Cranberry coffee cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; softened |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Sour cream |
| 1 | teaspoon | Almond extract |
| 1 | can | Whole berry cranberry sauce (16 oz) |
| ½ | cup | Walnuts; chopped |
| ⅓ | cup | Confectioner's sugar |
| 5 | teaspoons | Warm water |
| ½ | teaspoon | Almond extract |
Directions
GLAZE (OPTIONAL
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Add extract. Spoon a third of the batter into a 9-inch baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. Bake at 350 for 55-60 minutes.
Combine glaze ingredients and drizzle over cake. - optional.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #854 by John Setzler <jms@...> on Oct 20, 1997