Cranberry Coffee Cake
This Cranberry Coffee Cake is perfect for the holiday season. Great to serve to guest on Christmas morning.
Servings: 1 cake
- 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
- 1 cup powdered sugar
- 3 to 4 tablespoons milk
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.