Cranberry Coffee Cake
User Reviews
4.4
Cranberry Coffee Cake
Description
The Cranberry Coffee Cake combines classic cake ingredients—creamed butter and sugar, eggs, buttermilk—with a mixture of baking powder, baking soda, and salt for leavening. The batter is divided, layered with whole cranberry sauce in the middle, then topped with remaining batter for a marbled effect. The baking time of 40 to 60 minutes ensures a fully cooked, moist crumb with visible pockets of cranberry.
Garnishes vary: either toasted sliced almonds with white chocolate chips add nutty crunch and creamy sweetness, or a simple glaze made from confectioners sugar, milk, and almond extract adds a delicate finish. Toasting almonds before adding them helps release aroma and intensify flavor.
The cake can be served as a breakfast treat or dessert, offering a balance of sweet and tart with textured toppings. Using leftover cranberry sauce is a practical way to incorporate seasonal fruit.
Ingredients
- ½ cup butter at room temperature, unsalted
- 1 cup sugar
- 2 large egg
- 1 cup buttermilk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cranberry sauce whole berry sauce preferred, leftover
GARNISH:
- 6 ounces white chocolate chips
- ¼ cup almonds lightly toasted, sliced
ALTERNATE GARNISH:
- ¾ cup confectioners sugar
- 2 tablespoons milk
- ½ teaspoon almond extract
Instructions
FOR THE CRANBERRY COFFEECAKE:
- Preheat the oven to 350°. Generously grease and flour a tube pan or bundt pan. Set aside.
- In a large bowl with a hand mixer, cream together the butter and sugar. Add the eggs one at a time, beating into the batter thoroughly before adding the second egg.
- Add the buttermilk and beat to combine. Set aside.
- In a medium bowl combine the flour, baking powder, baking soda and salt. Whisk together until well blended.
- Add the flour mixture to the wet ingredients and stir until just combined. Pour half the batter into the prepared pan.
- Spoon the cranberry sauce over the batter and top with the remaining cake batter. Smooth the top with a spatula and bake for 40-60 minutes or until a cake tester comes out clean. Remove from the oven and let the cake rest in the pan for 5 minutes.
FOR THE GARNISH:
- Preheat the oven to 325°. Place the almonds on a baking sheet and toast them for 10-15 minutes or until lightly toasted and fragrant. Shake the pan a few times while they are toasting so no one area gets too dark. Remove from oven and set aside.
- You can go two ways for garnishing the cranberry coffee cake - either as pictured with melted white chocolate and toasted almonds or a traditional glaze. Pick the one that's right for you.
- FOR WHITE CHOCOLATE: Place the white chocolate chips into a small microwaveable bowl. Microwave in 15 second bursts, stirring after each zap, until the chips are completely melted. Drizzle the white chocolate over the cooled coffee cake. Sprinkle with toasted almonds.
- FOR TRADITIONAL GLAZE: In a small bowl combine the powdered sugar, milk and extract. Mix until smooth and drizzle over the top of the cake. Sprinkle with toasted almonds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 56mg | 19% |
| Sodium | 243mg | 10% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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