Cranberry breakfast cake
Source of Recipe
Sacramento Bee 1/30/02 from Kathleen Pedersen of Newcastle.
List of Ingredients
Prep time: 20 minutes. Cook time: 1 hour. Serves: 9.
1 cup margarine
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 16-ounce can whole cranberry sauce
1/2 cup chopped walnuts
1/3 cup powdered sugar
5 teaspoons warm water
1/2 teaspoon almond extract
Recipe
In a mixing bowl, cream margarine and sugar. Add eggs, mix well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Add 1 teaspoon almond extract. Spoon a third of the batter into a greased 9-inch-square baking dish. Top with one-third of the cranberry sauce. Repeat layer twice. Sprinkle with walnuts. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Combine the powdered sugar, water and 2 teaspoons almond extract for the glaze and drizzle over cake.
Per serving: 571 cal.; 7 g pro.; 68 g carb.; 30 g fat (7 sat., 15 monounsat., 8 polyunsat.); 59 mg chol.; 599 mg sod.; 2 g fiber; 38 g sugar; 48 percent calories from fat.
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