Pretty Cranberry Coffee Cake Recipe

Pretty Cranberry Coffee Cake Recipe photo by Taste of Home

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"This is one of the prettiest coffee cakes I've ever seen, and also one of the best I've ever tasted," comments Darlene Markel of Sublimity, Oregon.

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Pretty Cranberry Coffee Cake Recipe

Prep: 20 min. Bake: 55 min.

Yield: 9 Servings

20 55 75

Ingredients

1 cup butter, softened
1 cup sugar
2 eggs
1 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 chopped walnuts
OPTIONAL GLAZE:
1/3 cup confectioners' sugar
2 to 4 teaspoons warm water
1/2 teaspoon almond extract

Directions

In a large bowl, cream butter and sugar. Add eggs and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients and drizzle over cake. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 568 calories, 30 g fat (16 g saturated fat), 119 mg cholesterol, 559 mg sodium, 68 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Cranberry Coffee Cake in Taste of Home October/November 1997, p8

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Pretty Cranberry Coffee Cake

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(1-1) of 1 reviews

Reviewed on Jan. 26, 2008 by Sarah Russ

This is a good cake! Although I prefer chocolate desserts I like this cake, and I wont even try to say how much my mom and older sister like it. I have made a few adjustments to the recipe and now they like it even better. I use 3/4 cup margarine instead of 1 cup butter, I use about 3/4 cup wheat flour with 1 1/2 cups white flour, and I substitute plain yogurt for sour cream. Also, After I grease the pan (I usually use a spring-form pan) I sprinkle the bottom of the pan with about 1/2 cup sliced almonds. (I do not use the walnuts) Then I layer as the recipes says, except after I put on the cranberry sauce I sprinkle about 1/3 cup of oats. My mom and sister always request this cake for their birthday. Thank you!