let cool.
Serves 12
Tasty looking cake!
ReplyDeleteLooks delish, Geri! Happy Thanksgiving!!!
ReplyDeleteLooks totally yummy, Geri! Have a great Thanksgiving!!
ReplyDeleteI just made this using leftover spicy cranberry pear sauce. I was the only one who liked the cranberry sauce. Everyone loved the coffee cake. Thanks for the recipe and pictures
ReplyDelete