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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

Ingredients

  • 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
  • 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, 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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