Posts Tagged "Cranberry Orange Pecan Coffee Cake"

Coffee Cake- Cranberry Orange Pecan

Posted by on May 11, 2010 in Recipes | Comments Off

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A guest of mine, Brian Kerestes, took one of our recipes, the Blueberry Almond Pound Cake, and adapted it for the holidays.  He eliminated a few things and added a few.  After trying it, I came up with three suggestions of my own which I have shown in parenthesis.  One comment, don’t wait till the holidays to make it; he came up with a winner!

Cranberry Orange Pecan Coffee Cake

Cranberry Orange Pecan Coffee Cake

Cake:

¾ cup butter softened
6oz cream cheese softened
1 ½ t cinnamon  (1 t of cinnamon)
½ t nutmeg
1 t vanilla
½ t orange zest – he used the dried, Valencia Orange zest, which I found at Wal-Mart… (but I didn’t think it was quite strong enough.  I would suggest using however much fresh orange zest you can get off of one orange.)
2 C sugar
4 eggs
1 ½ C all-purpose flour
1 ½ t baking powder
1 1/4 t salt
10 oz fresh cranberries or frozen whole cranberries (not thawed) (I used 6-8 oz of dried cranberries.  Soaked them in hot water for a few minutes then patted them dry.  I made this in April and couldn’t find fresh or frozen cranberries anywhere.)

(The only area of real departure– I missed not having nuts.  I’d take 1T of Butter and melt in on the stove, add 1T of brown sugar and stir till bubbly, then add a ¾ C of chopped pecans stirring to coat.  Dump out on a piece of waxed paper and let cool for a few minutes.  Then, after spraying the bundt pan, spread the pecans on the bottom before pouring the batter on top as directed below.  When I made this with fresh or frozen blueberry’s I had to bake it for 75 minutes and my guess would be the same if you were using fresh or frozen cranberries.  Using dried cranberries it was ready to come out of the oven at 60 minutes.)

Heat oven to 350 degree.  Mix orange zest with enough vanilla to moisten and let stand.  If you are using fresh orange zest, there is no need to do this.  Combine butter, cream cheese, sugar and cream/beat until fluffy.  Add eggs one at a time and beat.  Add baking powder and salt; beat briefly.  Add orange zest to mix.  Mix cinnamon, nutmeg, and flour.  Add flour mixture and mix on low speed.   Grease a 12-cup bundt cake pan and pour ½ the batter into it. Flour the cranberries and fold into remaining batter.  Add remaining batter to bundt pan.  The cranberries have a tendency to sink and most will end up on the bottom, or top of the cake when you flip it. Bake for 60-75 minutes.  Let cool for 10-15 minutes before flipping out of bundt pan.  Drizzle with glaze.

Orange Flavored Glaze:
1-2 C Powder sugar
2 T Orange Juice

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