We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.
Original recipe makes 1 coffee cake
Ingredients
Cake:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup margarine
1 cup sour cream
2 eggs
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
Icing:
1 cup confectioners’ sugar
1 tablespoon almond extract
water as needed
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PREP
15 mins
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COOK
40 mins
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READY IN
55 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- 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.
- 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.
- Bake in the preheated oven until golden and cooked through, about 40 minutes.
- 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.
Nutrition
Calories: 470 kcal
Carbohydrates: 69.5 g
Cholesterol: 52 mg
Fat: 19.6 g
Fiber: 1.3 g
Protein: 4.7 g
Sodium: 485 mg