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Pretty Cranberry Coffee Cake Recipe
Pretty Cranberry Coffee Cake Recipe photo by Taste of Home
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Pretty Cranberry Coffee Cake Recipe

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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 Brenden of Salem, Oregon.
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 16 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large 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
  • 1/2 teaspoon almond extract
  • 2 to 4 teaspoons warm water

Nutritional Facts

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

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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 coffee cake. Yield: 16 servings.
Originally published as Cranberry Coffee Cake in Taste of Home October/November 1997, p8


Reviews for Pretty Cranberry Coffee Cake

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cindiak
Reviewed Apr. 9, 2015

"This is a very yummy coffee cake. I used toasted pecans instead of the walnuts and everyone loved it!"

MY REVIEW
delowenstein
Reviewed Dec. 7, 2013

"I recall making this cake before but now that I'm a newbie Field Editor, I prepared this recipe again so that I could rate it & review this recipe! I used 1/2 vegetable shortening and half butter so that I could conserve on my butter supply! I used 1 tsp. salt & instead of sour cream, I used a 6-oz. container of Greek cherry yogurt (Chobani brand with fruit on the bottom or generic ) which I stirred up well)! I used an 8-1/2to 8-3/4" square pan, greased and floured and what I did was place 1/3 cup batter, 1/2 of the cranberry sauce, then 1/3 cup batter again and balance of sauce, then balance of batter. I did bake for exactly 1 hour-top got quite browned, so I cut away the burnt parts with a sharp paring knife! I'd say baking time would be 50 to 60 minutes-bake 50 minutes, then test the cake and if a cake tester comes out gooey, then bake 5 to 10 more minutes! I did use the chopped walnuts on top of cake since this was what the recipe called for! Normally, I don't use nuts in my cakes unless absolutely needed and this is one of those times! The flour, baking powder and baking soda I kept the same! The sugar and eggs I kept the same, too! I didn't glaze the cake! Generally, I like to leave my coffee cakes as they are! I think it also depends on the individual tastes of the person who prepares a recipe! Darlene Brendan(aka Markel), thank you so much for this recipe! This IS a pretty coffee cake! I'm sure that I'll be using this often and it was quick to assemble and bake, too! delowenstein"

MY REVIEW
Sarah Russ
Reviewed Jan. 26, 2008

"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!"

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