Best 6 Cranberry Filled Sour Cream Coffee Cake With Orange Glaze Recipes

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Indulge in the delectable cranberry filled sour cream coffee cake with orange glaze, a harmonious symphony of flavors that will tantalize your taste buds. This exceptional cake is an orchestra of textures and flavors, featuring a moist and fluffy sour cream coffee cake base generously filled with tart cranberries and topped with a luscious and tangy orange glaze. With its irresistible aroma and captivating presentation, this exceptional cake will undoubtedly become the centerpiece of any gathering, leaving your guests in awe of your culinary prowess.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE



Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze image

Enjoy this delicious coffee cake filled with cranberries and topped with orange glaze!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 16

Number Of Ingredients 14

2 cups fresh cranberries
1/2 cup sugar
1 tablespoon grated orange peel
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
3/4 cup powdered sugar
2 to 3 teaspoons orange juice

Steps:

  • Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
  • In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
  • In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
  • Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
  • Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 32 g, TransFat 0 g

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.

Provided by Laura Owen

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h15m

Yield 14

Number Of Ingredients 10

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
  • Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
  • Bake 55 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g

CREAMY CRANBERRY COFFEE CAKE



Creamy Cranberry Coffee Cake image

Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
1 tablespoon grated orange zest
3/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped fresh or frozen cranberries
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup cold butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange zest, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan., For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter., For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown., Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.

Nutrition Facts : Calories 419 calories, Fat 19g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-SOUR CREAM COFFEE CAKE



Cranberry-Sour Cream Coffee Cake image

-Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Time 1h

Yield 12-15 servings.

Number Of Ingredients 18

3/4 cup sour cream
1/4 cups whole milk
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING:
3 cups chopped fresh or frozen cranberries, thawed
3/4 cup sugar
2 tablespoons orange juice
2 teaspoons grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • In a small bowl, combine sour cream and milk; set aside. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture., Spread two-thirds of the batter into a greased 13x9-in. baking dish. Combine the filling ingredients; sprinkle over batter. Top with remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 337 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 257mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.

GERALDINE: A CRANBERRY ORANGE SOUR CREAM COFFEE CAKE



Geraldine: a Cranberry Orange Sour Cream Coffee Cake image

For Immediate Release "Lights, Cameras.......Action"......... My "inspiration", Geraldine the self professed "cookie maven" who knighted me "The Cookie Doctor", has agreed to go public. And she has requested that I name a "piece" in her honor. Well, needless to say, I immediately agreed that this request should be honored ASAP, but then wasn't quite sure what piece I should grace with her name. At first, I thought it only befitting that I choose one of my "signature" cookies for this honor. But suddenly it dawned on me that the wonderful coffee cake I was actually making as we spoke, would indeed be the perfect choice. (People always call when I start my mixer!) This cake has "royalty" written all over it. It is a lovely, rich sour cream coffee cake that highlights cranberry and orange, is enrobed with strawberry preserves and delicately crowned with almond icing. It also shares some of the same ingredients that comprise one of my favorite cookies, so this honor is very fitting indeed. Well folks, without further ado....... I am honored to present to you my First "Signature" Piece....."Geraldine"

Provided by Mark B.

Categories     Breads

Time 1h25m

Yield 1 Bundt cake, 10-12 serving(s)

Number Of Ingredients 16

3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 teaspoons almond extract
1 large orange, zest of
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sour cream
1 (16 ounce) can cranberries
1 cup dickinson's strawberry preserves
2 teaspoons almond extract
1 cup confectioners' sugar
4 teaspoons water
2 teaspoons almond extract

Steps:

  • Preparation:.
  • Preheat oven to 350'. Butter and flour a 10 inch bundt or tube pan. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Add eggs, one at at a time, and beat at medium speed for 2 minutes. Add extract and zest, mix to incorporate. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Add half of the flour mixture to the butter mixture with half of the sour cream and mix well. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Do NOT overmix. Dough will be somewhat sponge like in consistency. Spread approximately 1/3 of the batter into the pan and top with 1/3 of the cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It might make cake removal difficult. Repeat twice more. Bake cake for 65-70 minutes, or until cake tested inserted into center comes out clean.
  • While cake is baking, heat preserves in pyrex measuring cup in microwave oven until bubbling, approximately 2-1/2 minutes on high. Add almond extract and mix thoroughly. Set aside.
  • When cake is done, cool in pan for 20 minutes. Reheat strawberry almond glaze till very hot and viscous. Line a large baking sheet with wax paper or freezer wrap. Remove cake from pan and place on wire rack. Place on top of covered baking sheet. Brush on hot glaze and cover cake completely. Use all of the glaze to ensure cake is thoroughly enrobbed. Let cake cool 5-6 hours.
  • Combine icing ingredients, mix until desired consistency and drizzle over cake in a decorative fashion. Let cake rest at least 1 hour before serving.

Nutrition Facts : Calories 634.7, Fat 23, SaturatedFat 13.8, Cholesterol 115.2, Sodium 413, Carbohydrate 100.2, Fiber 3.5, Sugar 59.7, Protein 7.3

CRANBERRY COFFEE CAKE



Cranberry Coffee Cake image

I took this to work many times to have at our department meetings. So moist and delicious. My mouth is watering as I type. I added cinnamon and use butter in place of margarine.

Provided by Young Living in Tex

Categories     Breads

Time 1h15m

Yield 1 bundt cake, 12 serving(s)

Number Of Ingredients 15

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup pecans, chopped
1 cup powdered sugar
2 tablespoons water
2 teaspoons almond extract

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.

Nutrition Facts : Calories 420, Fat 19.1, SaturatedFat 7.9, Cholesterol 61.3, Sodium 338.8, Carbohydrate 59.6, Fiber 1.9, Sugar 42.1, Protein 4.6

Tips:

  • For the perfect crumbly topping, use a pastry blender or two forks to combine the butter, flour, and sugar until the mixture resembles coarse crumbs.
  • To achieve a moist and fluffy coffee cake, don't overmix the batter. Mix just until the ingredients are combined.
  • For a more intense orange flavor in the glaze, use freshly squeezed orange juice and zest.
  • To prevent the coffee cake from sticking to the pan, grease and flour the pan before pouring in the batter.
  • Bake the coffee cake in a preheated oven to ensure even baking.
  • Allow the coffee cake to cool completely before glazing it. This will help the glaze set properly.

Conclusion:

This cranberry-filled sour cream coffee cake with orange glaze is a delightful treat perfect for breakfast, brunch, or dessert. With its moist and fluffy crumb, tangy cranberries, and sweet orange glaze, this coffee cake is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So why not give it a try and enjoy a slice of this delectable coffee cake today?

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