Cranberry Crunch Coffee Cake




  • 1/2 cup butter, softened (1 stick)
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons almond extract
  • 1 cup sour cream
  • 1 (16 ounce) can whole cranberry sauce

  • 3/4 cup almonds, chopped
  • 4 teaspoons sugar
  • 1/2 teaspoon cinnamon


    Preheat oven to 350 degrees. Grease and lightly flour a Bundt cake pan. Mix together topping ingredients and sprinkle over the bottom of the Bundt cake pan. Set aside. Cream sugar and butter with a hand mixer at medium speed until fluffy. Beat in the eggs one at a time. Mix together the flour, baking soda, baking pwder and salt. Add the sour cream and extract to the dry ingredients and mix into butter, sugar mixture. Put half of the mixture in the pan, layer cranberries on top. Top with remaining batter. It is best to not get the cranberries all the way out to the edge of the pan or it will cause the cake to stick to the pan or separate. To avoid this, run a knife up and down the outside so there will be a layer of cake on the outside edge. Bake 55 minutes. Let cool 10 minutes. Use knife to loosen cake from the center of the pan. Invert onto cake plate.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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