We have this every Christmas and Easter morning, as well as for company. I have given it as a gift when we are house guests as well.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
10
Yield:
1 coffee cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.

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  • Whisk flour, baking powder, baking soda, and salt together in a large bowl.

  • Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.

  • Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.

  • Bake in the preheated oven until golden and cooked through, about 40 minutes.

  • Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.

Nutrition Facts

470 calories; protein 4.7g 9% DV; carbohydrates 69.5g 22% DV; fat 19.6g 30% DV; cholesterol 47.3mg 16% DV; sodium 485.1mg 19% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2014
I am not typically a big fan of coffee cakes, but, my husband is and also loves cranberries,so, this seemed a win win. I was pleasantly surprised that both my husband and I loved it! The batter is thick, but, velvety which does make it somewhat difficult to spread into a floured pan, so, I probably didn't do it justice trying to layer with the cranberry sauce. It still tasted wonderful though. I think that the glaze is supposed to have 1 tsp. and not 1 tbsp. of almond flavoring. I added about 1/2 tbsp. of flavoring before I realized and it was almost overwhelming. Luckily I stopped at 1/2 tbsp! I also used butter instead of margarine. The cake also took about 48 minutes in my oven to cook, but, ovens do vary so just be sure to test yours to be sure it is cooked. I test mine with a long wooden skewer. The cake was perfectly moist and the cranberry flavor was a nice touch. I will definitely make again. Read More
(10)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/13/2014
I am not typically a big fan of coffee cakes, but, my husband is and also loves cranberries,so, this seemed a win win. I was pleasantly surprised that both my husband and I loved it! The batter is thick, but, velvety which does make it somewhat difficult to spread into a floured pan, so, I probably didn't do it justice trying to layer with the cranberry sauce. It still tasted wonderful though. I think that the glaze is supposed to have 1 tsp. and not 1 tbsp. of almond flavoring. I added about 1/2 tbsp. of flavoring before I realized and it was almost overwhelming. Luckily I stopped at 1/2 tbsp! I also used butter instead of margarine. The cake also took about 48 minutes in my oven to cook, but, ovens do vary so just be sure to test yours to be sure it is cooked. I test mine with a long wooden skewer. The cake was perfectly moist and the cranberry flavor was a nice touch. I will definitely make again. Read More
(10)
Rating: 5 stars
10/26/2016
I used sugar substitute and fresh cranberries for this recipe and it came out great. I will definitely make it again. Read More
(3)
Rating: 5 stars
12/25/2018
I didn t have any white sugar so I used brown sugar and jellied cranberry sauce. I didn t have confectioners sugar so I just iced the cake with regular icing I had in the pantry. My husband was sad at first because we didn t have anything sweet in the house and everything is closed being that today is Christmas. He was super happy after I made this!!! I will definitely make it again. Read More
(1)
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Rating: 4 stars
02/22/2020
10.16.19 ... https://www.allrecipes.com/recipe/235952/sandys-cranberry-coffee-cake/ ... Since the berries sank, they stuck to the pan; not their fault. ;D Maybe my pan is large - don't think so - but having two layers of filling for a not-much-higher-than-usual sheet cake doesn't make sense. They'd be quite close - were quite close - together. I'm thinking for the berries to be filling - in, not almost on - to place the sauce on after putting all the cake batter in the pan. That way as it bakes, sinks, it'll end up closer to the middle. I was so surprised that canned cranberry sauce was so good with this. Almost stunned really. The cake part reminded me of something - maybe just yellow cake. Haha. It was good, but I think I'll try this trick with another recipe. 'Was out of confec sugar so put 1/4t almond extract in 1/4c granulated sugar & stirred. No liquid. It looked like snow! :) I only sprinkled on a little & it disappeared by day two; the snow, not the cake. Read More
Rating: 5 stars
01/02/2019
This was so good and moist! I substituted with gluten-free flour blend because my daughter is celiac. The whole family loved it! Read More
Rating: 5 stars
03/14/2018
I made this for Christmas morning. Everyone loved it and it will be a tradition for us. The only thing I noted was I put too much batter down the first round and so my layers of cranberry sauce were too close together. It should be less than 1/3 the batter since the pan is curved at the top and doesn't take as much to make the first layer. Read More
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Rating: 5 stars
05/11/2016
I followed the directions exactly except used 1 tsp. of Almond extract in the glaze. It was wonderful. I brought to work for a pot luck and everyone loved it. I was asked for the recipe and she has already made it as well. Read More
Rating: 5 stars
12/22/2019
Substituted 1/4 tsp orange extract for the almond and dusted with powered sugar instead of glaze. Turned out perfect! Read More