Glazed Cranberry Coffee Cake
A classic coffee cake with busts of tangy cranberry explosions, perfect for waking you up in the morning with a cup of coffee.
Ingredients
| ½ | cup |
butter
or margarine,, softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 8 | ounces |
sour cream
|
|
| ¾ | teaspoon |
almond extract
|
* |
| 16 | ounces |
cranberry sauce
whole berry |
|
| ½ | cup |
pecans
finely chopped |
|
| Glaze | |||
| ¾ | cup |
powdered sugar
|
|
| 1 | tablespoon |
water
warm |
|
| ½ | teaspoon |
almond extract
|
* |
Directions
Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract.
Spoon half of batter into a greased 10-inch Bundt or tube pan; spoon on half the cranberry sauce, swirling partially through batter with a knife.
Repeat with remaining batter and cranberry sauce. Sprinkle with pecans.
Bake at 350℉ (180℃) for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert 10-inch coffee cake. Let cake cool completely on wire rack.
Combine icing ingredients, and stir until very smooth. Drizzle icing over cake, and let set. Cut into slices and serve.
Nutrition Facts
Serving Size 100g (3.5 oz)
