Pretty Cranberry Coffee Cake

Name: Pretty Cranberry Coffee Cake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 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 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

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

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 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

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.
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 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack.
For glaze, in a small bowl, mix confectioners' sugar, extract and enough water to reach a drizzling consistency. Spoon over 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.

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

Reviews

My Review

Click stars to rate

Average Rating:

justcookin

Nov 23, 2017

I've been making this for over twenty years, usually a double batch. Friends and family love it. It never last more than a couple hours. It is that God.
Cheri Beck

Oct 3, 2017

Made this gluten-free, and we all thought it was delicious! Definitely a keeper.I am allergic to wheat, so I made it gluten-free -- I used all purpose gluten-free flour (I basically use the recipe from Gluten Free on a Shoestring, but add 1/4 Cup oat bran to it and run it all through my food processor.) I did sub in a couple tablespoons of almond flour for a couple tablespoons of the all purpose flour. I then added a third egg and a second teaspoon of baking powder. That was it -- and my husband initially thought it wasn't gluten-free at all! My daughter who doesn't usually like fruit in baked goods loved it too. I wasn't paying attention and sprinkled walnuts over the cranberry sauce between layers in addition to on top of the cake, which we liked as well. Very good coffee cake, and a good GF conversion option!
cindiak

Apr 9, 2015

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

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
Sarah Russ

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!