Cranberry Swirl Coffeecake
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Butter3 cup
White Sugar2
Eggs2 cups
All-Purpose Flour1 cup
Sour Cream1 tsp
Salt1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Almond Extract3 cup
Sugar (confectioners')1 tbsp
Water (warm)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour one 9 inch tube pan
3
Cream butter or margarine adding sugar gradually
4
Add eggs one at time
5
Beating with an electric mixture on medium speed
6
Mix together flour, baking soda, baking powder, and salt
7
With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat)
8
Stir in 1 teaspoon of almond extract
9
Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can)
10
Repeat once more with the remaining batter and cranberry sauce
11
Sprinkle slivered almonds on top
12
Bake at 350 degrees F (175 degrees C) for 50 minutes
13
Remove from pan after slightly cooling
14
Drizzle glaze on top
15
To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract
16
Drizzle over top of cake