Sandy's Cranberry Coffee Cake Recipe - Allrecipes.com
Sandy's Cranberry Coffee Cake Recipe
  • READY IN 55 mins

Sandy's Cranberry Coffee Cake

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 coffee cake Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Sep 13, 2014

I am not typically a big fan of coffee cakes, but, my husband is and also loves cranberries,so, this seemed a win win. I was pleasantly surprised that both my husband and I loved it! The batter is thick, but, velvety which does make it somewhat difficult to spread into a floured pan, so, I probably didn't do it justice trying to layer with the cranberry sauce. It still tasted wonderful though. I think that the glaze is supposed to have 1 tsp. and not 1 tbsp. of almond flavoring. I added about 1/2 tbsp. of flavoring before I realized and it was almost overwhelming. Luckily I stopped at 1/2 tbsp! I also used butter instead of margarine. The cake also took about 48 minutes in my oven to cook, but, ovens do vary so just be sure to test yours to be sure it is cooked. I test mine with a long wooden skewer. The cake was perfectly moist and the cranberry flavor was a nice touch. I will definitely make again.

 

1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 470 kcal
  • 24%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Blueberry Sour Cream Coffee Cake

Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!

Dannon Blueberry Coffee Cake

Satisfy your sweet tooth with this nutritious idea.

Amazing Pecan Coffee Cake

A moist, tender coffee cake with a sweet, crunchy pecan topping.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States