Cookin’ with Cranberries

October 31, 2010

Cranberry Hazelnut Coffee Cake

Recipe courtesy of the British Columbia Cranberry Marketing Commission.

Makes 1 coffee cake.
12 oz cranberries, fresh or frozen
1/4 cup cranberry cocktail
1/4 cup granulated sugar
2 tbsp orange juice
2 tsp finely grated orange rind
6 tbsp unsalted butter
1 cup granulated sugar
2 large eggs
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup all purpose flour
1 cup hazelnuts, coarsely chopped

In a medium pan, combine the cranberries, cocktail, sugar, orange juice and rind. Bring to a boil over medium-high heat. Reduce the heat and simmer until the cranberries soften. Remove from heat.

For the topping, blend the butter, brown sugar, granulated sugar, cinnamon and nutmeg in a medium bowl. Add the flour and mix until blended but still crumbly. Stir in the hazelnuts. Refrigerate until ready to use.

Beat the butter and sugar until smooth. Add the eggs one at a time. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

Add 1/3 of the flour mixture to the batter, mixing on medium-low until combined. Add the cranberry mixture and continue mixing until evenly distributed. Mix in the remaining flour, 1/3 at a time, until just incorporated.

Scrape into a buttered 9-by-13-inch baking pan and spread evenly. Bake in a 350 F oven for 15 minutes. Scatter the topping evenly over the cake. Continue to bake until the topping is golden brown (about 30 minutes).

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