adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sandy's Cranberry Coffee Cake
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Festive almond coffee cake with cranberry layers for a special holiday breakfast.
Ingredients:
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 0.75 cup margarine
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 cup confectioners' sugar
  • 1 tablespoon almond extract
  • water as needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a fluted tube pan by greasing and flouring it.
  • Combine flour, baking powder, baking soda, and salt in a large bowl, whisking until well mixed.
  • Cream sugar and margarine until smooth. Mix in sour cream, eggs, and 1 teaspoon almond extract until well combined. Fold in flour mixture to create a smooth batter. Pour 1/3 of the batter into the pan.
  • Transfer the cranberry sauce into a bowl and gently stir it. Spread half of the sauce over the batter in the prepared pan. Pour one-third of the batter over the cranberry sauce layer, then spread the second half of the cranberry sauce over the batter. Finally, evenly distribute the remaining one-third of the cake batter over the top.
  • Bake until golden and cooked through in the preheated oven for about 40 minutes.
  • Combine confectioners' sugar and 1 tablespoon of almond extract in a bowl, whisking until smooth. Gradually add water until the icing reaches a drizzling consistency. Drizzle over the cake.

Similar Recipes