White Chocolate Fresh Cranberry Coffee Cake Food

CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
• Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

WHITE CHOCOLATE, ORANGE & CRANBERRY CHRISTMAS CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub a little butter over the base and sides of two 20cm cake tins (use cake tins rather than sandwich tins as the higher sides work better), then line the base and sides with baking parchment. Melt 150g butter with 100g of the chocolate in a bowl set over a small saucepan of gently simmering water - make sure the base of the bowl doesn't touch the water. Stir the butter and chocolate every min or so until it has melted. Set aside to cool a little.
• Meanwhile, measure 250g flour, 2 tsp baking powder, ½ tsp bicarb and 250g sugar in a large bowl. Make a well in the middle and add 150g yogurt, 2 tsp vanilla extract, half the orange zest and juice, 3 eggs and 2 tbsp milk. Whisk everything together, then stir in the melted butter and chocolate.
• When the cake mixture is smooth (this makes a very wet pourable batter), divide it equally between the two cake tins. Bake on the middle shelf for 25-30 mins, they will look golden and evenly risen when cooked. Check they are done by pushing a skewer into the centre of the cakes - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven for a few more mins, then check again.
• Leave the cakes to cool in their tins for 5 mins, then transfer to a cooling rack. Wash out the tins and repeat steps 1 and 2, to make two more sponges in total. You can make them a day or two before icing, then wrap them in a double layer of cling film once cool. They can also be frozen for up to two months.
• To make the compote, simmer the cranberries and sugar in a small pan for 4-5 mins until jammy, then leave to cool.
• For the icing, melt the chocolate, either in 20-30 secs bursts in a microwave or in a bowl over simmering water. Set aside to cool a little. Roughly mash the butter and icing sugar together, then beat until smooth with an electric whisk or mixer. Add the chocolate and cream cheese and beat again until smooth.
• To assemble the cake, place one sponge on a cake board the same size as the sponge, then sandwich the other sponges on top with a little icing and the cranberry compote. Use the cake with the neatest edge, flipped upside down, on top to give your cake a good shape.
• Pile about half the remaining icing on top of the cake and use a palette knife to spread it thinly over the top and down the sides of the cake. This is a crumb coat, it catches any crumbs, ensuring the final layer looks clean and professional. Chill the cake for 10-20 mins to firm up the icing or leave it somewhere cool for longer. Spread the remaining icing over the top and sides of the cakes, giving it nice sharp edges. We've left some of the cake exposed for the 'naked' cake look, or cover it completely if you like. Will keep for three days.
• To decorate the cake: dot the top with meringue kisses that you've either bought or made yourself, edible snowflake decorations and gold leaf, if you like.See our guide to decorating a Christmas cake 3 ways for details on this design along with more decorating ideas.

CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan.
• Make batter. In a large bowl, combine butter and sugar. Using a hand mixer, whip until light and fluffy. Add the eggs and mix until smooth.
• Add vanilla and sour cream and mix until evenly incorporated.
• Add flour, baking soda, baking powder, cinnamon, and salt and mix until just combined. Fold in cranberries and transfer batter to the prepared pan.
• Bake for 50 minutes. Let cool on a wire rack for about 20 minutes before inverting onto a cooling rack.
• Meanwhile, make chocolate ganache. Place white chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over white chocolate chips, whisking constantly until the sauce is smooth. Pour over the coffee cake and let set for about 10 minutes.

CRANBERRY COFFEE CAKE

Steps:

• With a mixer, using a large bowl, cream the butter.
• Gradually add sugar. Beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Mix in almond extract.
• In a separate bowl, sift together the flour, baking powder and salt.
• Alternate mixing in the flour mixture and sour cream until all blended together.
• Pour batter into greased 9 x 13 cake pan. Spoon cranberry sauce over batter. Spread slightly but do not try to completely cover top of the batter.
• Sprinkle with almonds.
• Bake at 350 degrees for 35 to 40 minutes or until the cake pulls slightly away from the sides of the pan.
• Meanwhile, blend the glaze ingredients.
• Once the coffeecake is done, cool slightly and then drizzle the glaze over the top.

WHITE CHOCOLATE-CRANBERRY CAKE

Steps:

• Heat oven to 350ºF.
• Chop 6 oz. chocolate. Combine flour and baking powder. Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs, orange zest and 3 Tbsp. orange juice; mix well. Gradually add flour, mixing well after each addition. Stir in chopped chocolate and cranberries.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.
• Heat remaining chocolate and orange juice in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Drizzle over cake; let stand until firm.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Line a rimmed baking sheet with parchment.
• Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
• Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
• Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.

