Cranberry Coffee Cake
"I took this to work many times to have at our department meetings. So moist and delicious. My mouth is watering as I type. I added cinnamon and use butter in place of margarine."
photo by Pamela
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
1 bundt cake
- Serves:
- 12
ingredients
- 1⁄2 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups flour
- 1⁄2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon almond extract
- 1 (16 ounce) can whole berry cranberry sauce
- 1 cup pecans, chopped
-
GLAZE
- 1 cup powdered sugar
- 2 tablespoons water
- 2 teaspoons almond extract
directions
- Cream butter and sugar.
- Add eggs.
- Add dry ingredients alternately with sour cream to creamed mixture.
- Stir in almond extract.
- Pour 1/2 batter into greased and floured bundt pan.
- Add 1/2 cranberry sauce, spread evenly over batter
- Pour remaining batter over cranberry sauce.
- Top with remaining cranberry sauce.
- Sprinkle with pecans.
- Bake at 350°F in a preheated oven for 55 mins.
- GLAZE: Stir ingredients together well.
- Spread or drizzle Glaze on cake while cake is still warm.
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Reviews
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This is amazing, and easy. Why do I keep buying coffee cake at the cafes when I could just make it cheaply at home? I made this over Thanksgiving when we had guests (so I wouldn't have to wake up early and make breakfast). I used 1 lb of fresh cranberries instead of canned and it worked great! The tart pops were delicious. Will make again and again. -
This recipe is soooooooooo good. The cake came out moist and the pecans just put it over the top. I followed the recipe exactly but used yogurt instead of sour cream. Thank you for sharing this recipe. -
Lovely moist cake. Followed directions and ingredients exactly as written. Thanks. -
Wow. It's fabulous! I had to change a few ingredients (I know...doesn't anyone make it like the recipe is written?) :) I can't have sour cream, so I used apple sauce instead. I also used vanilla instead of almond extract. I also used cake flour instead of regular flour. I can't believe how good it is! My husband loves it too. Thanks for this awesome new dessert! -
Nice texture and taste. I placed all the batter in a greased 13x9 pan, topped with the cranberries and swirled them into the batter. Baked for 38 minutes.
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Tweaks
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This recipe is soooooooooo good. The cake came out moist and the pecans just put it over the top. I followed the recipe exactly but used yogurt instead of sour cream. Thank you for sharing this recipe.
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Wow. It's fabulous! I had to change a few ingredients (I know...doesn't anyone make it like the recipe is written?) :) I can't have sour cream, so I used apple sauce instead. I also used vanilla instead of almond extract. I also used cake flour instead of regular flour. I can't believe how good it is! My husband loves it too. Thanks for this awesome new dessert!
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Peggy, I'm enjoying your coffee cake this morning with a nice hot cup of...well, coffee, of course! It's so tasty and tender, and what a great way to use leftover cranberry sauce. Loved the cinnamon accent in the batter. I had considered leaving it out so I'm glad I changed my mind. I had jellied sauce to use up, and the middle layer kind of got incorporated into the batter-- I'm sure whole berry sauce, which is what the recipe calls for, would work better. If I had to use the jellied sauce again, I'd probably sandwich it between thin layers of nuts, or perhaps add a bit of cornstarch to it to hold it together better. This recipe worked well using mostly splenda (1 c) plus some brown sugar (1/4 c) and nonfat plain yogurt instead of sour cream, and I threw in a tsp of vanilla along with the almond extract because I love it so much. I really love coffee cakes with a crumb topping, so I made one using almonds, flour, and powdered sugar (bound with a bit of corn syrup and water) instead of the glaze this time around. I know this would look even prettier with glaze piped over the top, so I'll try that next time I make your coffee cake, Peggy. Thanks for posting this wonderful recipe.
RECIPE SUBMITTED BY
Young Living in Tex
Highland Village, Texas
