Cranberry Almond Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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Cranberries add a delightful tartness to this coffee cake that is a Christmas morning tradition for my family, writes Anne Keenan from Nevada City, California. I make my own almond paste to use when making this treat. (You can find Anne's recipe by searching for Homemade Almond Paste in the Recipe Finder) Ingredients:
1/2 cup almond paste |
6 tablespoons butter, softened |
1/2 cup plus 2 tablespoons sugar, divided |
3 eggs |
1-1/3 cups king arthur unbleached all-purpose flour, divided |
1 teaspoon baking powder |
1 teaspoon almond extract |
1/2 teaspoon vanilla extract |
2-1/4 cups fresh or frozen cranberries |
Directions:
1. In a small bowl, cream almond paste, butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries.
2. Spread evenly into a greased 8-in.-square baking dish; sprinkle with remaining sugar. Bake at 325° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
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