There are variations of this cake online, but this recipe was given to me about 10 years ago. It is so simple to make and although I am not a huge fan of cranberry sauce, I love it. It serves at least 10 people, so it’s a great go-to for a dinner party or a “pass a dish” invitation. The cranberry sauce makes it moist and the pecans at the end are a nice surprise.
CRANBERRY COFFEE CAKE
Preheat Oven: 350° Yields: 10 servings
INGREDIENTS:
1/2 Cup Butter or Margarine, softened
1 Cup Sugar
2 Eggs
2 Cups All Purpose Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 8-Oz. Carton Sour Cream
1 Tsp. Almond Extract
1 16-Oz. Can Whole Berry Cranberry Sauce*
1/2 Cup Chopped Pecans
Glaze Recipe Below
DIRECTIONS:
Preheat oven. Cream the butter, gradually add the sugar, beating until it is light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the dry ingredients; then add them to the creamed mixture, alternatively with the sour cream, beating well after each addition. Add the almond extract and mix well.
Spoon 1/3 of the mixture into a greased & floured 10-inch tube or Bundt pan. Spread 1/3 of the cranberry sauce over the batter. Repeat the layers 2 more times, ending with the cranberry sauce. Sprinkle the pecans over the top. When I remove the cake, I leave it with the pecans on the bottom. I think it’s a nice, unexpected crunch.
Bake at 350° for about 1 hour or until the cake tests done. Check at 55 minutes. Let it cool for 5-10 minutes before removing it from the pan. Drizzle the glaze over the top.
GLAZE:
3/4 Cup Powdered Sugar
1/2 Tsp. Almond Extract
1 Tbsp. Warm Water
DIRECTIONS:
Mix all the ingredients. Stir well.
*I didn’t think one 16-oz. can was enough, so I added about 5 or so more ounces. For me, it was just right. But you can add less or more depending upon your own preference.
