Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

CRANBERRY COFFEE CAKE II




Source of Recipe


The Birmingham News, submitted to this forum by Mark


List of Ingredients




1/2 Cup butter, 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 (8 Ounce) can whole berry cranberry sauce
½ Cup chopped almonds



Recipe



Heat oven to 350°. Grease a 9-inch tube pan.

Sift together flour, bakaing poweder, baking soda and salt.

In a large bowl, beat butter; when creamy, add sugar, 1/4 cup at a time, beating after each addition. Add eggs, one at a time, beating well. Stir in dry ingredients, 1/4 at a time, alternately with sour cream.

Spoon half of batter into tube pan. Add half of cranberry sauce, swirl. Spoon remaining batter and top with remaining cranberry sauce. Sprinkle with almonds.

Bake at 350° for 55 minutes. Cool on a wire rack for 15 minutes