Cranberry Sour Cream Coffee Cake

It’s high season for cranberries from Thanksgiving to Christmas, never more so than here on Cape Cod where there is a cranberry bog around many a bend in the road.

I love cranberries especially when paired with oranges as in cranberry orange nut loaf.  The only thing I don’t like about cranberries is cutting them since the little buggers hop all over the cutting board and onto the counter—if not the floor!  After many years of dealing with this issue, I discovered a trick that solves the problem quite nicely.

Since I made a cranberry orange nut loaf for Thanksgiving, I decided to try this recipe for a sour cream coffee cake which has whole berry cranberry sauce swirled through the middle.  Besides how delicious it is, the best part is that no chopping of cranberries is required—just your trusty can opener.  It doesn’t get much easier than that!

So, if you’re looking for a dessert for your holiday table that is both festive and delicious, look no further.  You’re welcome…

One year ago:  Real Deal Southern Caramel Cake

Two years ago:  Spumoni Icebox Cookies

Three years ago:  Melted Snowman Cookies

Four years ago:  Candy Cane Kiss Cookies

Five years ago:  Tiramisu Cookie Balls

Cranberry Sour Cream Coffee Cake

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Ingredients for the Cake

• 3/4 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 3 eggs
• 2 tsp. almond extract
• 3 cups flour
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 1/2 cups sour cream
• 1 can (14 oz.) whole berry cranberry sauce

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Ingredients for the Glaze:

• 1 cup confectioners’ sugar
• 1 or 2 tbl. milk
• 1 tsp. almond extract

Directions

Spray a large bundt pan or 10″ angel food cake pan with a baking spray (has flour in it) OR grease and flour pans.  If you are using a bundt pan, be sure that all the crevices are well-greased and floured.  Set aside.

Whisk the flour, baking powder, baking soda, and kosher salt together in a large bowl and then set aside.

In a large bowl, beat butter and sugar together until light and fluffy.  Beat in eggs, one at a time.  Beat in almond extract.  Add the whisked dry ingredients.  Slowly mix in sour cream to blend and incorporate.

Spoon half the batter into the prepared baking pan.  Dollop the cranberry sauce over the batter.  Distribute as evenly as you can, taking care to leave a small (1/2 inch or so) border from the sides of the pan.  Top with remaining batter.

Bake in a 350^o F oven for 60 to70 minutes or until a toothpick comes out with some tender crumbs clinging.

Remove and cool on wire rack 10 minutes.  Remove from pan and cool completely before adding glaze.

For the glaze, whisk the confectioners’ sugar with milk and almond extract until desired consistency (add more or less milk as desired).  Drizzle glaze over cake, allowing it to run down the sides.  Allow to set, about 20 minutes.

Source:  A recipe from Shugary Sweets