CRANBERRY ALMOND COFFE CAKE

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Prep Time:

20 minutes

Cooking Time:

50 minutes

Yield:

10-12

¾ cup butter, softened                                               

2 eggs 

1 ½ cup sugar                                                 

1 tsp. almond extract                                     

2 ¼ c flour sifted

2 tsp baking powder

½ tsp. baking soda

½ tsp salt

1 cup sour cream

½ cup slivered almonds

1 16 oz can whole cranberry sauce

Cream butter, sugar, eggs and almond extract together.  Sift together the flour, baking powder, baking soda and salt.  Beat flour mixture into creamed mixture, alternately with the sour cream. Add the slivered almonds.  Spray a bundt pan with Pam.  Fold the cranberries into the stiff batter.  Pour mixture into the bundt pan and bake at 350 degrees for 50 minutes or until tester inserted into cake comes out clean.  Let cool 15 minutes before removing from the pan.  Sprinkle with powdered sugar.

Ingredients

  • 3/4 cup softened butter
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp almond extract
  • 2 1/4 cups sifted flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup slivered almons
  • 1 can whole berry cranberry sauce

Directions

Cream butter, sugar, eggs and almond extract together. Sift together the flour, baking powder, baking soda and salt. Beat flour mixture into creamed mixture, alternately with the sour cream. Add the slivered almonds. Spray a bundt pan with Pam. Fold the cranberries into the stiff batter. Pour mixture into the bundt pan and bake at 350 degrees for 50 minutes or until tester inserted into cake comes out clean. Let cool 15 minutes before removing from the pan. Sprinkle with powdered sugar.

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