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Cranberry Coffee Cake

Cranberry Coffee CakeScore 100%Score 100%

Cranberry Coffee Cake

The source for today’s recipe is Southern Lady magazine. Flavorful, moist, and tasty. The tart cranberry flavor is offset with the mild almond extract. Great combination. Sour cream makes this cake very moist. Not too sweet, as the 1 cup sugar to 2 cups flour ratio works well. Perfect party pleaser! This recipe is a keeper!!

Yields: 1 cake

  • Cake
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour, sifted
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup chopped pecans
  • 1 (14-ounce) can whole cranberry sauce
  • Topping
  • 1 tablespoon butter, melted
  • 1 cup confectioners' sugar
  • 2 tablespoons warm water
  • 1/2 teaspoon almond extract
  1. Preheat oven to 350 F. Grease and flour a 10-inch tube pan.
  2. To make cake: In a large bowl of a stand mixer, cream butter and sugar until fluffy. Beat in eggs and almond extract.
  3. In a medium bowl, sift to combine flour, baking soda, baking powder, and salt. Add to egg mixture alternately with sour cream. Add chopped pecans.
  4. Spread half of batter into tube pan. Spread cranberry sauce over batter. Top with remaining batter.
  5. Bake for 55 to 60 minutes or until lightly browned. Let cool briefly, then remove from pan. Let cool completely.
  6. To make topping: In a small bowl, whisk melted butter, confectioners' sugar, water, and almond extract. Drizzle over cake.
  • Preparation time: 30 minutes
  • Cook time: 60 minutes
  • Total time: 1 hour 30 minutes


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About The Author


The author enjoys baking, cooking, and entertaining friends. From Spring luncheons to Sunday dinners, she celebrates loved ones with healthy and nourishing food. And, yes, always ends with a cup of coffee and dessert!

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