Cranberry Coffee Cakes
Cranberry Coffee Cakes offer a moist, tangy treat with tart cranberries and crunchy walnuts, perfect for breakfast or as a delightful snack for coffee lovers.
Ingredients
Instructions
- Beat the margarine, sugar, sour cream, eggs, and almond flavoring together well.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet mixture and beat until smooth.
- Fold in the chopped walnuts and whole cranberries.
- Pour the batter into loaf pans, filling them halfway.
- Spread some cranberries over the batter and top with more batter.
- Bake in a 375°F oven for about 40 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a nut-free option, you can omit the walnuts or substitute with sunflower seeds. To enhance the almond flavor, add a splash of almond extract. Ensure that you don't overmix the batter to keep the cake tender. You can also experiment by adding a sprinkle of cinnamon for an extra layer of warmth.
Serving Suggestions
Serve the cranberry coffee cakes warm, dusted with powdered sugar for an elegant touch. They pair beautifully with a cup of coffee or tea, making them perfect for breakfast or an afternoon snack. For a heartier meal, consider pairing it with Golda'S Potato Soup for a comforting brunch spread.
Storage & Reheating
Store leftover cranberry coffee cakes in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and refrigerate for up to a week. To reheat, simply place slices in the microwave for 15-20 seconds, or warm them in a toaster oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Coffee Cakes contains roughly 332 calories, with 4g protein, 63g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1228mg per serving (53% 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 canned?
Yes, you can use fresh cranberries, but it's recommended to sweeten them slightly before adding to the batter, as they are more tart than canned ones. Consider simmering them with a bit of sugar and water until slightly softened for a better balance of flavors.
What can I substitute for sour cream?
If you don't have sour cream on hand, you can substitute it with Greek yogurt or buttermilk. Both options will maintain the moisture and richness needed for the cake, with Greek yogurt offering a slightly tangy flavor that complements the cranberries well.
How can I make this recipe gluten-free?
To make a gluten-free version of the cranberry coffee cake, replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help bind the ingredients together. This way, you can enjoy the same delicious flavors without gluten.
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).