Cranberry Coffee Cake Recipe from Lisa Williams. Holiday Dessert bake-off Christmas Special recipe, originated in an old Yankee Magazine. Over the years I’ve tinkered with it until it turned into the cake that was entered.

Ingredients 

1 cup butter, softened

1 cup sugar

2 eggs

1 cup sour cream – low fat is okay

1 tsp. vanilla extract

¼ tsp. orange extract

2 cups all purpose flour

1-1/2 tsp. baking powder

½ tsp. salt

1 cup chopped walnuts or pecans

½ cup whole berry cranberry sauce

1 tsp. grated orange zest

1 tsp. ground cinnamon

Dash of cardamom

Method 

Preheat oven to 350 degrees. 

Grease and flour 10” fluted tube pan. In a medium bowl combine the flour, powder, soda and salt. Set aside. 

In a large bowl, beat butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 

Stir in sour cream and extracts. Gradually add the flour mixture to the creamed mixture. 

Pour ½ the batter into the prepared pan. In a small bowl, mix together the nuts, cranberry sauce, zest and cinnamon. Spoon over batter in pan. Top with remaining batter. 

Bake for 40-45 minutes until toothpick inserted near center is clean. 

Cool for 15 minutes in pan before inverting to wire rack to cool completely. 

Can be top with 1 tbsp. of powered sugar sprinkled over the top or take a tbsp. of leftover cranberry sauce and beat it with some confectioner’s sugar and drizzle over the finished cake.