Gaile's Cranberry Coffee Cake

By Hklbrries

From Gaile McQuarrie of Sportsman's Cove Lodge near Ketchikan, AK

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon almond extract
• 1 cup chopped walnuts, optional
• 1 cup whole cranberry sauce, or 1 cup cranberry-orange relish, broken up with a fork

Details

Adapted from roseanne.c2c-trails.com

Preparation

Step 1

Preheat oven to 350 F. Grease and flour a 10-inch bundt pan or tube pan, or 2 loaf pans, or about 5 mini-loaf pans, or use paper-lined muffin cups. Cream butter with sugar. Mix in eggs one at a time, then sour cream and almond extract. Sift together flour, baking powder, baking soda and salt. Gradually mix into butter mixture.

Spread half of batter in prepared pan. Spread 1/2 of cranberry sauce over the top. Put in remaining batter, then spread with remaining sauce and distribute nuts evenly. Another option is to sprinkle some brown sugar streusel over the top, or just some plain granulated sugar. Bake 50-55 minutes for a cake, less for loaf pans and muffin cups. Cool 5 minutes.

Try this in miniature loaf pans, along with carrot cake, poppy seed cake and zucchini cake, for stashing in the freezer for later, or as gifts. For mailing, try the confectioner's sugar Creamy Glaze (see Poppy Seed Cake, recipe in collection), instead of the nuts/streusel.