Wednesday, December 21, 2016
Thinking ahead to Christmas breakfast
Also, I know that not all of my readers read both of my blogs, and I don't want anyone to miss this. There's still time, I hope, to be sure you have the ingredients in the pantry for this festive treat.
This is a coffeecake that I cobbled together from two different recipes, and I was so pleased with the results. I'd seen a recipe on line that looked good, but I wanted my cranberry coffeecake to taste like one I remembered from my younger years. My mother's friend Evelyn had shared the cake (made in a small tube pan) and the recipe. Hers did not have the orange component to it that this one does, though it was delicious. However, I like the added zing of orange flavor.
I prefer to make cakes in a 13x9 pan rather than a tube pan, but since Evelyn's recipe called for a small tube pan I needed to increase the quantities. 1 1/2 times the recipe worked perfectly. Her recipe also called for almond flavoring but I changed it to vanilla, to go better with the orange component I was adding.
Jellied cranberry sauce was the only kind I had on hand and it worked very well. I didn't have any oranges, so I went with the orange extract in the cranberry sauce and it worked out perfectly.
CRANBERRY COFFEE CAKE
3/4 cup margarine or butter
1 1/3 cups sugar
2 tsp. vanilla
3 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sour cream
15-16-ounce can cranberry sauce (either jellied or whole berry will work)
2 Tblsp. grated orange rind OR 2 scant tsp. pure orange extract
Cream together the margarine and sugar in a large mixing bowl. Add unbeaten eggs one at a time, beating after each, at medium speed. Beat in vanilla. Sift together flour, baking soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.
Grease or spray a 13x9-inch pan. Pour half of the batter into the pan.
Stir together the cranberry sauce (I used a fork to break it up as I stirred) and the orange rind OR extract. Spread half of this mixture carefully over the batter in the pan. Then layer on the remaining batter and then the remaining cranberry sauce mixture. Use a knife to gently swirl the cranberry sauce into the batter.
Bake the coffeecake for 50 to 60 minutes at 350º or until a toothpick comes out clean.
Cool completely before glazing.
3/4 cup powdered sugar
1 Tblsp. orange juice (more if needed)
1/4 cup chopped dried cranberries
Combine the powdered sugar and the orange juice, adding more juice a teaspoon at a time if needed to make a glaze of drizzling consistency. Drizzle the glaze evenly over the cooled cake. Sprinkle the chopped dried cranberries evenly over the drizzled glaze. Allow glaze to set up before cutting cake.
Makes 1 13x9-inch coffee cake. Servings depend upon how large one cuts the squares.
I picked up more cranberry sauce so there is plenty of it in the pantry. My hubby liked this coffee cake so much that I need to make at least one more during the Christmas season. And I am planning that one of those times will be for Christmas breakfast.