A few weeks ago one of my co-workers brought this lovely coffee cake to work, and as soon as I tasted it, I begged for the recipe. She was kind enough to make a copy of it for me…it’s handwritten on a recipe card, which makes me love it even more!

I’m going to make this again soon, since I have a leftover can of cranberry sauce from Thanksgiving, and really, what else am I going to do with that? I made this for a brunch a while back, and I used a generic brand of cranberry sauce…a mistake, I think. The cranberry portion of the coffee cake tasted too sweet to me. This time I have good old Ocean Spray cranberry sauce, so I’m hoping it will taste as wonderful as when my co-worker made it. I’ll have to report back on that. 🙂

Cranberry Coffee Cake

• 1 stick butter
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup chopped pecans
• 1 can whole cranberry sauce

Glaze:

• 3/4 cup powdered sugar
• 2 to 3 tablespoons water
• 1/2 teaspoon almond extract

Preheat oven to 350 degrees F. Spray a bundt pan with cooking spray.

Cream butter and sugar until fluffy. Add eggs, sour cream and almond extract and cream together. Add dry ingredients and mix well. Stir in pecans.

Pour half the batter into the bundt pan; top with half of the cranberry sauce. Pour the remaining batter in the bundt pan, then the rest of the cranberry sauce.

Bake for 55 minutes or until a toothpick comes out clean.

Makes 12 servings.

Source: my lovely co-worker, April.