Cranberry Coffeecake

  • on August 26, 2010
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Ingrients & Directions

1/2 c Butter 1 ts Baking soda
1 c Sugar 1/2 ts Salt
2 Eggs 1/2 pt Sour cream
1 ts Baking powder 1 ts Almond flavoring
2 c Flour 17 oz Can whole cranberry sauce
1/2 c Chopped pecans

Cream butter; add sugar gradually; add eggs one at a time; add dry
ingredients alternately with sour cream, ending with sour cream. Add
almond flavoring. Grease and flour tube pan. Put layer of batter and
layer of 1/2 can cranberry sauce. Add remaining batter and spread
remaining 1/2 can cranberry sauce. Sprinkle with 1/2 cup chopped
pecans. Bake in a 350 degree oven 55 minutes. Cool completely.

Topping: 3/4 cup confectioners sugar 2 tb. water 1/2 ts. almond

Drizzle onto cake, top and sides. This is a moist coffeecake and
will keep a long time; also freezes well. Randy Rigg

3 servings

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