Ooo-de-lally! We’re back for our final Literary Cooking Adventure of 2015. Embarking to the wilds of Sherwood Forest on this culinary tribute to Howard Pyle’s The Merry Adventures of Robin Hood, I decided to attempt a family recipe for a scrumptious cranberry coffee cake. It’s by far one of my favorite things to eat and by the end of the video, your mouth will be watering. You’ll want to try this one yourself!
Of course, this wouldn’t be a Cooking Adventure without some kind of catastrophe. Thankfully, there was nothing major. My only true aggravation came while trying to measure the baking soda. I lost my measuring spoon and resorted to using a regular spoon…which doesn’t fit into the baking soda box. Lots of cursing ensued and I ended up shaking the box like it was a maraca. As such, there might have been some extra baking soda and that might have made the cake a bit more solid than it was supposed to be. No matter.
It still tasted delicious!
Want to make this cranberry coffee cake for Christmas morning? Scroll down to see the magic!
Cranberry Coffee Cake
1/2 cup butter
1 cup sugar
1 tsp. almond extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1 can cranberry sauce (I only used 1/2 a can and it was more than enough)
Preheat the oven to 350. Grease and flour a bundt cake pan. (It’s never as easy as it seems, fyi.)
In a bowl, combine butter and sugar and cream them together. (I suggest using a fork. It might seem cumbersome but it seems to work better than a spoon.) Add the eggs one at a time and beat until they are mixed in well. Add almond extract.
In another bowl, mix flour, baking powder, baking soda, and salt. Add a little of the dry mixture to the wet one, stir, add sour cream, stir…and alternate adding the dry mix and sour cream until everything is togetha!
Pour 1/2 of your batter into the pan and make sure that it’s evenly distributed. (The original recipe says to pour 1/3 in…there’s not enough batter to cover the bottom of the pan for that).
Put cranberry sauce in another bowl and stir it until it’s soft. I took mine right out of the can and I wish I hadn’t. It’s better after it’s been softened. Add 1/2 can of the cranberry sauce to the cake. If you want to add a whole can, go for it. I couldn’t fit more than 1/2 into my bundt cake.
Add the rest of the batter on top of the cranberry sauce and make sure it’s covered.
Place in the oven for 50 minutes to an hour. Remove cake and let it cool before taking cake out of pan. You might need to take a knife to the sides and middle to loosen it up first.
ENJOY! (Best if eaten while opening holiday presents!)