Lois' Cranberry Coffee Cake
A moist and flavorful coffee cake bursting with cranberry and nut goodness, perfect for brunch or dessert, appealing to those who love tart and sweet combinations.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together baking powder, baking soda, salt, and flour.
- Alternately add dry ingredients and sour cream to the creamed mixture, ending with dry ingredients.
- Stir in almond extract.
- Grease and flour a tube pan.
- Put a layer of batter in the pan, then spread half of the cranberry sauce over it.
- Add another layer of batter, then spread the remaining cranberry sauce on top.
- Sprinkle chopped walnuts over the top.
- Bake in a preheated 350°F oven for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Drizzle topping over the warm cake before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg or cinnamon to the batter. If you don't have almond extract, vanilla extract can be a suitable substitute. To make it gluten-free, swap the all-purpose flour with a 1:1 gluten-free flour blend. This cake's delightful texture resembles that of American recipes like Jaime's Blueberry Muffins.
Serving Suggestions
Serve the cranberry coffee cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with coffee or tea, making it an excellent choice for brunch or dessert. You might also enjoy it alongside a slice of Pistachio Sour Cream Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover cranberry coffee cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, simply warm slices in the microwave for about 15 seconds or in an oven set to 350°F for 10 minutes to regain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lois' Cranberry Coffee Cake contains roughly 536 calories, with 5g protein, 43g carbohydrates, and 38g fat. It is a good source of iron (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 871mg per serving (38% 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 cranberry sauce?
Yes, you can use fresh cranberries. If you opt for fresh, you'll need to sweeten them by cooking them with sugar and a bit of water until they burst and create a sauce-like consistency. This will provide a tart yet refreshing twist to the cake.
How can I make this coffee cake healthier?
To make this coffee cake healthier, consider substituting half of the butter with unsweetened applesauce and using half whole wheat flour. Reducing the sugar by 1/4 cup can also help, and using low-fat sour cream will cut down on calories while maintaining a moist texture.
Can I freeze this cranberry coffee cake?
Yes, you can freeze the cranberry coffee cake. Once it has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. To enjoy, simply thaw it overnight in the fridge and reheat before 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).