Moist Cranberry Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A delightful cranberry filling is tucked inside every slice of this moist coffee-cake. The toasted almonds on top add pleasant crunch. Karen Dietert, New Braunfels, Texas Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1/2 teaspoon almond extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup sliced almonds |
glaze: |
3/4 cup confectioners' sugar |
2 tablespoons water |
1/2 teaspoon almond extract |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
2. Spread half of the batter into a greased 10-in. tube pan; top with half of the cranberry sauce. Repeat layers. Sprinkle with almonds. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the glaze ingredients until smooth; drizzle over coffee cake. Yield: 10-12 servings.
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