Cranberry coffeecake

Yield: 3 servings

Measure 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

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

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