Cranberry Swirl Coffee Cake
This Cranberry Swirl Coffee Cake is a delightful and sweet treat that combines the tartness of cranberry sauce with the rich, moist texture of coffee cake. The addition of almond extract and orange peel adds a wonderful depth of flavor, while the glaze drizzled on top provides the perfect finishing touch. Whether you’re serving it for breakfast, brunch, or dessert, this coffee cake is sure to be a hit.
Ingredients
- 1 T. Orange Peel, grated
- 1/2 c. Butter or Margarine
- 1 c. Sugar
- 2 Eggs
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 2 c. Flour
- 1/2 pint Sour Cream
- 1 tsp. M-K Almond Extract
- 1 (8-oz.) can Whole Cranberry Sauce
- 1/2 c. Nuts (optional)
Ingredients for Topping
- 3/4 c. Powdered sugar
- 1/2 tsp. M-K Almond Extract
- Water
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mix the grated orange peel with the softened butter or margarine until well combined.
- Add the sugar and eggs, and mix until the mixture is creamy.
- In a separate bowl, combine the baking powder, baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, and mixing until the batter is smooth.
- Stir in the M-K Almond Extract.
- In a separate bowl, gently fold the whole cranberry sauce into the batter. If you’re using nuts, fold them in as well.
- Use an 8-inch Bundt pan for baking. Layer the batter and cranberry sauce alternately, swirling the layers after each addition. Finish with a layer of cranberry swirl on top.
- Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for 5 minutes before removing it.
Directions for Toppings
- In a bowl, mix the powdered sugar and M-K Almond Extract.
- Add warm water a little at a time until the glaze reaches your desired consistency.
- Drizzle the glaze over the warm coffee cake.
