Friday 20 December 2013

Tangy Cranberry Breakfast Cake

The recipe for this festive delight comes from Cozycakes Cottage. Thank you.


2 c. all-purpose flour
1⅓ c. sugar, divided
1½ tsp. baking powder
½ tsp. baking soda
¼. tsp. salt
2 eggs, divided
¾ c. orange juice
¼ c. butter, melted
2 tsp. vanilla extract, divided
2 c. cranberries, coarsely chopped
Optional: 1 Tbsp. orange zest
8-oz. pkg. cream cheese, softened

Topping:
6 Tbsp. all-purpose flour
¼ c. sugar
2 Tbsp. butter

  • Pre heat oven 350
  • To prepare the topping, combine flour and sugar in a small bowl. 
  • Cut in butter with a fork until mixture resembles coarse crumbs.
  • Set aside
  • In a large bowl, combine flour, one cup sugar, baking powder, baking soda and salt  
  • Mix well and set aside. 
  • Combine one egg, orange juice, butter and one teaspoon vanilla in a small bowl 
  • Mix well and stir into flour mixture until well combined. 
  • Fold in cranberries and zest, if using. 
  • Pour into a greased 9′ round spring-form pan and set aside.
  • Beat together cream cheese and remaining ⅓ cup sugar in a small bowl until smooth. 
  • Add remaining egg and one teaspoon vanilla; mix well. 
  • Spread over batter; sprinkle with topping. 
  • Place pan on a baking sheet; bake for 1¼ hours or until golden. 
  • Let cool on wire rack for 15 minutes before removing sides of pan. 




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