This cranberry coffee cake is easy to make and is delicious with a cup of coffee. Perfect for Christmas morning or anytime you want a great cake. This would be good as a dessert, too, with some ice cream on top. I nearly always have a can of cranberry sauce on hand and you can make this cake not just for the holidays or Thanksgiving but all during the year. Cranberries never go out of season with my family. We love them and we love this cake. You might also like to check out our recipe for white chocolate chip cranberry muffins.

Cranberry coffee cake is wonderful anytime!

1 stick butter or 8 tablespoons or 1/2 cup, softened

1 cup white granulated sugar

2 eggs

1 teaspoon almond extract (could use vanilla extract)

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup sour cream

1/2 cup buttermilk

1 (14 ounce) can whole berry cranberry sauce

1 cup chopped nuts, pecans or walnuts

Cream together the butter, sugar, eggs and almond extract with mixer in a large bowl. In a separate bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Combine with creamed mixture and mix. Add sour cream and buttermilk. Spray a 9 x 13 baking dish with cooking spray and spread half the cake batter in the bottom of the dish. Spread half the cranberry sauce over the cake batter and swirl into the batter with a knife. Sprinkle on half the nuts. Spread on last half of cake batter and swirl in last half of cranberry sauce. Sprinkle on remaining half of the nuts. Bake in preheated 350 degree oven 40 to 45 minutes until center tests done. Drizzle on glaze below.

Glaze:

1 cup powdered sugar

3 to 4 tablespoons milk

Whisk together and drizzle over cake.

Enjoy!