MOIST CRANBERRY COFFEE CAKE

Moist Cranberry Coffee Cake image

A delightful cranberry filling is tucked inside every slice of this moist coffee-cake. The toasted almonds on top add pleasant crunch. -Karen Dietert, New Braunfels, Texas

Provided by Taste of Home

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 15

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Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup sliced almonds
GLAZE:
3/4 cup confectioners' sugar
2 tablespoons water
1/2 teaspoon almond extract

Steps:

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. , Spread half of the batter into a greased 10-in. tube pan; top with half of the cranberry sauce. Repeat layers. Sprinkle with almonds. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the glaze ingredients until smooth; drizzle over coffee cake.

Nutrition Facts : Calories 368 calories, Fat 14g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 343mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.