CommonGround volunteer Karol Swan shares her recipe for coffee cake with Pure Nebraska viewers.


  • 1/2 cup butter softened
  • 1 cup sugar
  • 1/2 teaspoon Almond extract
  • 2 eggs
  • 1 can whole berry cranberry sauce
  • 1 1/2 cups chopped pecans (optional)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk (can use powdered buttermilk mixed according to directions)
  • Glaze
  • 3/4 cup powdered sugar
  • 1 tablespoon water


  • In one bowl mix butter and sugar.
  • Add eggs one at a time.
  • Add almond extract and mix well.
  • In another bowl, mix together flour, baking powder and baking soda.
  • Stir small amounts at a time of flour mixture and buttermilk into butter/sugar mix.
    Mix well.
  • Use cooking spray oil to coat a 10 inch tube pan (Bundt Pan.)
  • Add half the batter, then evenly spread half the cranberry sauce and optional pecans. Top with other remaining batter and cranberry sauce
  • Bake 350 degrees 45 minutes. Ovens vary so check with toothpick to see if done.
    Allow to rest and cool before removing from the pan.
  • Prepare glaze while baking.
  • Allow 30 minutes to cool after removing from pan before drizzling glaze on the cake.


Tried this recipe?Let us know how it was!