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Moist 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
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD:10-12 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. In a small bowl, combine the glaze ingredients until smooth; drizzle over coffee cake. Yield: 10-12 servings.

Nutritional Facts

1 piece: 368 calories, 14g fat (7g saturated fat), 69mg cholesterol, 343mg sodium, 56g carbohydrate (34g sugars, 2g fiber), 5g protein.

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