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Cranberry Coffee Cake



  • 1 cup butter or margarine, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups self-rising flour
  • 1 (8 ounce) container sour cream
  • 1/2 teaspoon almond extract
  • 1 cup whole berry cranberry sauce
  • 1/2 cup chopped almonds


  • 1 cup sifted confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  1. Cake: Cream butter. Gradually add sugar, beating well at medium speed of electric mixer.
  2. Add eggs, one at a time, beating after each addition.
  3. Add flour alternately with sour cream, beginning and ending with flour.
  4. Stir in almond extract.
  5. Pour batter into a greased 13 x 9-inch pan.
  6. Spread cranberry sauce evenly over batter, and sprinkle with almonds.
  7. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
  8. Drizzle coffee cake with Glaze.
  9. Glaze: Combine all ingredients, stirring until smooth.

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