Cranberry Coffee Cake
Made with fresh cranberries, this Cranberry Coffee Cake is fantastic for the holidays! Serve on Thanksgiving or Christmas morning with coffee or tea.
Equipment
- 9" Round Springform Pan This 9" round springform pan is ideal for making cakes, coffee cakes and cheesecake.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
Wet Ingredients:
- 6 Tablespoons butter softened (NOT melted)
- 1/2 cup Almond filling canned
- 1/3 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Dry Ingredients:
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Fold In:
- 2 cups fresh cranberries rinsed and halved
Almond Glaze:
- 1 cup powdered sugar
- 1 Tablespoons + 1 tsp. milk
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees. Spray a 9" spring form pan with non-stick baking spray. Set prepared pan aside.
- In a mixing bowl, cream together the wet ingredients. Start with the softened butter and sugar, and add in the almond filling. Using a large whisk, hand or stand mixer, beat together until smooth. Add in the eggs, vanilla and almond extracts. Continue to beat together until mixture is smooth.
- In a separate bowl, stir together the flour, baking powder and salt.
- Gradually add in the dry ingredients (flour mixture) to the wet ingredients. Batter will be thick, but smooth. Lastly, fold in the halved cranberries with a rubber scraper or wooden spoon.
- Pour the batter into the prepared pan, and spread evenly to the sides of the pan.
- Bake a 350 degrees for 37-40 minute. Top of cake will be golden brown. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free, the coffee cake is done.
- Remove cake from oven and let cool for 5-10 minutes before glazing.
- For glaze: in a small bowl, mix together the powdered sugar, milk and almond extract. Mixture will be slighly thick, yet can be drizzled with spoon. Drizzle the glaze over the cooled cake. Enjoy!
Notes
Ingredients:
- Almond filling can be found in the baking aisle of the grocery store, near the other pie fillings.
- If you cannot find fresh cranberries, you can substitute frozen or dried cranberries. If using dried, you'll only need 1 1/2 cups. Plump up the cranberries by soaking in hot water for 20-30 minutes before adding to cake batter.
- A 9" round spring form pan works best for this cake. However, you can also use a 9" square pan, or a Bundt pan.
- If using a Bundt pan, butter and flour the sides of the pan before adding the batter. Non-stick spray will not work. Butter and flour is the best way to get the cake to release from the sides of the pan without sticking.
Nutrition
Serving: 1gCalories: 342kcalCarbohydrates: 54gProtein: 5gFat: 12g
Tried this recipe?Let us know how it was!