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CRANBERRY COFFEE CAKE




Source of Recipe


The Birmingham News, submitted to this forum by Mark
1/2 Cup butter or margarine, softened
1 Cup sugar
2 Eggs
2 Cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
½ teaspoon salt
1 (8 Ounce) carton commercial sour cream
1 teaspoon almond extract
1 (16 Ounce) can whole berry cranberry sauce
½ Cup chopped pecans
Glaze (recipe follows)

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients, add to creamed mixture alternately with sour cream, beating well after each addition. Add almond extract, mix well.

Spoon one-third of mixture into a greased and floured 10-inch tube pan or Bundt pan. Spread one-third of the cranberry sauce over the batter. Repeat layers twice more, ending with cranberry sauce. Sprinkle pecans over the top.

Bake at 350° for 1 hour, or until cake tests done. Let cool 5 minutes before removing from the pan. Drizzle glaze over the top of the cake. Yield: one 10-inch coffee cake.



Glaze for Cranberry Coffee Cake



3/4 Cup powdered sugar
1/2 teaspoon almond extract
1 Tablespoon warm water


Combine all ingredients; stir well. Yield: glaze for 10-inch cake.