Pretty Cranberry Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 16 servings.
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
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1 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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1 teaspoon almond extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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1 can (14 ounces) whole-berry cranberry sauce
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1/2 cup chopped walnuts
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OPTIONAL GLAZE:
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1/3 cup confectioners' sugar
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1/2 teaspoon almond extract
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2 to 4 teaspoons warm water
Directions
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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.
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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.
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3.
Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack.
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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.
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