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Recipes: Coffee Cake, Apple Cake + Wild Rice, Apple and Cranberry Stuffing

November 23, 2010

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As Thanksgiving gets closer, you’re probably starting to prep recipes, pull out serving dishes and finalize travel plans. Hopefully, you’ll also get some time this week to reflect back on what you’re grateful for this year. Once you decide, we’ve love for you to swing over here and share with us!

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Today we’re excited to share the following Thanksgiving recipes:

  • Christi’s Upside-Down Coffee Cake
  • Julie’s Wild Rice, Apple and Dried Cranberry Stuffing
  • Heather’s Apple Cake

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Upside-Down Coffee Cake


  • 2/3 cup packed brown sugar
  • 1/3 cup butter
  • 1 1/4 cups cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt


1. Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

2. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.

3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.

4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

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Wild Rice, Apple + Dried Cranberry Stuffing


  • 4 cups water
  • 1 cup wild rice
  • 1 1/2 teaspoons salt
  • 1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
  • 1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey
  • 2 cups diced (1/3 inch) onion
  • 2 cups diced (1/3 inch) celery
  • 2 cups diced (1/3 inch) apple
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
  • 2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
  • 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
  • 1/2 teaspoon black pepper
  • 1 cup dried cranberries (5 ounces)
  • 1 cup turkey stock or chicken broth


1. Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.

2. Put oven rack in upper third of oven and preheat oven to 350°F.

3. Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.

4. Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.

5. Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).

6. Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

Cooks’ notes:

  • Rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
  • Instead of drying bread cubes in oven, they can be spread in a shallow baking pan and dried, uncovered, at room temperature 1 day.
  • Stuffing can be assembled (without drizzling with stock and melted butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.

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Apple CakeIngredients:

  • 2 cups Flour
  • 1 3/4 c sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup oil
  • 1 cup chopped walnuts
  • 2 cups thinly sliced apples
  • 3 eggs, beaten well


1. Preheat oven to 350 degrees.

2. Toss together all ingredients until coated. Pour into a greased and floured pan.

3. Bake at 350 degrees for 50 minutes.

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We want to say thank you once again to everyone who sent in a Thanksgiving day recipe. We so enjoyed seeing what you serve at your table every year!

If you missed yesterday’s recipes, you can check them out here.

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We’d love to hear your fresh perspective:

  • What dish or food item do you most look forward to eating on Thanksgiving?
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