Pumpkin Cranberry Coffee Cake Recipe

Pumpkin Cranberry Coffee Cake Recipe
Although most want to save room for an indulgent Thanksgiving dinner, when there are guests, it's necessary to feed them something for breakfast, or, to have a light brunch in the morning and serve Thanksgiving dinner later in the day. The bottom line is: Guests have to eat! The following Pumpkin Cranberry Coffee Cake is easy to throw together, fills the house with wonderful smells while baking, and is great with coffee, hot chocolate, or hot cider for breakfast. It's special enough, however, for any holiday brunch, and looks very nice on a brunch buffet table. For those who think they are too busy to bake on Thanksgiving morning, the coffee cake can be made ahead and frozen. It can be wrapped in foil and gently heated in the oven when it's time to serve it.
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The pumpkin not only gives this coffee cake a wonderful flavor, perfect for fall, but it adds moistness. Cranberries are festive and add tartness so the cake isn't overly sweet, and add a bit of nutrition and color. Although it's good plain, you can serve this luscious coffee cake with whipped butter or even whipped cream cheese; guests and family members will definitely rave.

18 Servings

3 eggs
3 cups sugar
1 1/2 cups canned pumpkin

3 3/8 cups flour, (3 cups plus 6 tablespoons)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon mixed spice, or pumpkin pie spice
2 cups chopped fresh cranberries

Powdered sugar, for dusting
  1. Preheat oven to 350°.
  2. Spray a 12-cup ring mold with Baker's joy, or non-stick spray with a dusting of flour.
  3. Measure the eggs, butter, sugar, and pumpkin in a large mixing bowl and beat at medium speed until well-mixed.
  4. Place a fine strainer over the mixture and measure the flour, baking soda, salt, and mixed spice into it; shake through; mix with the wet ingredients.
  5. Fold in the cranberries.
  6. Spread the mixture evenly into the prepared ring mold.
  7. Bake 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven to a cooling rack.
  9. Let sit 5 minutes, run a knife around the outside, and invert onto the cooling rack.
  10. Place on a serving tray, sprinkle with the powdered sugar, and serve warm or room temperature.

Note: Standard Bundt pans hold 10 cups; this cake can be made in a Bundt pan, but 2 cups of the batter will need to be baked in a separate pan.

Amount Per Serving
Calories 314 Calories from Fat 80
Percent Total Calories From: Fat 25% Protein 5% Carb. 70%

Nutrient Amount per
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 56 mg
Sodium 288 mg
Total Carbohydrate 55 g
Dietary Fiber 1 g
Sugars 33 g
Protein 4 g

Vitamin A 97% Vitamin C 4% Calcium 0% Iron 5%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.