Menu
Cranberry Coffee Cake Cranberry Coffee Cake
Cranberry Banana Coffee Cake Cranberry Banana Coffee Cake
Cranberry Crumble Coffee Cake Cranberry Crumble Coffee Cake
Rich Cranberry Coffee Cake Rich Cranberry Coffee Cake
Creamy Cranberry Coffee Cake Creamy Cranberry Coffee Cake
Cranberry Sourdough Coffee Cake Cranberry Sourdough Coffee Cake
Cranberry Swirl Coffee Cake Cranberry Swirl Coffee Cake
Cranberry-Pear Coffee Cake Cranberry-Pear Coffee Cake
Cranberry Almond Coffee Cake Cranberry Almond Coffee Cake
Cranberry Cake Cranberry Cake
Cranberry-Sour Cream Coffee Cake Cranberry-Sour Cream Coffee Cake
Festive Cranberry Cake Festive Cranberry Cake
Raspberry Crumble Coffee Cake Raspberry Crumble Coffee Cake
Cranberry Layer Cake Cranberry Layer Cake
Cranberry Christmas Cake Cranberry Christmas Cake
Lemon Blueberry Coffee Cake Lemon Blueberry Coffee Cake
Cranberry Bundt Cake Cranberry Bundt Cake
Blueberry Sour Cream Coffee Cake Blueberry Sour Cream Coffee Cake
Raspberry Cream Cheese Coffee Cake Raspberry Cream Cheese Coffee Cake
Raspberry Sour Cream Coffee Cake Raspberry Sour Cream Coffee Cake

Pretty Cranberry Coffee Cake

7 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 1 hour

Makes

16 servings

Updated: Sep. 13, 2022
Cranberries make this coffee cake a beautiful quick bread that's perfect for the holidays. For extra shimmer, we add a drizzle of almond-flavored glaze. —Darlene Brenden, Salem, Oregon
Pretty Cranberry Coffee Cake
Pretty Cranberry Coffee Cake Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup chopped walnuts
  • OPTIONAL GLAZE:
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 4 teaspoons warm water

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
  2. 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.
  3. Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack.
  4. For glaze, in a small bowl, mix confectioners' sugar, extract and enough water to reach a drizzling consistency. Spoon over cooled coffee cake.

Nutrition Facts

1 piece (calculated without glaze): 305 calories, 17g fat (9g saturated fat), 63mg cholesterol, 295mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 4g protein.