I don’t know about you, but the holidays always make me feel a bit frazzled. It seems like no matter where I go, the traffic is crowded and the lines are long. It takes at least three times as long to get through my usual errands. Before you know it, I am behind on the cards, the gifts and the decorating.

When it comes to holiday cooking, I like to keep things simple and manageable. I mean, I’d like to unveil  a 3-tiered cake at my next holiday potluck, but realistically, that would never happen.

This is a great holiday recipe that’s easy, delicious and spectacular. You can serve it with some ice cream or whipped cream as dessert. It also works for a holiday brunch or afternoon tea. Because of how well it travels, I have brought it to picnics and potlucks.

Cranberry, with its unique tartness and beautiful color, automatically says “holiday.” Although frozen cranberries are readily available, I like to use the fresh ones because they don’t leech out as much water for baking. In this recipe, the cranberries are pulsed in a food processor and combined with sugar. In the oven, the crushed cranberries become this sweet and sticky jam layered in the cake.

There are lots of interesting textures in this cake. The cranberry jam is gooey. The cake is spongey. The sliced almonds are crunchy. Each bite is a combination of these sweet indulgences.

This recipe comes together very quickly. The batter will be mixed by the time the oven is preheated. The cake will be baked by the time you are done cleaning up the kitchen counter. It’s holiday baking made super easy. Trust me, this will be the most effortless item on your holiday to-do list.

Cranberry Coffee Cake

Adapted from Gourmet, February 2003

• Fresh cranberries, 2 cups
• Granulated sugar, 1 3/4 cups, separated
• All-purpose flour, 2 cups
• Baking powder, 2 teaspoons
• Salt, 3/4 teaspoon
• Unsalted butter, 1 stick (1/2 cup), softened
• Eggs, 2 large
• Vanilla extract, 1 teaspoon
• Orange zest, 1 tablespoon (from 1 medium orange)
• Whole milk, 1/2 cup plus 2 tablespoons
• Sliced almonds, 1/4 cup

Preheat oven to 350 degrees. Grease a 9- by 5- by 3-inch loaf pan.

Pulse cranberries with 1/2 cup of granulated sugar in a food processor until finely chopped (do not puree). Transfer to a sieve and let drain while making batter.

Mix flour, baking powder and salt in a bowl. Beat together butter and the remaining 1 1/4 cups granulated sugar in the bowl of a mixer for about 5 minutes or until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and orange zest. Reduce speed to low and add flour mixture and milk alternatively in batches, beginning and ending in flour. Mix until just incorporated, don’t overmix.

Spread a third of batter evenly in the prepared loaf pan. Spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Repeat with batter, then cranberries and finish with batter. Sprinkle on the almond.

Bake for an hour or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool for 30 minutes. Slice and serve warm or at room temperature.

Serves 6 to 8.