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Glazed Cranberry Coffee Cake

 
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100

A classic coffee cake with busts of tangy cranberry explosions, perfect for waking you up in the morning with a cup of coffee.

Yield

16

servings

Prep

10

min

Cook

50

min

Ready

3

hrs

 

Ingredients

½ cup butter
or margarine,, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
8 ounces sour cream
¾ teaspoon almond extract
*
16 ounces cranberry sauce
whole berry
½ cup pecans
finely chopped
Glaze
¾ cup powdered sugar
1 tablespoon water
warm
½ teaspoon almond extract
*

Directions

Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract.

Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half the cranberry sauce, swirling partially through batter with a knife.

Repeat with remaining batter and cranberry sauce. Sprinkle with pecans.

Bake at 350℉ (180℃) for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert 10-inch coffee cake. Let cake cool completely on wire rack.

Combine icing ingredients, and stir until very smooth. Drizzle icing over cake, and let set. Cut into slices and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 29137% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 175mg 7%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 1%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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