Cranberry Orange Coffee Cake
Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy!
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Cake:
3 eggs
1.5 cups granulated sugar
1/2 cup packed brown sugar
3/4 cup butter softened
1 teaspoon vanilla
2 cups all-purpose flour
16 oz fresh cranberries sliced in half
zest of 1 orange
Crumb Topping:
3/4 cup all-purpose flour
6 tbsp. packed brown sugar
6 tbsp. butter
Orange Glaze:
1 cup powdered sugar
Juice from 1 orange about 4 tsp.
Instructions
Preheat oven to 350 degrees. Using a stand mixer, beat the eggs with the sugars about 5 minutes. It should be thickened and about double in size. Add the butter and vanilla; mix about two more minutes. Stir in the flour until just combined. Add the cranberries and orange zests and fold in till completely combined. Spread batter into a greased 13x9 pan.
In a small bowl, combine crumb topping ingredients with fork until coarse crumbs form. Spread over batter. Bake for 40-50 minutes until a toothpick inserted in center tests done. It should be a golden brown. Mine took about 44 minutes to cook.
Let cool completely. Then combine glaze ingredients and drizzle over cooled cake.
Cinnamon Streusel Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cinnamon Streusel Coffee Cake. This Cinnamon Streusel Coffee Cakes combines three layers of a rich vanilla flavored butter cake with three layers of a cinnamon flavored Streusel. I love how the Streusel turns slightly crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake. You can serve this cake while it's still warm, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
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Grandma's Coffee Cake (Cinnamon and Pecans!)
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
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INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans, chopped
- 1/2 cup sugar
- 1 tbsp cinnamon
For the glaze:
- 1 cup sifted powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
#coffeecake #recipe #breakfast
Cinnamon Orange Coffee Cake Recipe
This cinnamon orange coffee cake features a hit of orange that pairs beautifully with a cinnamon layer running through the cake and a streusel layer on top. Sweet, but not too sweet, this coffee cake will be sure to go down a treat alongside your hot drink of choice.
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Streusel (Chocolate Orange Streusel) Recipe
Streusel, Chocolate Orange Streusel Recipe.
Ingredients:
3 Cup All-Purpose Flour
3.5 oz (156g) Unsalted Butter
2.5 oz (70g) Unsalted Butter
1 1/2 Cup Plain Yogurt
3/4 Cup Sugar
1 Cup Brown Sugar
3 Large Eggs
1 Cup Dark Chocolate Chips
1 Cup Chopped Walnuts
Orange Zest (1/2 Orange)
1/4 Cup Orange Juice
1 1/2 Tsp Baking Soda
1 1/2 Tsp Baking Powder
1 Tbsp Cinnamon Powder
1 1/2 Tsp Vanilla Extract
Preparations:
None.
Directions:
BATTER: for details visit:
Streusel comes from a German word which means “something scattered”.
One serving (3.5 oz / 100g) of Chocolate Streusel has 340 calories (161 calories from fat), 17.9g total fat (8.6g saturated fat), 61mg cholesterol, 211mg sodium, 186mg potassium…Read More
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Cranberry Streusel Coffee Cake - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Cranberry Streusel Coffee Cake. See recipe below to make yours today!!!
To view & download the full recipe, please view it here on our website:
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STREUSEL ingredients:
In a small bowl:
¾ cup lightly packed brown sugar ½ cup flour
1 tsp cinnamon ¼ cup margarine, melted
STREUSEL method:
Mix first 3 ingredients together. Blend in margarine until crumbly.
CAKE ingredients:
In a large bowl:
½ cup softened butter or margarine ½ cup white sugar
2 cups cranberries, cut one cup in half 2 large eggs
1 tsp vanilla 2 cups all-purpose flour, plus 1 tbsp
1 tsp baking powder 1 tsp baking soda
½ tsp sea salt 1 cup sour cream
CAKE method:
Cream butter or margarine with sugar until light & fluffy. Crack egg one at a time in a small bowl then add to mixer, add vanilla, continue mixing.
Sift together flour, baking powder, baking soda & sea salt. Add to creamed mixture alternately with sour cream. Add one cup of the cranberries cut in half to 1 tbsp flour toss and then add to cake mixture.
Grease a springform pan and cut a round piece of parchment paper for bottom. Spread batter in pan then sprinkle 1 cup cranberries & streusel mixture evenly over top.
Bake about 60 minutes at 350ºF or until knife clean and baked.
Bonita’s Tips:
Coating the cranberries in flour helps them from falling to the bottom of cake when baked.
Shifting flour gives it a cake like texture and better baking results.
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
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