This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!

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Recipe Summary

Servings:
14
Yield:
1 - 9 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.

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  • Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.

  • Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.

  • Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.

  • Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.

  • To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

Nutrition Facts

288 calories; protein 3.9g; carbohydrates 43.9g; fat 11.2g; cholesterol 47.6mg; sodium 276.6mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/24/2002
A delightful cake! Moist and the almond flavor is just right. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/04/2005
It seemed more like stiff dough than batter and was too thick to pour and made lumps rather than coating the bottom of the pan. It was very hard to make layers of batter and cranberry sauce. I would use more sauce...but the batter really needs to be thinner to work out right. It was tasty but I think I will have to keep looking because it was pretty hard to work with. Great taste though! Doubling the recipe did not work:( Took forever to cook! Read More
(2)
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
12/23/2002
This cake was good and as others have said it was moist and the almond flavor was just right (I didn't add the blanched almonds). However it didn't come out as I had imagined it...my problem was too little batter. Although next time I'll try using a bundt pan instead of a tube (being that the bundt has less width to cover with batter). Read More
(2)
Rating: 3 stars
01/04/2005
It seemed more like stiff dough than batter and was too thick to pour and made lumps rather than coating the bottom of the pan. It was very hard to make layers of batter and cranberry sauce. I would use more sauce...but the batter really needs to be thinner to work out right. It was tasty but I think I will have to keep looking because it was pretty hard to work with. Great taste though! Doubling the recipe did not work:( Took forever to cook! Read More
(2)
Rating: 4 stars
12/23/2002
A delightful cake! Moist and the almond flavor is just right. Read More
(2)
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Rating: 5 stars
12/23/2002
This is a delicious cake with a wonderful texture. I'll definitely make this again and again. Read More
(1)
Rating: 5 stars
12/23/2002
My whole family loves this recipe. In fact the last time I made it my kids were eating before I iced it. I dusted it with confection's sugar and they loved it. We love cranberries I may add a little more next time. Read More
(1)
Rating: 2 stars
12/23/2002
I found this cake to be very dry. I am also not fond of the almond extract in it. Read More
(1)
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Rating: 5 stars
12/23/2002
This coffee cake is marvelous. I've made it four times twice for office Birthdays. Also made it this Easter for my visiting family and they all wanted the recipe. Such a pretty cake...ummmmm good! Read More
(1)
Rating: 4 stars
12/23/2002
Maybe I did something wrong but this did not turn out as I had hoped. The almond extract was a little too much I thought. My girls really liked it though. Read More
(1)
Rating: 4 stars
04/12/2010
I thought this was pretty good. I used the specified ingredients the only change I made was using a Bundt pan. I did not think the dough was too stiff I just divided it evenly around the bottom of the Bundt pan and the same on the top layer. I didn't have a problem at all making layers. The cranberry sauce will fill in I just divided it in half and put it evenly around each layer. I thought the taste was good and just the right amount of almond flavor. I will make it again. Read More
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