Cranberry Coffee Cake

“This coffee cake has an impressive presentation.” – Calla Ferre

Cranberry Coffee Cake

Course: Coffee Cakes


  • 1/2 Cup Butter or Margarine
  • 1 Cup Sugar
  • 2 Eggs
  • 2 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 8-Ounce Carton Sour Cream
  • 1 Teaspoon Almond Extract
  • 1 16-Ounce Can Whole Cranberry Sauce
  • 1/2 Cup Chopped Pecans


  • Cream butter and sugar, beating at medium speed until well blended. Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract.
  • Spoon 1/3 of batter into a greased and floured 10-inch tube pan. Spread 1/3 of cranberry sauce over batter. Repeat layers twice, ending with cranberry sauce. Sprinkle with pecans.
  • Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Let stand 5 minutes; invert cake onto a serving plate and drizzle with glaze.


  • 1 Cup Powdered Sugar, 1 Tablespoon Warm Water, 1/2 Teaspoon Almond Extract, 1/2 Teaspoon Vanilla. Combine all ingredients in a small bowl; mix well. Yield 1/4 cup.

2011 Recipe – Calla Ferre – From A 1988 Hometown Collection: America’s Best Recipes