Cranberry-Orange Coffee Cakes (in muffin tins)

By á-47

Ingredients

• 2 cups flour
• 1 1/2 tea. cinnamon
• 1/2 tea. baking soda
• 1/2 tea. baking powder
• 1/3 cup butter, softened
• 1/2 cup each packed rtown and granulated sugars
• 1 cup whole milk ricotta cheese
• 1 egg
• 1 Tbsp. finely shredded orange peel
• 1 Tbsp. orange juice
• 1 tea. vanilla
• 1 1/2 cups fresh cranberries, coarsely chopped
• 2 Tbsp. finely chopped crystallized ginger
• 1 recipe Orange Glaze
• 1/2 cup pecans, toasted and chopped
• ORANGE GLAZE
• 1 cup powdered sugar
• 1 Tbsp. orange juice
• 1/2 tea. vanilla
• 2 Tbsp. melted butter
• 1/2 tea. shredded orange peel

Preparation

Step 1

Preheat oven to 350 degrees. Grease fifteen 2 1/2" muffin cups.

In a bowl combine flour, cinnamon, baking soda, baking powder, and 1/4 tea. salt. In a large bowl beat butter and sugars with an electric mixer until fluffy. Beat in ricotta, egg, orange peel, orange juice, and vanilla. Stir in flour mixture just until combined. Fold in cranberries and ginger.

Fill muffin cups 2/3 full. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.

Orange glaze: combine powdered sugar, orange juice, and vanilla. Stir in melted butter and orange peel.