Cranberry Swirl Sour Cream Coffee Cake
This cranberry coffee cake is a festive addition to your holiday breakfast, ladies' tea party, or Christmas brunch!
Course Breakfast
Cuisine American
Keyword sour cream coffee cake
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings
Adjust recipe servings
people
Calories 466kcal
Author Blair
Ingredients
FOR THE CAKE:
list of 12 items
• ¾ cup (1 ½ sticks) salted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• 4 eggs, at room temperature
• 1 ¼ cups (10 oz.) sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 (14 oz.) can whole berry cranberry sauce (about 1 ½ cups total)
list end
FOR THE GLAZE:
list of 4 items
• 1 ¼ cups confectioners’ sugar
• 2 tablespoons milk
• 1 teaspoon almond extract
• Optional garnish: ¼ cup thinly-sliced almonds, toasted
list end
Instructions
list of 1 items
1. Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
list end
PREPARE THE CAKE BATTER:
list of 5 items
1. In a stand mixer fitted with a paddle attachment, cream together softened butter, granulated sugar and brown sugar on medium-high speed until light
and fluffy (about 4 minutes). Add eggs, one at a time, beating until completely combined. Mix in sour cream, vanilla extract, and almond extract.
2. In a separate bowl, sift together flour, baking powder, baking soda and salt. While the mixer is running on low speed, gradually add the dry ingredients
to the wet ingredients. Mix just until combined – do not overmix.
3. Scoop the cranberry sauce out of the can and stir it in a small bowl, breaking up any large clumps.
4. Spread ⅓ of the batter in the prepared pan. Add ½ of the cranberry sauce and swirl gently with a knife. Top with another ⅓ of the batter and then the
rest of the cranberry sauce. Gently swirl again with a knife. Top with remaining batter.
5. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack 15 minutes; invert cake onto wire
rack, and let cool completely before glazing (about 2 hours).
list end
PREPARE THE GLAZE:
list of 2 items
1. Combine confectioners’ sugar, milk and almond extract in a bowl. Whisk until smooth. If the glaze seems too thin, add more powdered sugar. If the glaze
seems too thick, add a small amount of milk.
2. Drizzle glaze over the top of the cool cake. Sprinkle with sliced almonds, if desired.
list end
Nutrition
Serving: 1slice | Calories: 466kcal | Carbohydrates: 72g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 299mg | Potassium:
177mg | Fiber: 1g | Sugar: 51g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
From the seasoned mom
_._,_._,_
This cranberry coffee cake is a festive addition to your holiday breakfast, ladies' tea party, or Christmas brunch!
Course Breakfast
Cuisine American
Keyword sour cream coffee cake
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings
Adjust recipe servings
people
Calories 466kcal
Author Blair
Ingredients
FOR THE CAKE:
list of 12 items
• ¾ cup (1 ½ sticks) salted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• 4 eggs, at room temperature
• 1 ¼ cups (10 oz.) sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 (14 oz.) can whole berry cranberry sauce (about 1 ½ cups total)
list end
FOR THE GLAZE:
list of 4 items
• 1 ¼ cups confectioners’ sugar
• 2 tablespoons milk
• 1 teaspoon almond extract
• Optional garnish: ¼ cup thinly-sliced almonds, toasted
list end
Instructions
list of 1 items
1. Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
list end
PREPARE THE CAKE BATTER:
list of 5 items
1. In a stand mixer fitted with a paddle attachment, cream together softened butter, granulated sugar and brown sugar on medium-high speed until light
and fluffy (about 4 minutes). Add eggs, one at a time, beating until completely combined. Mix in sour cream, vanilla extract, and almond extract.
2. In a separate bowl, sift together flour, baking powder, baking soda and salt. While the mixer is running on low speed, gradually add the dry ingredients
to the wet ingredients. Mix just until combined – do not overmix.
3. Scoop the cranberry sauce out of the can and stir it in a small bowl, breaking up any large clumps.
4. Spread ⅓ of the batter in the prepared pan. Add ½ of the cranberry sauce and swirl gently with a knife. Top with another ⅓ of the batter and then the
rest of the cranberry sauce. Gently swirl again with a knife. Top with remaining batter.
5. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack 15 minutes; invert cake onto wire
rack, and let cool completely before glazing (about 2 hours).
list end
PREPARE THE GLAZE:
list of 2 items
1. Combine confectioners’ sugar, milk and almond extract in a bowl. Whisk until smooth. If the glaze seems too thin, add more powdered sugar. If the glaze
seems too thick, add a small amount of milk.
2. Drizzle glaze over the top of the cool cake. Sprinkle with sliced almonds, if desired.
list end
Nutrition
Serving: 1slice | Calories: 466kcal | Carbohydrates: 72g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 299mg | Potassium:
177mg | Fiber: 1g | Sugar: 51g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
From the seasoned mom
_._,_._,_
