Cranberry Coffeecake
A vibrant cranberry coffeecake featuring tart cranberry sauce and crunchy almonds, perfect for brunch or dessert, offering a delightful balance of sweetness and tang.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 13 x 9 x 2-inch sheet cake pan.
- In a large bowl, cream the butter or margarine.
- Gradually add the sugar and beat until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the almond extract.
- Stir in the sifted self-rising flour alternately with the sour cream.
- Pour the batter into the prepared pan.
- Spoon the cranberry sauce evenly over the batter and spread slightly, but do not try to cover the batter.
- Sprinkle the chopped almonds over the top.
- Bake for 35 to 40 minutes or until the cake pulls away from the sides of the pan.
- Drizzle with glaze (if desired).
- Cut into squares and serve.
Tips & Substitutions
For a more intense almond flavor, consider using almond flour in place of some of the self-rising flour. If you're looking for a nut-free option, you can omit the almonds and replace them with sunflower seeds. For added moisture, a splash of orange juice can complement the cranberry sauce beautifully.
Serving Suggestions
This cranberry coffeecake pairs beautifully with a cup of coffee or tea, making it a perfect breakfast or brunch item. For a festive touch, serve it alongside Ann'S Peach Cobbler for dessert. You can also drizzle a simple glaze made of powdered sugar and milk over the top for added sweetness.
Storage & Reheating
Store leftover coffeecake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for about a week or freeze individual squares. To reheat, simply warm in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Coffeecake contains roughly 360 calories, with 4g protein, 33g carbohydrates, and 25g fat.
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 other fruits instead of cranberry sauce?
Yes, you can substitute the cranberry sauce with other fruit preserves or pie fillings such as raspberry or cherry. Just keep in mind that the flavor profile will change slightly, but it will still be delicious.
Is it possible to make this coffeecake gluten-free?
Absolutely! You can replace the self-rising flour with a gluten-free all-purpose blend. Ensure that the blend includes a leavening agent to maintain the cake's texture.
Can I make this coffeecake in advance?
Yes, this coffeecake can be made a day ahead. Bake it, allow it to cool completely, and then cover it tightly with plastic wrap. This helps the flavors meld together and keeps it moist until serving.
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).