Cranberry Almond Coffee Cake

Let’s talk cranberry sauce…instead of letting the can sit on your pantry shelf collecting dust, why not repurpose it? This soon-to-be family favorite is EASY, TANGY, SMOOTH, and DELICIOUS. Need I say more?

½ cup butter

1 cup sugar

2 large eggs

1 tsp almond extract

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup sour cream

1 can (14 oz) whole cranberry sauce

Icing:

1 cup confectioners’ sugar

1 Tbsp almond extract

1-2 Tbsp water or milk 

Preheat oven to 350 degrees. Grease a 9-10 inch tube or Bundt pan.

In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs one at a time, then almond extract. 

In a small bowl, combine flour, baking powder, baking soda, and salt. Stir into butter mixture, alternating with the sour cream.

Pour one-third of mixture into prepared pan. Lightly spoon half of cranberry sauce over batter. Add in another layer of batter followed by the remaining sauce. Top with the final layer of batter.

Bake 45 minutes until golden brown.

Allow to cool in pan for 15 minutes, then remove to a baking rack. Once completely cool, make icing by mixing confectioners’ sugar with almond extract. Add water or milk slowly to achieve desired consistency. Drizzle over the top.