Cranberry-Orange Coffeecake - Powerful Handmade site

Cranberry-Orange Coffeecake

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Cranberry-Orange Coffeecake

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This streusel-topped, orange-scented cake, studded with dried cranberries, is drizzled with orange glaze for a scrumptious finishing touch.

At a look

Prep
Bake
Total
Yield
12 to 16 servings

Ingredients

Cake

  • 1/2 cup (Eight tablespoons) unsalted butter
  • 1 cup sugar
  • 2 massive eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • three/four teaspoon salt
  • 1/four teaspoon orange oil or 1 tablespoon grated orange rind
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur White Whole Wheat Flour
  • 1 cup bitter cream or yogurt (now not nonfat)
  • 1 cup dried cranberries, evenly packed

Topping

  • 1/2 cup sugar
  • 2 teaspoons floor cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts or pecans

Icing

  • ½ cup confectioners’ sugar
  • ¾ to one tablespoon orange juice

Cake

  • four oz unsalted butter
  • 7 oz sugar
  • 2 massive eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • three/four teaspoon salt
  • 1/four teaspoon orange oil or 1 tablespoon grated orange rind
  • four 1/four oz King Arthur Unbleached All-Purpose Flour
  • four oz King Arthur White Whole Wheat Flour
  • Eight oz bitter cream or yogurt (now not nonfat)
  • four oz dried cranberries

Topping

  • three 1/2 oz sugar
  • 2 teaspoons floor cinnamon
  • 2 teaspoons vanilla extract
  • 2 oz chopped walnuts or pecans

Icing

  • 2 oz confectioners’ sugar
  • ¾ to one tablespoon orange juice

Cake

  • 113g unsalted butter
  • 198g sugar
  • 2 massive eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • three/four teaspoon salt
  • 1/four teaspoon orange oil or 1 tablespoon grated orange rind
  • 120g King Arthur Unbleached All-Purpose Flour
  • 113g King Arthur White Whole Wheat Flour
  • 227g bitter cream or yogurt (now not nonfat)
  • 113g dried cranberries

Topping

  • 99g sugar
  • 2 teaspoons floor cinnamon
  • 2 teaspoons vanilla extract
  • 57g chopped walnuts or pecans

Icing

  • 57g confectioners’ sugar
  • ¾ to one tablespoon orange juice

Instructions

  1. Preheat the oven to 350°F. Grease and flour an Eight-cup capability ceramic, glass, or steel baking pan; a nine” sq. pan works smartly right here.
  2. To make the cake: Beat in combination the butter, sugar, eggs, baking powder, baking soda, salt, and orange oil or rind.
  3. Add the flour alternately with the bitter cream or yogurt, stirring after every addition.
  4. Stir within the cranberries.
  5. Spread the batter within the pan. Stir in combination the topping elements, and sprinkle atop the batter.
  6. Bake the coffeecake for 45 to 50 mins, or till a cake tester or toothpick inserted into the middle comes out blank.
  7. Remove the cake from the oven, position it on a rack, and let it cool for 10 to 15 mins.
  8. To make the glaze: Stir in combination the sugar and sufficient orange juice to make a pourable icing. Drizzle the glaze over the cooled cake.
  9. Yield: 12 to 16 servings.
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