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Cranberry Nut Coffeecake
- 1/2 c butter, softened
- 1 c sugar
- 2 eggs
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 c flour
- 1 c sour cream
- 1 tsp almond extract
- 1 c chopped walnuts, divided
- 1 can (16 oz) whole berry cranberry sauce
Preheat oven to 350°. Grease and flour 10" tube pan. Cream
butter and sugar on medium until light. Add eggs one at a time, beating
thoroughly Sift baking powder, baking soda, salt and flour. Add dry
ingredients to creamed mixture alternately with sour cream until batter
is smooth. Add almond and 1/2 c walnuts. Spread half of batter in bottom
of pan. Put cranberry sauce n bowl; chop evenly' spread half evenly
over batter in pan. Spread remaining batter over sauce. top with remaining
sauce and nuts. Bake 50-55 minutes. Cool 5 min. before inverting nut-side
up on plate. Glaze with 3/4 c powdered sugar, 1 Tblsp warm water and
1/2 tsp almond extract.
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