Cranberry Coffee Cake

Name: Cranberry Coffee Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1 bundt cake, 12 serving(s)
Ingredients: 1/2 cup butter; 1 cup sugar; 2 eggs; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 2 cups flour; 1/2 teaspoon salt; 1 cup sour cream; 1 teaspoon almond extract; 1 (16 ounce) can whole berry cranberry sauce; 1 cup pecans, chopped; 1 cup powdered sugar; 2 tablespoons water; 2 teaspoons almond extract

Submitted by Young Living in Tex

"I took this to work many times to have at our department meetings. So moist and delicious. My mouth is watering as I type. I added cinnamon and use butter in place of margarine."

Download

photo by Pamela

Ready In:: 1hr 15mins
Ingredients:: 15
Yields:: 1 bundt cake
Serves:: 12

ingredients

¹⁄₂ cup butter
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
¹⁄₂ teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup pecans, chopped
GLAZE
1 cup powdered sugar
2 tablespoons water
2 teaspoons almond extract

directions

Cream butter and sugar.
Add eggs.
Add dry ingredients alternately with sour cream to creamed mixture.
Stir in almond extract.
Pour 1/2 batter into greased and floured bundt pan.
Add 1/2 cranberry sauce, spread evenly over batter
Pour remaining batter over cranberry sauce.
Top with remaining cranberry sauce.
Sprinkle with pecans.
Bake at 350°F in a preheated oven for 55 mins.
GLAZE: Stir ingredients together well.
Spread or drizzle Glaze on cake while cake is still warm.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is amazing, and easy. Why do I keep buying coffee cake at the cafes when I could just make it cheaply at home? I made this over Thanksgiving when we had guests (so I wouldn't have to wake up early and make breakfast). I used 1 lb of fresh cranberries instead of canned and it worked great! The tart pops were delicious. Will make again and again.

Gay Gilmore
This recipe is soooooooooo good. The cake came out moist and the pecans just put it over the top. I followed the recipe exactly but used yogurt instead of sour cream. Thank you for sharing this recipe.

YungB
Lovely moist cake. Followed directions and ingredients exactly as written. Thanks.

waynejohn1234
Wow. It's fabulous! I had to change a few ingredients (I know...doesn't anyone make it like the recipe is written?) :) I can't have sour cream, so I used apple sauce instead. I also used vanilla instead of almond extract. I also used cake flour instead of regular flour. I can't believe how good it is! My husband loves it too. Thanks for this awesome new dessert!

ssservants
Nice texture and taste. I placed all the batter in a greased 13x9 pan, topped with the cranberries and swirled them into the batter. Baked for 38 minutes.

MicheleE

see 6 more reviews

Tweaks

This recipe is soooooooooo good. The cake came out moist and the pecans just put it over the top. I followed the recipe exactly but used yogurt instead of sour cream. Thank you for sharing this recipe.

YungB
Wow. It's fabulous! I had to change a few ingredients (I know...doesn't anyone make it like the recipe is written?) :) I can't have sour cream, so I used apple sauce instead. I also used vanilla instead of almond extract. I also used cake flour instead of regular flour. I can't believe how good it is! My husband loves it too. Thanks for this awesome new dessert!

ssservants
Peggy, I'm enjoying your coffee cake this morning with a nice hot cup of...well, coffee, of course! It's so tasty and tender, and what a great way to use leftover cranberry sauce. Loved the cinnamon accent in the batter. I had considered leaving it out so I'm glad I changed my mind. I had jellied sauce to use up, and the middle layer kind of got incorporated into the batter-- I'm sure whole berry sauce, which is what the recipe calls for, would work better. If I had to use the jellied sauce again, I'd probably sandwich it between thin layers of nuts, or perhaps add a bit of cornstarch to it to hold it together better. This recipe worked well using mostly splenda (1 c) plus some brown sugar (1/4 c) and nonfat plain yogurt instead of sour cream, and I threw in a tsp of vanilla along with the almond extract because I love it so much. I really love coffee cakes with a crumb topping, so I made one using almonds, flour, and powdered sugar (bound with a bit of corn syrup and water) instead of the glaze this time around. I know this would look even prettier with glaze piped over the top, so I'll try that next time I make your coffee cake, Peggy. Thanks for posting this wonderful recipe.

Heather U.