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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

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.
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Reviews

happyschmoopies
0

happyschmoopies

9/13/2014

I am not typically a big fan of coffee cakes, but, my husband is and also loves cranberries,so, this seemed a win win. I was pleasantly surprised that both my husband and I loved it! The batter is thick, but, velvety which does make it somewhat difficult to spread into a floured pan, so, I probably didn't do it justice trying to layer with the cranberry sauce. It still tasted wonderful though. I think that the glaze is supposed to have 1 tsp. and not 1 tbsp. of almond flavoring. I added about 1/2 tbsp. of flavoring before I realized and it was almost overwhelming. Luckily I stopped at 1/2 tbsp! I also used butter instead of margarine. The cake also took about 48 minutes in my oven to cook, but, ovens do vary so just be sure to test yours to be sure it is cooked. I test mine with a long wooden skewer. The cake was perfectly moist and the cranberry flavor was a nice touch. I will definitely make again.

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