Entertaining Cranberry coffee cake recipe By Sandra Cameron Published: April 29, 2020 Updated: March 26, 2024 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print Recipe Cranberry coffee cake recipe This is a moist, not-too-sweet coffee cake that looks sensational whole, in ring form. But you can also bake it, slice it, and freeze the slices. Thaw individual slices for breakfast or tea time. In the mood for banana bread instead? Try this Nutty crunch banana bread recipe. No ratings yet Print Recipe Pin Recipe Course Dessert Ingredients ½ cup shortening1 cup granulated sugar2 eggs2 cups all-purpose flour1 tsp baking powder1 tsp baking soda½ tsp salt1½ cups sour cream1¼ cups whole berry cranberry sauce2 tsp almond extract1½ cups pecans, chopped (optional)1 cup icing sugar Instructions Cream shortening and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating thoroughly after each.Combine flour, baking powder, baking soda, and salt. Add to cream mixture alternately with sour cream.Combine cranberry sauce and almond extract. Spread half of batter in greased 10” tube pan. Spread half of cranberry mixture over batter. Repeat with remaining batter and sauce. Sprinkle with nuts, if using. Bake in preheated 350°F oven 45-55 minutes, or until toothpick inserted in centre comes out clean. Cool in a pan on wire rack 20 minutes, then remove from pan and cool completely.To decorate, mix icing sugar and enough water to make a drizzling consistency. Add a few drops of almond extract, if desired. Drizzle over cake. Makes about 12-16 servings.Tip: If you don’t like almond flavouring, reduce to 1 tsp or replace with vanilla. Keyword cake, coffee cake, cranberry Tried this recipe?Let us know how it was! This recipe was originally published in the April/May 2002 issue of Cottage Life. Which baking pan should you use? Read our baking pans 101. Related Story Giant pesto pizza muffins recipe