EASY CRANBERRY AND WHITE CHOCOLATE POUND CAKE

Steps:

• Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line
• Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc. Pop the cranberries in a bowl or bag, and add the 1 Tablespoon of flour. Coat the cranberries with the flour then remove the excess flour. (This stops the fruit sinking during the bake).
• Start with making the cake batter by creaming the butter and sugar until a pale light colour. To achieve a softer texture cake, it is really important to cream the butter and sugar until almost white and a little fluffy. See the photo below.
• Slowly add the beaten eggs and milk to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs and milk and a bit of flour if necessary, until all the eggs are added.
• Once combined, add the lemon juice, and zest, and the rest of the flour. Right at the end, fold in the cranberries and white chocolate.
• Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes. Test if done after 55 minutes by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
• Have a cup of tea and wait!
• Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

CRANBERRY COFFEE CAKE

Steps:

• Cream butter and sugar.
• Add eggs.
• Add dry ingredients alternately with sour cream to creamed mixture.
• Stir in almond extract.
• Pour 1/2 batter into greased and floured bundt pan.
• Add 1/2 cranberry sauce, spread evenly over batter
• Pour remaining batter over cranberry sauce.
• Top with remaining cranberry sauce.
• Sprinkle with pecans.
• Bake at 350°F in a preheated oven for 55 mins.
• GLAZE: Stir ingredients together well.
• Spread or drizzle Glaze on cake while cake is still warm.

WHITE CHOCOLATE-CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch tube pan or bundt pan with canola cooking spray.
• Add margarine, light cream cheese, brown sugar, and granulated sugar (or sugar substitute) to large mixing bowl and beat with electric mixer on medium speed until fluffy. Add eggs one at a time, then egg substitute (1/4 cup at a time), orange zest and orange juice, mixing well and scraping sides of bowl at least once.
• Measure a cup of whole-wheat flour and stir in the baking powder. Slowly add the whole-wheat flour mixture to the mixture in the mixing bowl, beating on low speed. Slowly beat in the white flour. Stir in the cranberries and white chocolate chips with a spoon.
• Pour into the prepared pan and bake for about 1 hour or until toothpick inserted in the center comes out clean. Cool completely and serve.

RASPBERRY WHITE CHOCOLATE CHEESECAKE

Steps:

• For the Crust
• Melt the butter in a bowl, add in the crushed graham crackers and sugar. Mix and press into the bottom of a foil-lined springform pan. I wrap foil around the round plate of the pan and wrap it around the bottom. This makes cleaning easier.

CRANBERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Grease 13 x 9 baking pan.
• CAKE.
• In a small bowl, toss cranberries in flour to coat well, set aside.
• In a large mixer, combine cake mix, eggs, water, oil and almond extract.
• Beat for 2 minutes on medium speed.
• Stir in floured cranberries, shaking off excess flour first.
• Spread batter evenly in prepared pan.
• TOPPING.
• In a small bowl, combine almonds, brown sugar and cinnamon.
• Mix well.
• Sprinkle evenly over batter.
• Bake for 30-40 minutes or until a tester inserted in the center comes out clean.
• Cool 30 minutes in pan on wire rack.
• Serve warm or cool.
• *Can replace cranberries with blueberries or raspberries.

CRANBERRY COFFEE CAKE

Steps:

• In a large bowl combine the bisquick, sugar, milk and egg.
• Pour into greased 8" square baking dish.
• Drop cranberry sauce by teaspoonfulls over the batter.
• Combine topping ingredients; sprinkle over cranberry sauce.
• Bake at 400* for 18-23 minutes or until a toothpick at the center comes out clean.
• Cool on a wire rack.
• In a small bowl, combine the glaze ingredients. Drizzle over coffee cake.

WHITE CHOCOLATE FRESH CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350°F.
• Grease an 8" square pan, metal or glass.
• Using an electric beater or strong whisk, beat the butter and 1 cup of the brown sugar together in a large bowl until the mixture is light and fluffy.
• Beat in one egg until thoroughly incorporated.
• Repeat with the second egg.
• In another bowl, mix the flour, baking soda, baking powder, and salt together. Alternate adding the dry mixture and buttermilk in this way: add a third of the dry mixture then half the buttermilk followed by a third of the dry mixture and the rest of the buttermilk. Add the remaining flour mixture and gently stir until you have a rich looking batter.
• Add the cranberries and 3/4 cup of white chocolate chips.
• Pour the batter into the pan, smoothing it out.
• Sprinkle 1/2 cup brown sugar and 1/4 cup white chocolate chips on top. Bake in the center of oven for 1 1/4 hours (75 minutes) until the center is firm when you gently press it.
• Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.

WHITE CHOCOLATE CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350F/180C. Butter and flour a 6-cup bundt pan. Make sure to grease all the nooks and corner of the bundt pan especially if using a fancy one.
• In a bowl, whisk together the 2 cups flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat the eggs. Add the sugar and sour cream and mix well. Pour the oil and vanilla extract and mix until combined. Slowly mix in the flour. Fold in the chopped cranberries (previously mixed with 2 tablespoons flour) and the white chocolate chocolate chips.
• Transfer to the bundt pan ensuring every corner is properly filled. Smooth out the surface of the batter. Tap the cake on the counter top to release any remaining air bubbles (to prevent cake from breaking apart). Bake in the preheated oven for 45-55 minutes or until a tester inserted in the center comes out clean.
• Leave it to cool in the bundt for about 10 minutes. Release the cake onto a rack to cool completely. Glaze the cake if desired.