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Nutrition Facts
Serving Size 1 (147g) Recipe makes 10 servings
Calories 521
Calories from Fat 254		(48%)
Amount Per Serving		%DV
	Total Fat 28.3g	43%
	Saturated Fat 15.4g	76%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 286mg		11%
Potassium 142mg		4%
Total Carbohydrate 62.9g		20%
	Dietary Fiber 1.7g	6%
	Sugars 41.0g
Protein 6.4g		12%
detailed view... how is this calculated?

Cranberry Coffee Cake

Recipe #337068 | 1 hour | 15 min prep

⁽⁶⁾ RATE IT NOW Print Recipe

By: LifeIsGood
Nov 13, 2008

I asked my friend for this recipe after eating it at her house. Everyone loved it, which explains why it was gobbled up within an hour! It's pretty simple to put together and it comes out moist and delicious every time. I've never tried to bake this in a bundt pan but I bet it would work. I hope you enjoy!

SERVES 10 -12 (change servings and units)

Ingredients

1 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon almond extract
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 (8 ounce) can whole berry cranberry sauce
1/2 cup chopped almonds

Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

1
With a mixer, using a large bowl, cream the butter.
2
Gradually add sugar. Beat until light and fluffy.
3
Add eggs, one at a time, beating well after each addition.
4
Mix in almond extract.
5
In a separate bowl, sift together the flour, baking powder and salt.
6
Alternate mixing in the flour mixture and sour cream until all blended together.
7
Pour batter into greased 9 x 13 cake pan. Spoon cranberry sauce over batter. Spread slightly but do not try to completely cover top of the batter.
8
Sprinkle with almonds.
9
Bake at 350 degrees for 35 to 40 minutes or until the cake pulls slightly away from the sides of the pan.
10
Meanwhile, blend the glaze ingredients.
11
Once the coffeecake is done, cool slightly and then drizzle the glaze over the top.

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Featured Reviews for This Recipe

From: gailanng

On Dec 15, 2009

Great with milk...God Bless America's Milk Cows! Made for A/NZ 35th Recipe Swap. (Used a springform pan and had to cook a little longer, but made a beautiful presentation.)

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From: Elmotoo

On Nov 29, 2009

This is soooo sweet! Painfully so. I would cut back on the sugar. Keep the glaze...it is nice. Maybe the canned cranberry is sweeter than what I'm used to? I used an entire 16oz can. I wish I had spread it out more. The texture of the cake is DIVINE. It is delicious! Just too sweet. I made it Thanksgiving morning & plan to make it again Christmas morning. Made for the 11/09 Aussie Swap. Thank you!

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From: LARavenscroft

On May 27, 2009

Made for Aus/NZ Recipe Swap #28. I chose this recipe because we love cranberries ~ however, I didn't make it with cranberries because my freezer gave out and I had a whole bag of frozen raspberries that needed to be used ~ so I put sugar on them and let them sit in the refrigerator over night, mashed them a little bit and used them in place of the cranberries. Needless to say, this was wonderful and I can't wait to try it with the cranberry sauce! Thanks for posting this LifeisGood!

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From: Sydney Mike

On Nov 30, 2008

Made this especially for my other half to share at work, but did cut out several pieces to keep at home! Rather than chopping I used sliced almonds! Loved the use of the cranberry sauce here & another time might just drain my own homemade sauce of a lot of it's liquid & then use it! Thanks for sharing this great recipe! [Tagged, made & reviewed in Please Review My Recipe]

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