Cranberry Coffee Cake
A moist and flavorful coffee cake bursting with tart cranberry goodness and crunchy nuts. Perfect for breakfast or brunch, this cake offers a delightful balance of sweetness and tang, topped with a sweet glaze. Its inviting aroma and vibrant cranberries make it ideal for gatherings and festive occasions.
Ingredients
Instructions
- Cream the margarine until smooth.
- Gradually add sugar, beating well after each addition.
- Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients: baking powder, baking soda, flour, and salt.
- Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in the almond extract.
- Pour half of the batter into a greased and floured 9 x 3-inch tube pan.
- Spread evenly with half of the cranberry sauce.
- Add the remaining batter on top and spread evenly.
- Top with the remaining cranberry sauce.
- Sprinkle with chopped nuts.
- Bake at 350°F (175°C) for 55 minutes.
- Cool for 5 minutes and remove from the pan.
- Combine powdered sugar, warm water, and 1/2 teaspoon almond extract to make the glaze.
- Drizzle the glaze over the cooled cake.
Nutrition & Diet Analysis (per serving)
690
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).