Sunday, December 11, 2011

CranOrange Coffee Cake

CranOrange Coffee Cake (cooling)
There is only one way that my family enjoys Ocean Spray Whole Berry Cranberry Sauce - and that's in CranOrange Coffee Cake!  Enjoying a slice of this moisty colorful cake after dinner on Christmas Day has become a tradition.  During the holiday season it can be baked early on, cooled, wrapped in foil and placed in the freezer.  Then, the day before serving, this cake (that is baked in a Bundt or Tube Pan) is defrosted and an Almond flavored icing drizzled over the top.  Yum!   

Years ago, I used Ocean Spray CranOrange Relish when preparing this tasty dessert.  Since I no longer can locate this item in grocery stores, the Whole Berry Sauce combined with 1 and 1/2 teaspoons of Orange Extract works very well.
 
Ready for the oven
I try to use less Whole Eggs when baking, so rather than use 2 Whole Eggs, I use 1 Whole Egg + 2 Egg Whites in the batter.  1 Whole Egg = 2 Egg Whites when baking.  Fat Free Sour Cream is also an ingredient.  The recipe for our favorite cake is below. 

CranOrange Coffee Cake  printable Recipe Card

Oven: 350°F

Time: Bake 55 Minutes or until cake tester or toothpick comes out clean.

Ingredients:
1 Stick (8 Tablespoons) Unsalted Margarine/Butter, softened
1 Cup Granulated Sugar
1 Egg + 2 Egg Whites (or 2 Whole Eggs)
2 Cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Fat Free Sour Cream
1 teaspoon Almond Extract
*****
8 ounces Whole Berry Cranberry Sauce Plus
1 and 1/2 teaspoons Orange Extract

OR 1 container CranOrange Relish

Method:

  1. Spray 9" or 10" Bundt Pan or Tube Pan with PAM & flour.
  2. Preheat oven to 350°F.
  3. Using mixer, Cream Margarine/Butter with Sugar.
  4. Add 1 Whole Egg + 2 Egg Whites (or 2 Whole Eggs) and blend well.
  5. Add dry ingredients alternating with Sour Cream.  End with the dry ingredients.
  6. Add Almond Extract.
  7. Combine 8 ounces Whole Berry Cranberry Sauce with 1 and 1/2 teaspoons Orange Extract in separate bowl (if using).
  8. Place 1/2 of batter in Bundt Pan, spread evenly.
  9. Top with 1/2 of Sauce, spread.
  10. Carefully add remaining batter, spread.
  11. Follow with remaining Sauce, spread.
  12. Bake at 350°F for 55 Minutes or until cake tester or toothpick comes out clean.
  13. Cool on wire rack for 5 Minutes.
  14. Remove cake from pan and cool.
  15. After cooling, wrap in foil and freeze until needed.
The day before CranOrange Coffee Cake will be served, defrost and drizzle with Topping.

Topping:  Blend 3/4 Cup Confectioner's Sugar, 2 Tablespoons Water + 1/2 teaspoon Almond Extract until smooth. 

Every year we enjoy this delicious CranOrange Coffee Cake with an Almond Icing!  And...a small scoop of vanilla ice cream on the side!  The beginning of this week my "to do' list includes baking and freezing our Christmas cake.

Does your family enjoy a special cake during the holidays? 

Enjoy!
Yummy!

4 comments:

Rita said...

Cranberries and orange go really well together; love this coddee cake recipe.
Rita

Carol @ There's Always Thyme to Cook said...

Great looking cake, I can see why it's become a Christmas tradition!

JG said...

Rita- It's a family favorite, here.

Carol- I never get a chance to take a photo with the icing topping dripping down the sides. Will try this year before we enjoy it. :)

~Judy

Charli and me said...

This looks so good! I want to try it during the holidays. I hope you are having a great week. I hope you and your family have a very Merry Christmas and a wonderful New Year ♥