Cranberry Almond Coffee Cake Recipe 455

SANDY'S CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
• Whisk flour, baking powder, baking soda, and salt together in a large bowl.
• Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
• Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
• Bake in the preheated oven until golden and cooked through, about 40 minutes.
• Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.

CHRISTMAS CRANBERRY ALMOND COFFEE CAKE

Steps:

• Preheat over to 350 degrees F(175 degrees C). Grease one 9 inch pie pan.
• Combine flour, sugar, salt, cinnamon, clove. Mix well. Stir in cranberries and the almonds and toss to coat. Or add almonds and put berries in bottom of pie pan. Stir in butter, eggs and extracts. Spread into pie pan.
• For topping: mix sugar, flour, cinnamon, almonds. Press in soft butter until you get a crumble mixture. Put on top of batter.
• Bake for 40 minutes or until a wooden tooth pick inserted near center to come out clean. Serve warm or cold. Heats up nicely in microwave for a few seconds.
• P.S. Frozen berries last one year. Make sure to pick through your frozen berries before using. The more wrinkles on a frozen berry the older it is. The batter will be a little thicker if you use frozen cranberries. It is easier to see the bad berries if you unfreeze them in warm water.

CRANBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, cream together margarine or butter and sugar. Beat in eggs, buttermilk or yogurt, and almond extract. In a separate bowl, mix together baking powder, baking soda, flour and salt. Add all at once to the wet ingredients, stirring just to blend.
• Grease and flour a tube pan. Spoon half of batter into pan. Spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.
• Bake coffeecake in a preheated 350°F oven for 55 minutes, or until cake tests done. Remove from oven, and cool in pan for 5 minutes. While cake is cooling, make glaze by mixing the confectioners' sugar, milk and almond extract. Turn cake out of pan, and dribble glaze over warm cake. Let cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit!).

CRANBERRY COFFEE CAKE

Steps:

• With a mixer, using a large bowl, cream the butter.
• Gradually add sugar. Beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Mix in almond extract.
• In a separate bowl, sift together the flour, baking powder and salt.
• Alternate mixing in the flour mixture and sour cream until all blended together.
• Pour batter into greased 9 x 13 cake pan. Spoon cranberry sauce over batter. Spread slightly but do not try to completely cover top of the batter.
• Sprinkle with almonds.
• Bake at 350 degrees for 35 to 40 minutes or until the cake pulls slightly away from the sides of the pan.
• Meanwhile, blend the glaze ingredients.
• Once the coffeecake is done, cool slightly and then drizzle the glaze over the top.

CRANBERRY-ALMOND COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. In large bowl, beat 6 tablespoons butter and 3/4 cup brown sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in almond extract. On low speed, beat in Bisquick mix alternately with milk until smooth. Stir in cranberries. Spread batter in pan.
• In small bowl, mix all streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
• Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove side of pan before serving. Serve warm.

CRANBERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Grease 13 x 9 baking pan.
• CAKE.
• In a small bowl, toss cranberries in flour to coat well, set aside.
• In a large mixer, combine cake mix, eggs, water, oil and almond extract.
• Beat for 2 minutes on medium speed.
• Stir in floured cranberries, shaking off excess flour first.
• Spread batter evenly in prepared pan.
• TOPPING.
• In a small bowl, combine almonds, brown sugar and cinnamon.
• Mix well.
• Sprinkle evenly over batter.
• Bake for 30-40 minutes or until a tester inserted in the center comes out clean.
• Cool 30 minutes in pan on wire rack.
• Serve warm or cool.
• *Can replace cranberries with blueberries or raspberries.