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Cranberry Sour Cream Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Mavis Butterfield



For The Cake

  • 12 Tablespoons butter, softened {I used Kerry Gold butter}
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt {I used ground sea salt}
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 1 cup cranberries {I used frozen}

For The Glaze

  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon almond extract
  • warm water


For the Cake

Preheat oven to 350 degrees.

Grease and flour a 9 inch tube pan and set aside.

Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is nice and smooth.

Add eggs, one at a time and mix again until nice and smooth.

In a small bowl, mix together the flour, baking powder, baking soda and salt.

Add to the creamed mixture alternately with the sour cream and almond extract until the batter is nice and smooth.

Gently stir the cranberries into the batter.

Pour cake batter evenly into the prepared tube pan and bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool another 10 – 15 minutes before adding the glaze.

For the Glaze

Mix the powdered sugar, almond extract and a little bit of warm water together {adding more warm water as needed} until you reach the consistency of a nice glaze {not too thick, not too thin}.

Drizzle evenly over the cake. Let sit for 30 minutes before slicing.