Cranberry Coffee Cake
 
Prep time
Cook time
Total time
 
The taste of the holidays is unmistakable in this Cranberry Coffee Cake. A ribbon of red cranberry runs through the middle, and lots of crunchy pecans are sprinkled on top. Finish An almond icing is drizzled over the top to provide the finishing touch.
Recipe type: Dessert | Butter Coffee Cake
Serves: 12 to 14
Ingredients
Cranberry Filling:
  • ½ cup granulated sugar
  • ½ cup water
  • 1 cup fresh cranberries
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure almond extract
  • 1 cup sour cream
  • ½ cup toasted pecans, coarsely chopped
Almond Icing:
  • 1 cup confectioner's (powdered) sugar
  • ½ teaspoon pure almond extract
  • 3 to 4 teaspoons water
Instructions
Cranberry Filling:
  1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat and cool completely to room temperature.
  2. Preheat oven to 350 degrees F. Prepare one 10 inch Angel Food cake pan; generously grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the almond extract along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add one half of the sour cream, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream, ending with the last portion of the flour, and stirring just until blended.
  5. Spoon ⅔ of the batter evenly in the bottom of the pan; use the back of a large spoon to smooth the top. Spoon the cranberry filling over the batter. Spoon the remaining batter on top and use the back of a large spoon to smooth the top. Sprinkle the pecans evenly over the top of the batter.
  6. Bake: Bake 40 to 45 minutes or until the cake is golden brown on top and begins to come away from the sides of the pan, and a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove the pan from the oven and place on a wire cooling rack to cool for 10 to 15 minutes. Invert the pan to remove the cake from the pan, place cake top side up on the wire rack to finish cooling.
Almond Icing:
  1. In a small bowl combine powdered sugar, almond extract, and 3 teaspoons of water; stir until smooth. Add additional 1 teaspoon of water if necessary to achieve a drizzling consistency.
  2. Drizzle the icing over the cake, allowing the icing to drip down the sides.
Adapted From: Gooseberry Patch, Christmas Cookbook, Oxmoor House, Alabama, 2004
Recipe Notes
Pan: One 10" Angel Food Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

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Recipe by at https://thebakingpan.com/recipes/cakes/cranberry-coffee-cake/