When you hear the word “cranberry,” I can almost promise you that you’ll think of the holidays! Naturally, it’s at the holidays that our fresh cranberries are available and that’s when we consume the largest amount of this special fruit. Yet, I’d like to pass along a good recipe for a “Cranberry Coffeecake” that would be good to have over the weekend. This would be great to have with a hot cup of coffee or tea, especially since we’re still experiencing cold weather. Nothing feels quite as comforting as something homemade when the weather is disagreeable and we sense missing the holidays!
This coffeecake uses the canned whole-berry cranberry sauce, so you can make this coffeecake anytime during the year you wanted. Cranberry sauce is easily found all throughout the year and you may have better luck finding it now than at the holidays when the demand for it is greater. This is a coffeecake made with sour cream, so you know it’s going to be a good and moist treat! To begin, you cream butter and sugar until fluffy. Then, you add the eggs and the almond extract. Then, you combine the dry ingredients, consisting of all-purpose flour, baking powder, baking soda, and salt. This is combined and alternately added to the creamed mixture with sour cream. Once the batter is mixed, you’re ready to put it all together.
You start off by placing about 1/4 of the batter in a greased and floured tube or Bundt pan. Then, you top it with some of the whole-berry cranberry sauce. You continue layering the batter with the cranberry sauce until everything is layered. The whole cake is topped with chopped pecans. This bakes at 350 for about an hour or until the top springs back when lightly touched. For the cake I did for this photo shoot, it didn’t take that long to bake. Mine was ready in about 45 minutes, so check on the cake according to how fast your oven bakes.
When the cake is ready to come from the oven and has cooled, there’s a light confectioner’s sugar glaze that goes over the top, which is confectioner’s sugar, water, and a bit of almond extract. This is blended and drizzled over the cooled coffeecake. Then, it’s all set to indulge into!
When getting the cranberry sauce for this cake, be especially alert that you’re purchasing “whole-berry” cranberry sauce and not the jellied version, because these are two entirely different cranberry sauces. Also, if you wanted to change the flavor a bit, you could replace the almond extract with orange extract in both the cake and the glaze. Either way, it’s a good coffeecake!
You may have planned ahead and froze some fresh cranberries. If you did and would like to use some, I gave a great recipe for a “Cranberry Salad” that would be just as great now as it would at the holidays! To get the recipe, click on the link.
If you feel you miss the holidays or just want something special for the weekend, this coffeecake is sure to please you!
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 (14 oz.) can whole-berry cranberry sauce
- 1/2 cup chopped pecans
Preheat oven to 350 degrees and have ready a greased and floured tube or Bundt pan. Cream the butter and sugar together until fluffy. Add the eggs, one at a time, and beat well as they are added. Add the almond extract. Combine the dry ingredients and add alternately with the sour cream, starting and ending with the flour. Spoon about 1/4 of the batter into the prepared pan. Top with about 1/3 of the cranberry sauce. Repeat layering until everything’s layered. Sprinkle with the pecans. Bake at 350 degrees for about 1 hour or until the top springs back lightly when touched. Remove from the oven and let cool for about ten minutes before removing it from the pan. Once cooled, apply the following glaze:
- 3/4 cup confectioner’s sugar
- 1 tablespoon water
- 1/2 teaspoon almond extract
Combine all ingredients and drizzle over cooled cake. Yield: about 16 servings.