Cranberry Coffee Cake
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 12
Yields: 1 bundt cake
Ingredients
CAKE
- 1⁄2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 (8 ounce) can whole berry cranberry sauce or 1 (16 ounce) can whole berry cranberry sauce
- 1⁄2 cup chopped almonds or 1⁄2 cup sliced almonds
GLAZE
- 3⁄4 cup powdered sugar
- 1 tablespoon warm water
- 1⁄2 teaspoon orange extract or 1⁄2 teaspoon almond extract
Directions
- ***You can use either an 8-ounce or 16 ounce can of cranberry sauce, depending upon how much fruit flavor you want in the cake.
- (I use 16 ounces)*** Preheat oven to 325 degrees.
- Grease bundt cake pan and sprinkle with chopped almonds.
- Mix together salt, baking powder, baking soda, and flour in a bowl and set aside.
- In a mixing bowl, cream butter and sugar.
- Add eggs and almond extract to creamed butter mixture.
- Beat in dry ingredients alternately with sour cream.
- Spoon half of batter into prepared baking pan.
- Cover with cranberry sauce.
- Top with remaining half of batter.
- Bake 1 hour.
- Cool 15 minutes before removing from pan.
- Note:*** To have two layers of cranberry sauce rather than one, put 1/3 of batter in pan; 1/2 of cranberry sauce, repeating layers ending with batter.
- ***After cake is removed from pan and completely cooled, mix the Glaze ingredients together and drizzler over the top of the cake.
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