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Cranberry Tea Cake

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“This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.”
1hr 15mins
1 cake

Ingredients Nutrition


  1. Coarsely chop cranberries.
  2. Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
  3. Cream butter and sugar.
  4. Add vanilla, sour cream, and eggs; mix thoroughly.
  5. Sift together flour, baking soda, baking powder, and salt.
  6. Stir into egg mixture just until moistened.
  7. Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
  8. Spread 1/2 of cranberry mixture over the top.
  9. Repeat with remaining batter and cranberries.
  10. Bake 50-60 min at 350.
  11. Remove from pan and cool on rack.
  12. Dust with powdered sugar.

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