Makes 1 Cranberry Swirl Coffee Cake
- 2 cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 stick butter, softened
- 1 cup white sugar
- 2 eggs
- 1/2 teaspoon almond extract
- 1/2 pint sour cream
- 7 ounce can cranberry sauce (whole)
1. Preheat oven to 350° F (200° C.). Generously butter a bundt pan then dust with flour. Sift together the flour, baking powder, and baking soda; set aside. 2. In a large bowl, cream together the butter, white sugar, and eggs, mix until blended. Add almond extract and sour cream. Blend in the flour mixture. 3. Spoon droplets of the dough into bundt pan. (Use ½ of the dough) 4. Spoon ½ of the cranberry sauce on top of the dough. 5. Spoon droplets of the remaining dough on top. 6. Spoon the remaining cranberry sauce on top of the dough. 7. Gently cut through dough with a knife to make cranberry swirls. 8. Cook coffee cake in preheated oven, 45-55 minutes; top should be golden brown. Test to make sure it is done by gently pressing a finger on top. If the cake springs back it is done. Cool on rack upside down in pan for 5 minutes then turn out onto cake plate.
Topping
- 3/4 cup powdered sugar
- 1 tablespoon warm milk
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds, toasted
1. While cake is cooling toast almonds in oven for 5 minutes or until slightly brown. 2. Combine powdered sugar, milk and almond extract until smooth and thick. 3. Drizzel over cake and sprinkle with almonds.
This recipe was given to me by my children's baby sister, Mrs. Mozelle, when we were living at Fort Ord, California in 1970. I've made it many times and once a gentleman told me it was the best cake he had ever eaten.
