Sally'S Cranberry Coffee Cake
Sally's Cranberry Coffee Cake offers a delightful combination of tart cranberries, sweet walnuts, and a tender crumb, perfect for breakfast or dessert and suited for gatherings.
Ingredients
Instructions
- In a large bowl, cream margarine and sugar until light.
- Add eggs one at a time, beating thoroughly after each addition.
- Beat in almond extract.
- Sift together flour, baking powder, soda, and salt.
- Add to the creamed mixture alternately with sour cream, beating well after each addition.
- Spoon a third of batter into a greased and floured 12-cup tube pan.
- Crumble a third of cranberry sauce over the batter.
- Repeat layers two more times, ending with cranberry sauce on top.
- Sprinkle chopped walnuts over the top.
- Bake at 350°F (175°C) for 1 hour or until a cake tester comes out clean.
- Cool in the pan for 5 minutes.
- Remove from pan and cool on wire rack.
- Serve warm or cooled.
- Drizzle glaze over the top before serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have almond extract, vanilla extract is a great substitute. To make the cake even moister, you can add a bit of orange zest. Be careful not to overmix the batter once you add the flour to ensure a tender crumb.
Serving Suggestions
This Cranberry Coffee Cake is delightful served warm with a drizzle of glaze on top. Pair it with a cup of coffee or tea for a cozy afternoon treat. It also complements a brunch spread beautifully, alongside options like Karen'S Cookies or a fresh fruit salad for a colorful presentation.
Storage & Reheating
Store any leftover 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 microwave a slice for 10-15 seconds or warm it in the oven at 350°F until heated through, about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sally'S Cranberry Coffee Cake contains roughly 164 calories, with 3g protein, 34g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 606mg per serving (26% 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 sauce?
Yes, you can substitute fresh cranberries, but you'll need to sweeten them to balance the tartness. Consider cooking them with a bit of sugar until they burst for a homemade cranberry sauce. This will give a fresher taste and a unique texture to your cake.
Is there a gluten-free version of this coffee cake?
Absolutely! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure to check that the baking powder and other ingredients are also gluten-free to ensure the entire cake is suitable for a gluten-free diet.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep in mind that ovens may vary, so start checking around the 50-minute mark.
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).