For a richer flavor, use brown butter instead of softened butter. Brown the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before using. If you don't have almond extract, you can substitute vanilla extract or lemon extract. To prevent the cranberries from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter. This cake can be stored in an airtight container at room temperature for up to 3 days.
Sandy's Cranberry Coffee Cake
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING10 People
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VIEWS45
A festive and flavorful coffee cake, perfect for holiday mornings or any special occasion. This cake features a moist crumb, a tangy cranberry swirl, and a sweet almond glaze.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol47 mg
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Fiber1 g
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Protein5 g
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Saturated Fat6 g
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Sodium485 mg
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Sugar44 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and flour a 9-inch fluted tube pan or bundt pan. (5 minutes)
02
StepIn a large bowl, whisk together flour, baking powder, baking soda, and salt. (3 minutes)
03
StepIn a separate bowl, beat sugar and softened butter together until light and creamy. (5 minutes)
04
StepAdd sour cream, eggs, and 1 teaspoon almond extract to the sugar mixture; beat until smooth. (3 minutes)
05
StepGradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
06
StepPour 1/3 of the batter into the prepared pan. (2 minutes)
07
StepGently spoon half of the cranberry sauce over the batter, spreading evenly. (3 minutes)
08
StepPour another 1/3 of the batter over the cranberry sauce, then spread the remaining cranberry sauce over the batter. (5 minutes)
09
StepTop with the remaining 1/3 of the cake batter. (2 minutes)
10
StepBake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)
11
StepLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
12
StepIn a small bowl, whisk together confectioners' sugar and 1 tablespoon almond extract. Gradually add water, 1 teaspoon at a time, until the icing reaches a drizzling consistency. (5 minutes)
13
StepDrizzle the icing over the cooled cake. Let the icing set before serving. (5 minutes)
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Jody Kshlerin
May 10, 2025Emily: It was a bit too sweet for my taste, so I reduced the sugar by 1/4 cup and it was perfect!
Elisha Thiel
May 8, 2025Michael: I made this for Christmas morning, and it was a huge hit! Everyone loved it.
Brigitte Reilly
Mar 18, 2025Sarah: This cake is amazing! The almond glaze is the perfect complement to the tart cranberries.
Ernest Zemlak
Jan 30, 2025Ashley: This is my new go-to recipe for coffee cake. It's so moist and flavorful.
Kenna Monahan
Jan 28, 2025Jessica: I added a handful of chopped walnuts to the batter, and it gave it a nice crunch.
Taya Schaden
Nov 19, 2024David: The recipe was easy to follow, and the cake turned out perfectly. Thank you!