Cranberry Coffeecake for Coffeetime

Fellowship Hour after church service is a special time at our church. Most of the congregation stay and discussions include concern for health of those ill, upcoming community activities, and grandkids' school events as well as church business. Several of us belong to the same organizations besides our church so it can become confusing just which meeting we're discussing! 

We take turns with hosting this coffee time and this week it was my turn. So that is an opportunity to try some new holiday related recipes and bring out some older favorites. This time I tried this Cranberry Orange Bundt Cake and turned it into a sheet pan cake to have bars that would be easier to serve a group. I also did an easy bite sized treat with crescent rolls and cherry pie filling, feta/cranberry roll ups in flour tortillas, and our family's favorite cheese type dip Vegetable Mousse (blog of Dec. 6, 2011). 

Here's the recipe for the Cranberry Orange cake with my changes: 

CRANBERRY ORANGE CAKE

 
Ingredients:

3 cups all-purpose flour

2 ½ teaspoons baking powder

1 ½ teaspoons salt

1 ½ cups (3 sticks) unsalted butter

1 cup packed brown sugar

½ cup granulated sugar

Zest from 1 orange

5 large eggs, at room temperature

½ cup sour cream, at room temperature

2 teaspoons vanilla extract

½ cup milk, at room temperature

⅓ cup orange juice

1 ¾ cup fresh or frozen cranberries (if frozen do not thaw)

 

Filling:

¾ cup brown sugar

2 teaspoons ground cinnamon

½ cup chopped pecans (I added to original recipe)

 

Glaze: 

1 ½ cups confectioners’ sugar

3-4 tablespoons orange juice

 

Instructions: 

Preheat oven to 350 ° and grease 10-inch Bundt pan. I changed this recipe to bake in a 12”x15” sheet pan. Set aside. 

With a handheld or stand mixer fitted with a paddle, beat the butter, 1 cup brown sugar, granulated sugar, and orange zest together until creamed, about 2 minutes. Add the eggs, sour cream and vanilla and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s okay, it will come together when you add the dry ingredients. 

Pour the dry ingredients into the wet ingredients, add the milk and orange juice, and beat on medium speed until the batter is completely combined. Stir in cranberries. Batter is thick, yet silky. 

Mix filling ingredients together in a small bowl. 

Pour half of the batter evenly into the prepared pan. Sprinkle the filling ingredients evenly on top and pack down slightly. Cover evenly with the remaining batter. 

Bake 30-40 minutes for a sheet pan or 55-60 minutes for a Bundt pan or until a toothpick inserted into the cake comes out clean. (I tented the edges with foil after 20 minutes to prevent over browning.)

Once done, remove from oven.  (Allow Bundt cake to cook 2 hours in the pan, then invert to a serving dish.)

Make the icing by whisking confectioners’ sugar and orange juice together, adjusting confectioners’ sugar and juice to a drizzle thickness. Drizzle over cake before slicing and serving.    

 

Notes: 

Most ingredients combine better when they are at room temperature. Set the eggs, measured milk, butter, and sour cream out ahead of preparation time. 

The original recipe suggests fresh orange juice, I used orange juice from the carton. 

Feta Cranberry roll ups on flour tortilla 
with whipped cream cheese. 

Crescent rolls, separated, with a dollop (3 cherries
+sauce) of cherry pie filling in wide end.
Roll up and bake.
I cut them in half for serving.

Vegetable Mousse with crackers