Cranberry Coffee Cake

November 4, 2015
Serves 12
Tube Pan or Bundt Pan, Oven
Prep time
Cook Time

This delicious coffee cake may be baked in a Bundt pan or in a tube pan – your preference.  Flavored with almond extract and with cranberries and nuts swirled throughout the batter, this cake has many wonderful flavors on which to feast!

Note:  The last 3 ingredients are for the glaze and are to be mixed separately from the coffee cake ingredients.


  • 1/4 Pound
    Butter (1 stick)
  • 1 Cup
    Sugar, granulated
  • 2
  • 1 Teaspoon
    Baking Soda
  • 2 Cups
    All-Purpose Flour
  • 1/2 Teaspoon
  • 1 Cup
    Sour Cream
  • 1 Teaspoon
    Almond Extract
  • 1 (8-ounce) can
    Whole Cranberry Sauce
  • 1/2 Cup
    Almonds, chopped
  • 3/4 Cups
    Confectioners Sugar
  • 1 Tablespoon
    Water, warm
  • 1/2 Teaspoon
    Almond Extract


  1. Using mixer, cream butter and sugar. Add unbeaten eggs one at a time, beating after each addition, on medium speed. Mix flour, baking soda and salt and add to butter mixture alternating with the addition of sour cream. Add almond extract.

  2. Grease 8" or 9" tube pan or Bundt pan. Pour half of the batter on the bottom of the pan, then swirl some cranberry sauce over the the batter and sprinkle on some nuts. Add the remaining batter, the remaining cranberry sauce and some nuts, reserving some nuts for the top, if you desire. Swirl the cranberry sauce into the batter with a knife or spatula. Sprinkle with nuts.

  3. Bake at 350 degrees F. for 55 minutes or until coffee cake tests done with a toothpick. Cool in the pan for 5 minutes, then turn onto rack to cool or serve. If desired, drizzle with Glaze. To make Glaze: Mix together confectioners sugar, warm water and almond extract. Drizzle over cooled coffee cake.


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