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Sandy's Cranberry Coffee Cake

Sandy's Cranberry Coffee Cake

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
commanderl

commanderl

We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
  2. Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  3. Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
  4. Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
  5. Bake in the preheated oven until golden and cooked through, about 40 minutes.
  6. Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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