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aw bugger. I waited until the Pecan Truck arrived & bought two pounds of fresh pecans. Then I made
- Thread starter marilynfl
- Start date
colleenmomof2
Well-known member
Your picture reminded me of Meryl's Cranberry Sauce Bundt Coffeecake
which we love. So I looked up her recipe and it has less butter, sour cream and sugar. I make it with yogurt like Meryl suggested and I even sub 2 TBS additional yogurt for 4 TBS of the butter with excellent results. Certainly not as luscious as the Silver Palate smileys/wink.gif Colleen
From Meryl: This is moist and delicious with just the right balance of tartness and sweetness. Great for using up leftover cranberry sauce.
CRANBERRY SWIRL COFFEECAKE
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce (I use fresh)
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=35539
which we love. So I looked up her recipe and it has less butter, sour cream and sugar. I make it with yogurt like Meryl suggested and I even sub 2 TBS additional yogurt for 4 TBS of the butter with excellent results. Certainly not as luscious as the Silver Palate smileys/wink.gif Colleen
From Meryl: This is moist and delicious with just the right balance of tartness and sweetness. Great for using up leftover cranberry sauce.
CRANBERRY SWIRL COFFEECAKE
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce (I use fresh)
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=35539
Karen, unfortunately it's not a sauce recipe. It's Theo's caramel candy recipe. I thin that down
with heavy cream.
I've linked the original recipe with specific process steps. Here's how I get the sauce just in case you want to go forward.
Because I'm me, which means lazy, I get bored after wrapping about 10 caramels. So I add a few TBLs of heavy cream to a pot, warm it up, add the stiff caramel and thin it down. It's still very thick, but I can pour it into a quart canning jar, toss it into the refrigerator and use it whenever...like for Knock You Naked brownies. For the sour cream cake, I scooped out a blob of jarred caramel, added 2 TBL of heavy cream and warmed it up in a Pyrex measuring cup. Poured it directly onto the cake and poured any left over back in the canning jar, then back into the refrigerator.
This recipe is caramel perfection for me after years of screwing up royally. I only make it using "pasteurized heavy cream" NOT ultra-pasteurized, which I can purchase at the Asheville Whole Market.
In a 7x7" pan it makes ~ 3/4" thick pieces; a 6x6" pan makes 1" pieces. I line the interior of the pan with non-stick aluminum foil, crucial to lift it out for slicing. Since moving to 3,000 elevation, my temperatures are all off. Water boils here at 206 degrees (a clue for your next Trivial Pursuit game: Standard 212 degrees for boiling water drops one degree for every 500 feet of elevation). Now I vary the final temperature between 247 and 250. The librarians prefer it firmer; I like caramel when it can be pulled slightly.
Sadly, I have not been able to coat apples with this stuff. I think it might have too much fat? Not sure...it just slides off the apples no matter what I do (use super-fresh, just picked at the orchard apples (unwaxed), coat them cold, coat them room temperature, scrub before coating). Nothing works. This might be a good thing.
This caramel is fabulous with pecan pieces.
PS: It received the "approval seal of charlie" which means more to me than I can say.
https://finerkitchens.com/swap//forum/index.php?action=display&forumid=1&msgid=251819
with heavy cream.
I've linked the original recipe with specific process steps. Here's how I get the sauce just in case you want to go forward.
Because I'm me, which means lazy, I get bored after wrapping about 10 caramels. So I add a few TBLs of heavy cream to a pot, warm it up, add the stiff caramel and thin it down. It's still very thick, but I can pour it into a quart canning jar, toss it into the refrigerator and use it whenever...like for Knock You Naked brownies. For the sour cream cake, I scooped out a blob of jarred caramel, added 2 TBL of heavy cream and warmed it up in a Pyrex measuring cup. Poured it directly onto the cake and poured any left over back in the canning jar, then back into the refrigerator.
This recipe is caramel perfection for me after years of screwing up royally. I only make it using "pasteurized heavy cream" NOT ultra-pasteurized, which I can purchase at the Asheville Whole Market.
In a 7x7" pan it makes ~ 3/4" thick pieces; a 6x6" pan makes 1" pieces. I line the interior of the pan with non-stick aluminum foil, crucial to lift it out for slicing. Since moving to 3,000 elevation, my temperatures are all off. Water boils here at 206 degrees (a clue for your next Trivial Pursuit game: Standard 212 degrees for boiling water drops one degree for every 500 feet of elevation). Now I vary the final temperature between 247 and 250. The librarians prefer it firmer; I like caramel when it can be pulled slightly.
Sadly, I have not been able to coat apples with this stuff. I think it might have too much fat? Not sure...it just slides off the apples no matter what I do (use super-fresh, just picked at the orchard apples (unwaxed), coat them cold, coat them room temperature, scrub before coating). Nothing works. This might be a good thing.
This caramel is fabulous with pecan pieces.
PS: It received the "approval seal of charlie" which means more to me than I can say.
https://finerkitchens.com/swap//forum/index.php?action=display&forumid=1&msgid=251819
Thank you, sounds delicious. I so admire those of you who bake and make such wonderful
goodies. I am a cook, and love it, and my friends think I am very good at it, BUT, the baking thing is not my expertise and most of what I make is for hubby, cookies, muffins, quick breads, and occasionally a bundt cake which I find fascinating..
goodies. I am a cook, and love it, and my friends think I am very good at it, BUT, the baking thing is not my expertise and most of what I make is for hubby, cookies, muffins, quick breads, and occasionally a bundt cake which I find fascinating..