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Cranberry Coffee Cake With Grand Mariner
Cranberry Coffee Cake With Grand Marnier
I found this recipe on the "allrecipes" web site, but as usual I changed a few things to make it my own.
At this time of the year, my mind goes to cranberries and cranberry sauce which I absolutely love with my turkey. In fact, I can't eat turkey without it. So I bought 2 cans, one regular and one with whole berries in it. That's what I used for this recipe.
Coffee cakes are so versatile, they can be eaten any time of the day. They are good for breakfast with your coffee or tea, or an after school snack with a glass of milk or for in the evening with a cup of coffee. You can put any ingredients you like in them or on top of them. You can swirl jams or jellies or preserves throughout the batter or nuts and cinnamon or whatever you love the most. Because I had this can of whole berry cranberry sauce, that's what I used.
They are also good to take when you are invited out and want to bring something that you know everyone will love. Look up a recipe and then critique it to make it your own.
I hope you will give this a try, it's easy and it's great for this time of the year.
- I added the Grand Marnier. It's an orange liquor, and the orange flavor goes so well with cranberries.
- You could, of course, substitute something else, like almond extract or whatever flavor you like. If you are worried about the alcohol content, there is only 2 teaspoons in the whole batter and alcohol cookies out when baked. But there is also Grand Marnier in the glaze which isn't cooked. So, it's all up to you. You could just use vanilla if you like, but if you don't mind the alcohol, give this a try first.
- You could also substitute sour cream or plain yogurt for the butter milk.
Photos of Cranberry Coffee Cake with Grand Marnier
Bottle of Grand Marnier
- 1/2 cup butter, softened at room temperature
- 1 cup white sugar
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter milk
- 1 (8oz.) can whole cranberry sauce
- 2 teaspoons Grand Marnier, a little more if you like
- FOR THE GLAZE: -------------------
- 3/4 cup Confectioner's sugar (10X)
- 2 teaspoons Grand Marnier
- Enough to make the glaze to your liking Water
- Preheat oven to 350 degrees. Grease and flour one 9 or 10 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 Grand Marnier. Combine the flour, baking powder, baking soda and salt in another bowl. Stir into creamed mixture alternately with the butter milk.
- 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 or until a toothpick comes out clean when inserted in the center.
- After ten minutes remove from the pan onto the serving plate. When the cake is cooled make the glaze.
- To make the glaze, put the 10X sugar in a small bowl and add the Grand Marnier and enough water to get it to a good consistency to drizzle over the cake.
- OPTIONAL: Add the copped nuts over the glaze.