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.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can substitute Greek yogurt for sour cream for added protein. If you prefer a more tart cake, try using cranberry juice instead of half of the cranberry sauce. Make sure to cream the margarine well for a light texture. Additionally, feel free to experiment with different nuts like walnuts or pecans for varied crunch.
Serving Suggestions
Serve cranberry coffee cake warm or at room temperature, drizzled with the almond glaze. It pairs beautifully with a cup of hot coffee or tea, making it perfect for breakfast or an afternoon snack. For a delightful twist, serve with a scoop of vanilla ice cream or alongside a fresh fruit salad. This cake is also a lovely addition to holiday brunches or gatherings.
Storage & Reheating
Store leftover cranberry coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, microwave individual slices for about 15-20 seconds or place in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Coffee Cake contains roughly 168 calories, with 2g protein, 27g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 777mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of cranberry sauce?
Yes, you can use fresh cranberries by cooking them down with sugar to create a sauce. This will give your cake a fresher flavor and a bit of tartness, which can be balanced out with additional sugar if desired. Just be sure to chop them coarsely before adding to the batter.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Make sure the baking powder and baking soda are also gluten-free. The texture may vary slightly, but it should still result in a delicious coffee cake.
How can I make this cake more festive for the holidays?
To make your cranberry coffee cake more festive, consider adding spices like cinnamon or nutmeg to the batter. You can also fold in some chopped apples or pears for added flavor and texture. Additionally, garnishing with fresh cranberries or a sprinkle of edible glitter can enhance its holiday appeal.
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).