CRANBERRY-PECAN COFFEE CAKE
With its nutty, tart topping, this cake will bring smiles as soon as you turn it out of the pan. -Anne Thompson, Grand Rapids, Michigan
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine brown sugar and butter. Cook and stir over medium heat until butter is melted. Transfer to a greased 9-in. round baking pan. Sprinkle with cranberries and pecans. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Pour over cranberries., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 530 calories, Fat 30g fat (16g saturated fat), Cholesterol 122mg cholesterol, Sodium 332mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY PECAN UPSIDE-DOWN CAKE
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside down cake-I just changed a few things around! It keeps and travels well, so it's perfect for taking to church dinners. And we love to share it with our son and grandchildren. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Melt butter in a 10-in. iron skillet over medium heat. Add 1 cup sugar; cook and stir 3 minutes. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside. , In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over cranberry mixture in skillet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
Nutrition Facts : Calories 413 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 221mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY PECAN CAKE
This is a yummy, very easy cranberry upside-down cake with lots of cranberries and pecans! Serve warm with whipped cream.
Provided by NGG426
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
- Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
- Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
- Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 45.7 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 67.9 mg, Sugar 34.9 g
CRANBERRY-PECAN COFFEE CAKE
This cranberry coffee cake with pecans is so incredibly easy to make and is perfect for breakfast, brunch, or dessert.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
- Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
- Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 45.5 g, Cholesterol 107.5 mg, Fat 31.7 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 15.6 g, Sodium 211.5 mg, Sugar 23.7 g
WILD RICE WITH CRANBERRIES & PECANS
I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.
Provided by P48422
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
- If any liquid is still remaining after the rice is cooked, drain the rice.
- Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
- Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
- Add the sage, thyme and parsley and saute 1 minute more.
- Remove from heat.
- Mix in the rice, the pecans and the cranberries.
- Taste and adjust the salt and pepper to taste.
- Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
- You can use all wild rice or all barley.
- Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
- You can certainly use it to stuff poultry, though.
Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9
CRANBERRY PECAN RICE PILAF
This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!
Provided by cam970 Moore
Categories Brown Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
- *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.
Nutrition Facts : Calories 453.8, Fat 23.7, SaturatedFat 9.1, Cholesterol 37.3, Sodium 773, Carbohydrate 44, Fiber 2.7, Sugar 1.7, Protein 16.5
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