Tuesday, December 6, 2011

Cranberry Mandarin coffee cake

I came across a recipe for this delicious tart/sweet coffee cake on The Brown Eyed Baker 's website..and tried it and loved it....so of course I began to play with the recipe and incorporated some flavor combinations that I love into it and came up with my own version of this coffee cake.  I always put manadrin oranges into my whole berry cranberry sauce so I thought why not add it to this cake?  As an option you can also add some finely chopped pecans (which I did not do with the cake in the photo) to add yet another layer of flavor and texture.

Cranberry Mandarin Coffee Cake

1¼ cups all-purpose flour
1½ teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature, divided
1 cup granulated sugar, divided
1/2 tea ground cinnamon
1/4 tea ground allspice
1/8 tea ground cloves
1¾ cup fresh cranberries  (pick nice red ones!)
2/3 cups canned mandarin oranges chopped and drained VERY well
1/2 cup finely chopped pecans (optional)
1 egg
1 tea vanilla extract
1/4 tea almond extract
1/2 cup milk

preheat the oven to 350
in a bowl combine flour, baking powder, salt, and cloves.

 Rub the bottom and sides of an 8-inch cake pan with 2 tablespoons of the unsalted butter creating a nice thick layer. In a small bowl, stir together 1/2 cup of the granulated sugar with the cinnamon and allspice. Sprinkle the mixture evenly over the bottom of the pan. Arrange  mandarin oranges over the sugar layer then do the same with the pecans (if using) then repeat with the cranberries in a single layer.

Cream  together the remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla and almond extracts; beat until well combined.  Add flour mixture to butter mixture in three batches, alternating with the milk, until well combined. Spread over cranberries.
Bake until a thin knife or tooth pick inserted in the center comes out clean, 30 to 35 minutes. cool for 5 minutes...run a knife around the edge to loosen cake from pan and then CAREFULLY  invert onto a platter.

serve as is, with sweetend whipped cream, or with a generous scoop of vanilla ice cream

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