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Cranberry Walnut Coffeecake


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  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 tsp almond extract
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups (12 oz) sour cream
  • 1 (16oz) can whole berry cranberry sauce, divided
  • 1/2 to 3/4 cup chopped walnuts
  • 3/4 cup powdered sugar
  • 1 tbsp warm water
  • 1/2 tsp almond extract


Servings 20


Step 1

To prepare the cake: Preheat the oven to 350 degrees. Grease and flour a bundt pan or a 10 inch tube pan.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Beat in extract.

Sift together flour, baking powder, baking soda, and salt. Beat about 1/4 of the dry ingredients into the butter mixture, then beat in 1/2 cup sour cream. Repeat until all of the dry ingredients and sour cream have been added.

Spoon 1/3 of the batter into the pan. Crumble 1/3 of the cranberry sauce over the batter. Repeat layers twice, ending with cranberry sauce. Sprinkle with walnut. Bake 1 hour or until cake is golden and sides are pulling away from the pan. Let cook in pan for 5 minutes, then remove from pan and transfer to a wire rack.

To prepare glaze: Stir together powdered sugar, warm water and almond extract until smooth. Drizzle over cake. Serve cake warm or cold.

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