Upon moving to New York 22 years ago a friend shared her special cranberry coffee cake with my family, a delicious and welcoming gesture. She was kind enough to share her recipe and over the years a few modifications were made to suit my family. Nothing beats New York apples in the Fall, so naturally we added chopped apples to the cranberries with a bit of cinnamon. This coffee cake is extremely moist and fragrant, filling the kitchen with amazing scents. To cool the coffee cake I placed it outside on the patio table as the temperature had dropped, but yet the bees were still present. So the Sting-Kill was close at hand, while I was waiting for the cake to cool and I enjoyed a cup of coffee. Start Fall baking with the smell of apples and cranberries, this coffee cake is different and sure to please a crowd. I hope you enjoy this moist Fall cake as much as my family and friends.
- 1 Stick of Butter
- 1 Cup of Sugar
- 2 Eggs
- 1 teaspoon of vanilla extract
- 2 Cups Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 Cup Sour Cream
- 2 Granny Smith Apples finely chopped
- 1 17oz. can whole cranberry sauce
- ¾ Cup Confectioners’ Sugar
- 2 Tablespoon Warm Water
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease and flour a Bundt pan.
- Cream butter and sugar, add eggs one at a time and beat well, then add vanilla extract.
- Sift dry ingredients together and add to egg mixture, alternating with the sour cream until well blended and add chopped apples and mix.
- Put 1/3 batter in pan.
- Spoon ½ cranberry sauce over and swirl through batter.
- Repeat with batter, then cranberry sauce and end with batter layer.
- Bake 50-60 minutes, check with toothpick until it comes out clean. Cool thoroughly before removing from pan.
- Combine glaze ingredients and drizzle over cake.
Flavor improves if made a day before. Freezes well.