Cranberry Sauce Coffee Cake
A light, moist coffee cake with a delicious whole berry cranberry sauce center.
Yield: 12
Calories: 360kcal
Materials
Topping:
- 3/4 cup pecans, chopped
- 4 tsp. granulated sugar
- 1/2 tsp. cinnamon
Cake Batter:
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sour cream
- 1 1/2 tsp. almond extract
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 14 oz. can whole berry cranberry sauce
Instructions
- Preheat oven to 350°. Butter bottom and sides of 10" tube pan.
Topping:
- Mix together pecans, sugar, and cinnamon. Spoon evenly in bottom on pan.
Cake Batter:
- In medium bowl, mix together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In small bowl, mix together sour cream and almond extract. Set aside.
- In large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time. Scrape sides as necessary.
- Add flour mixture alternately with sour cream mixture until well combined. Batter will be thick.
- Spoon 3/4 of batter evenly over topping in pan. Spread gently.
- Briefly stir cranberry sauce while in the can (to spread easier), then spread in even layer over batter.
- Spoon remaining batter over cranberry sauce; spread evenly. Bake for 45 - 55 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes, then run knife around edges to loosen. Invert onto serving plate. Serve warm or room temperature. Enjoy!
Notes
OPTIONAL TOPPING: mix a little powdered sugar (about 1/3 cup) with some milk until thin enough to drizzle over top of cake.
Also, make some Candied Cranberries to place on top/sides when serving.
Nutrition
Calories: 360kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 255mg | Potassium: 96mg | Fiber: 2g | Sugar: 30g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg