Wednesday, November 17, 2010

Creamy Cranberry Coffee Cake

I've had this "thing" for cranberries lately so I baked a cake on Tuesday for my church's annual Cake Auction.  It looked and smelled so good, my husband wanted me to make another one tonight.  So, I did...

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange peel

Cream Cheese Layer
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
1 eggs
1 teaspoon vanilla extract

3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup cold butter

In a large bowl, combine the first four ingredients.  Combine the eggs, orange juice, butter, and vanilla; stir into dry ingredients until well combined.  Fold in the cranberries and orange peel.  Pour into a greased 9-inch springform pan.

In a small mixing bowl, beat cream cheese and sugar until smooth.  Add egg and vanilla; mix well.  Spread over batter.  Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.

Place pan on a baking sheet.  Bake at 350 degrees for 70-75 minutes or until golden brown.  Cool on a wire rack for 15 minutes before removing sides of pan.  

Yield:  12 servings

I found the cake a little dry so you might try a little corn syrup in the batter to moisten it.  Also, if you have a food processor, use that to chop the cranberries.  Much easier than using a knife!


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