Cranberry coffeecake
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Baking powder |
| 2 | cups | Flour |
| ½ | cup | Chopped pecans |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | pint | Sour cream |
| 1 | teaspoon | Almond flavoring |
| 17 | ounces | Can whole cranberry sauce |
Directions
Cream butter; add sugar gradually; add eggs one at a time; add dry ingredients alternately with sour cream, ending with sour cream. Add almond flavoring. Grease and flour tube pan. Put layer of batter and layer of ½ can cranberry sauce. Add remaining batter and spread remaining ½ can cranberry sauce. Sprinkle with ½ cup chopped pecans. Bake in a 350 degree oven 55 minutes. Cool completely.
Topping: ¾ cup confectioners sugar 2 tb. water ½ ts. almond flavoring
Drizzle onto cake, top and sides. This is a moist coffeecake and will keep a long time; also freezes well. Randy Rigg Submitted By RANDY RIGG On 04-30-95