Sandy's Cranberry Coffee Cake recipe

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Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
¾ cup margarine
1 cup sour cream
2 eggs
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup confectioners' sugar
1 tablespoon almond extract
water as needed

Nutrition Info

470.1 calories
carbohydrate: 69.5 g
cholesterol: 47.3 mg
fat: 19.6 g
fiber: 1.3 g
protein: 4.7 g
saturatedFat: 5.7 g
servingSize: -
sodium: 485.1 mg
sugar: 43.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.

  2. Whisk flour, baking powder, baking soda, and salt together in a large bowl.

  3. Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture, beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.

  4. Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.

  5. Bake in the preheated oven until golden and cooked through, about 40 minutes.

  6. Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.

Recipe Yield

1 coffee cake

Recipe Note

We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.

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