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Cranberry Coffee Cake Recipe

A delightful cranberry filling is tucked inside every slice of this moist coffee-cake. The toasted almonds on top add pleasant crunch. —Karen Dietert, New Braunfels, Texas

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10-12 Servings
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup sliced almonds
GLAZE:
3/4 cup confectioners' sugar
2 tablespoons water
1/2 teaspoon almond extract

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Spread half of the batter into a greased 10-in. tube pan; top with half of the cranberry sauce. Repeat layers. Sprinkle with almonds. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the glaze ingredients until smooth; drizzle over coffee cake. Yield: 10-12 servings.

Nutrition Facts: 1 piece equals 368 calories, 14 g fat (7 g saturated fat), 69 mg cholesterol, 343 mg sodium, 56 g carbohydrate, 2 g fiber, 5 g protein.

Cranberry Coffee Cake published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p56