Cranberry Coffee Cake

Cranberry Coffee Cake

 

Be holiday ready with this moist, tender cake and its ribbons of cranberry.  Since it freezes well, you can make it ahead of time for a delicious offering for brunches, unexpected coffee guests, or something just for you.  This is my favorite coffee cake and I make it year round.  It is easy to assemble, is always a reliable recipe and shows well with all its layers and crunchy topping.

 

1 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon almond or vanilla extract

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 can (14.5 ounces) whole-berry cranberry sauce

1/3 cup chopped walnuts

 

Glaze (optional)

1/2 cup powdered sugar

4 teaspoons water

1/2 teaspoon almond extract

 

In a large mixing bowl, cream together the butter and sugar.  Add the eggs, one at a time, and the extract.  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Alternating with the sour cream, add the dry ingredients to the creamed mixture.  Spoon 1/3 of the batter into a 9 inch baking dish mist with cooking spray.  Top the batter with 1/3 of the cranberry sauce.  Repeats the layers, ending with the spooned batter and the remaining cranberry sauce decorating the top.  Sprinkle the nuts over the entire cake.  Bake at 350 for 50 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely.  If using the glaze, combine the ingredients in a small mixing bowl and drizzle over the cake.  (This cake is so moist and delicious that I no longer use the glaze.) Serves 10