Sandy's Cranberry Coffee Cake

Coffee cake with a hint of almond and layers of cranberry sauce is the perfect way to start Christmas or Easter morning.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 470 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup sour cream
• 1 teaspoon almond extract
• 1 cup confectioners' sugar
• 1 tablespoon almond extract
• 1 (16 ounce) can whole berry cranberry sauce
• water as needed
• 1 cup sugar
• 2 cups flour
• 0.5 teaspoon salt
• 0.75 cup margarine

Recipe Instructions

Step 1

Whisk flour, baking powder, baking soda, and salt together in a large bowl.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.

Step 3

Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.

Step 4

Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.

Step 5

Bake in the preheated oven until golden and cooked through, about 40 minutes.

Step 6

Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.