Berry-Orange Coffee Cakes
These mini coffee cakes make a delicious breakfast, brunch, or anytime treat, and are especially nice to serve during the holidays.
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Berry-Orange Coffee Cakes
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. Makes 15 cakes.
- Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pan on rack 5 minutes. Remove from pan; cool slightly on rack.
Nutrition Facts (Berry-Orange Coffee Cakes)
- Per serving:
- 268 kcal ,
- 11 g fat
- (5 g sat. fat ,
- 2 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 36 mg chol. ,
- 169 mg sodium ,
- 39 g carb. ,
- 1 g fiber ,
- 24 g sugar ,
- 5 g pro.
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Reviews (2)
Danielle Beiber
916 Days Ago
These are really delicious. My whole family loved them. Don't skip the glaze!
Susan Simpson
1542 Days Ago
you bake twice??