Holiday Cranberry Cream Cheese Coffeecake
one 9-inch diameter coffeecake or 10-inch diameter tube coffeecake
- ½ to 3/4 cup sweetened dried cranberries
- Orange juice or brandy as needed
- 2 cups sifted flour (see note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 tablespoons butter or margarine, at room temperature
- 1 cup light brown sugar, firmly packed
- 2 teaspoons cinnamon, or 1 teaspoon each cinnamon and 1 teaspoon nutmeg or mace
- 1 cup chopped pecans or English walnuts
- ½ (8-ounce) package cream cheese or reduced-fat cream cheese, at room temperature (see note)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 jumbo or extra large eggs, at room temperature (see note)
- 1 cup sour cream or reduced-fat sour cream (see note)
In a deep small bowl, place cranberries; add enough orange juice or brandy to cover thoroughly. Grease and line the bottom of a 9-inch diameter spring-form pan or 10-inch tube pan (with removable bottom) with wax paper; set aside. Sift together the first 3 ingredients; set aside. In a medium bowl, combine butter, brown sugar, and cinnamon or cinnamon and nutmeg, beating well with an electric mixer until mixture is well creamed; add nuts, mixing well. Set aside. In a large bowl, beat cream cheese thoroughly. Gradually add sugar, beating until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Drain cranberries. Alternately add dry ingredients and sour cream to batter, mixing well. Spread one-half of the batter evenly into prepared tube pan. Sprinkle one-half the cranberries and one-half the nuts evenly over batter in pan. Evenly spread remaining batter over cranberry/nut layer. Evenly sprinkle remaining cranberries and nuts over top of cake batter. Bake in a preheated moderate oven (350 degrees F.) for 50 minutes or until done (9-inch diameter cake may take longer in baking). Cool in pan for 10 minutes and then lift out center of pan and finish cooling on wire rack. When coffeecake is cold, carefully remove from tube, if tube pan is used. (No salt is used in the recipe. Cake freezes well after baking wrapped in aluminum foil.)
Note: Use a soft wheat flour such as White Lily brand for the best product results.
Note: Do not use no-fat cream cheese or sour cream.
Note: May use the equivalent of 3 eggs in egg substitute, IE Egg Beaters, if desired.
Variation: Add 1 tablespoon freshly grated orange peel to batter, if desired.