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This bread based coffee cake gets rave reviews when I make it. I had to post it so that it was easier to share every time I get asked for the recipe. You can make your bread dough the old fashioned way...like I do...or you can use your bread machine to make your dough for you using the manual cycle. Fresh or frozen cranberries are fine for this recipe. I took this original recipe from The Hamilton Spectator Food section in December 1998, and still work from the newspaper clipping in my recipe book when I make it. You will love this yummy festive treat!
- 2 1⁄2 cups flour
- 1⁄4 cup granulated sugar
- 2 teaspoons yeast
- 1⁄2 teaspoon salt
- 1⁄2 cup milk (warmed up)
- 1⁄4 cup margarine or 1⁄4 cup butter, cut up
- 1 large egg
- 1 cup cranberries, finely chopped
- 2⁄3 cup packed brown sugar
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup chopped pecans, toasted (optional)
- 1 cup sifted powdered sugar
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine, softened
- 1 -2 tablespoon milk
- 1 1⁄2 teaspoons freshly grated orange peel
- To make dough:.
- Use your bread machine, adding ingredients in the manufacturer suggested order, or, combine ingredients together to form bread dough (it should form a soft, smooth ball) set aside, in a warm draft free place, covered and let rise until double in size.
- To make filling:.
- In a medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat, then reduce heat to simmer, stirring frequently, until the sauce is very thick. Once thickened, remove from heat and add pecans.
- To make coffee cake:.
- roll out your bread dough to a rectangular shape (about 26x6 inch rectangle). spread the cranberry sauce over the dough, completely covering the surface to about 1/2 inch from the edges. Beginning at the long end, roll up the dough, and pinch at the seam to seal. Transfer your roll to a greased large baking sheet (I used parchment paper, because some of the cranberry sauce does leak out while cooking and it is really hard to clean off my pan). Form the roll into a wreath, cover, and set aside in a warm, draft free spot, to rise until about double in size (about 45-60 mins). then bake at 350F (180C) for 35-40 mins (I would watch this as it took me closer to 25-30 mins, just watch your bread colour, you don't want it to get too brown or it will be too crusty, a light brown is good). Once baked, set aside to cool and prepare your glaze. Once the coffee cake is cooled, drizzle with glaze and decorate with additional cranberries, pecans, and/or orange slices to make it prettier if desired.