Cranberry Coffee Cake Recipe: Perfect for Holidays!

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup sugar
• 0.75 cup margarine
• 1 cup sour cream
• 2 eggs eggs
• 1 teaspoon almond extract
• 1 (16 ounce) can whole berry cranberry sauce
• 1 cup confectioners' sugar
• 1 tablespoon almond extract
• water as needed

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan to prevent sticking.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, beat the sugar and margarine together until light and creamy. Add the sour cream, eggs, and 1 teaspoon of almond extract to the sugar mixture; beat until everything is smooth. Gradually add the sugar mixture to the flour mixture and mix until just combined to form a smooth batter. Pour 1/3 of the batter into the prepared pan.
4. Pour the cranberry sauce into a bowl and stir gently. Spread 1/2 of the cranberry sauce evenly over the batter in the prepared pan. Pour another 1/3 of the batter over the cranberry sauce layer, then spread the remaining 1/2 of the cranberry sauce over the batter. Top with the remaining 1/3 of the cake batter.
5. Bake in the preheated oven until the cake is golden brown and cooked through, approximately 40 minutes. Test with a toothpick to ensure it comes out clean.
6. In a bowl, whisk together the confectioners' sugar and 1 tablespoon of almond extract until smooth. Gradually add water, a little at a time, until the icing reaches a drizzling consistency. Drizzle the icing generously over the cooled cake.

Nutrition

• Calories: 470 kcal
• Fat Content: 20 g
• Fiber Content: 1 g
• Sugar Content: 44 g
• Sodium Content: 485 mg
• Protein Content: 5 g
• Cholesterol Content: 47 mg
• Carbohydrate Content: 70 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g