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Pretty Cranberry Coffee Cake

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
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    16 servings


  • 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
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 4 teaspoons warm water


  • 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.
  • 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 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.

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  • JGa2595176
    Apr 24, 2020

    Instead of using canned sauce, I used some leftover homemade cranberry sauce I had made. I love the color the cranberry adds (the recipe name is true!) I made this around the holidays, but can make any time of year. Great flavor, dont skip the almond extract (especially in the glaze, the flavor comes through.)

  • Gerald
    Nov 13, 2019

    Cake overflowed while baking in the 9 inch sq pan and dough burned and smoked on bottom of oven. Quite a mess. I followed the recipe so not sure why it rose so high and went over the sides of the pan. Saved part tasted good but house reeked with the burned smell for many days.

  • 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!