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Cranberry Coffee Cake

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“If you like cranberry sauce, you'll love this moist cake! It's delicious with or without the glaze.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 bundt cake
UNITS:
US

Ingredients Nutrition

Directions

  1. ***You can use either an 8-ounce or 16 ounce can of cranberry sauce, depending upon how much fruit flavor you want in the cake.
  2. (I use 16 ounces)*** Preheat oven to 325 degrees.
  3. Grease bundt cake pan and sprinkle with chopped almonds.
  4. Mix together salt, baking powder, baking soda, and flour in a bowl and set aside.
  5. In a mixing bowl, cream butter and sugar.
  6. Add eggs and almond extract to creamed butter mixture.
  7. Beat in dry ingredients alternately with sour cream.
  8. Spoon half of batter into prepared baking pan.
  9. Cover with cranberry sauce.
  10. Top with remaining half of batter.
  11. Bake 1 hour.
  12. Cool 15 minutes before removing from pan.
  13. Note:*** To have two layers of cranberry sauce rather than one, put 1/3 of batter in pan; 1/2 of cranberry sauce, repeating layers ending with batter.
  14. ***After cake is removed from pan and completely cooled, mix the Glaze ingredients together and drizzler over the top of the cake.

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