Tag Archives: coffee cake

Cranberry Upside Down Cake

20 Oct

cranberry upside down cake 2

I got this recipe from the Detroit Free Press. It’s a nice dessert for this time of year, when fresh cranberries are plentiful. And it’s not too soon to start planning for Thanksgiving. This would be a great addition to your feast, or a nice coffee cake to serve at breakfast the day after. It seems like there’s a lot of sugar in it, but it’s really not all that sweet because the cranberries are so tart.

Ingredients:

12 oz. cranberries, fresh or frozen
1/2 cup dark brown sugar
1/4 cup freshly squeezed orange juice
1 teaspoon finely grated orange zest
3/4 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 stick (1/2 cup) unsalted butter, melted
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup all-purpose flour

Directions:

Preheat the oven to 350 degrees. Butter a 9-inch round cake pan; set aside.

In a large bowl, stir together cranberries, brown sugar, juice, zest and cinnamon. Set aside.

Using a stand mixer fitted with the paddle attachment (or a handheld electric beater), beat eggs on high speed until pale, about 2 minutes. Cascade in granulated sugar; beat, 1 minute.

Switch the speed to medium and beat in butter, sour cream, vanilla and salt. Sprinkle in flour. Mix on low, just until combined.

Scrape cranberry mixture into prepared pan. Cover with cake batter. Bake until fruit bubbles at the edges and a toothpick poked in the cake portion comes out clean, about 40 minutes.

Remove from oven and cool on a rack for 5 minutes. Invert a serving plate onto cake pan. Slip on oven mitts. Hold plate and pan firmly together and flip so that plate holds cake, fruit side up. Give the pan a sharp rap to loosen any sluggish berries. Lift off pan.

Serve warm or room temperature.

Serves 8

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Sour Cream Coffee Cake

25 Feb

sour cream coffee cakeIt’s been awhile since I posted a dessert recipe, so this seemed a good time.

Who doesn’t love a sour cream coffee cake? I found this recipe online, but it’s originally from Barefoot Contessa Parties.

Ingredients:

1½ sticks unsalted butter at room temperature
1½ cups sugar
3 extra-large eggs at room temperature
1½ tsp. vanilla
1¼ cups sour cream
2½ cups cake flour *
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt

Streusel:
¼ cup light brown sugar, packed
½ cup all-purpose flour
1½ tsp. cinnamon
¼ tsp. kosher salt
3 Tbs. cold unsalted butter, cut into pieces¾ cup chopped walnuts (optional)

Glaze:
½ cup confectioners’ sugar
2 Tbs. maple syrup

*If you don’t have cake flour, you can either use all-purpose flour but use 5 Tbs. less, or you can take out 5 Tbs. of the all-purpose flour and replace it with 5 tbs. of cornstarch. Sift the two flours together before measuring.

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

Make the streusel: Place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch it together with your fingers until it forms a crumble. Mix in the walnuts if you use them.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with ¾ cup of the streusel. Spoon the rest of the batter into the pan, spread it out, and scatter the remaining streusel on the top. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make a glaze. Drizzle over the cake.

(If you want to make this in a bundt pan, you probably won’t want the streusel to be on the top, because then it would be on the bottom when you take the cake out of the pan. In this case, you can make three layers of cake batter, with two layers of the streusel in between them.)

Serves 12 to 16