Cranberry Almond Coffee Cake

Cranberry Almond Coffee Cake image


  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick (8 Tbsp.) butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. almond extract
  • 1 cup Hood® Sour Cream
  • 1 cup whole berry cranberry sauce
  • 1/4 cup slivered almonds


  • STEP 1

    Preheat oven to 350˚F. Grease and flour a 9-inch tube pan with a removable bottom.

  • STEP 2

    In a medium mixing bowl, combine flour, baking soda, baking powder, and salt. Reserve.

  • STEP 3

    In the mixing bowl of an electric mixer, beat the butter and sugar together until well combined. Add eggs one at a time, mixing well after each addition. Add almond extract and mix well.

  • STEP 4

    Add half of the flour mixture and half of the sour cream alternately with the sour cream to the butter and egg mixture. Do not overbeat.

  • STEP 5

    Place half the batter (about 1 ½ cups) in prepared pan, and spread evenly. Spread the cranberry sauce evenly on top of the batter.

  • STEP 6

    Add remaining batter to the pan, spreading evenly to form the top layer. Top with slivered almonds.

  • STEP 7

    Bake for 30 to 35 minutes or until a toothpick inserted near the middle of the cake comes out clean. Remove cake from pan and allow to cool on a wire rack.

Per serving: Calories: 307, Carbohydrate: 43 grams, Fat: 13 grams, Saturated fat: 7 grams, Protein: 4 grams, Cholesterol: 49 milligrams, Sodium: 322 milligrams, Calcium: 64 milligrams.

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