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Berry Orange Coffee Cakes
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Brief Description
These mini coffee cakes are great for the holidays, either warm or at room temperature.
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Main Ingredient
flour
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Category: Quick Breads
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
Breakfast/Brunch Family Holidays Kid-Friendly Quick & Easy Seasonal Make-Ahead Party Large groups Thanksgiving Baby Shower
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Notes:
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Posted By: cookingmama
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Posted On: Nov 03, 2012
Number of Servings:
Ingredients:
- 2 cups - flour
- 1 1/2 teaspoons - ground cinnamon
- 1/2 teaspoons - baking soda
- 1/2 teaspoons - baking powder
- 1/3 cups - butter softened
- 1/4 teaspoons - salt
- 1/2 cups - packed brown sugar
- 1/2 cups - granulated sugar
- 1 cups - whole-milk ricotta cheese
- 1 - egg
- 1 tablespoons - finely shredded orange peel
- 1 tablespoons - orange juice
- 1/2 teaspoons - vanilla
- 1 1/2 cups - fresh cranberries coarsely chopped
- 2 tablespoons - finely chopped crystallized ginger
- 1 cups - powdered sugar
- 1 tablespoons - orange juice
- 1/2 teaspoons - vanilla
- 2 tablespoons - butter melted
- 1/2 teaspoons - finely shredded orange peel
- 1/2 cups - walnuts toasted, chopped (for garnish)
Directions:
Preheat oven to 350 degrees F. Grease fifteen 2 1/2-inch muffin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired.
For Glaze: Combine powdered sugar, orange juice and vanilla. Stir in melted butter and orange peel 'til all is combined.
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