CRANBERRY COFFEE CAKE
- 1/2 c butter, softened at room temp.
- 1 c sugar
- 2 eggs
- 1 t almond extract
- 2 c flour
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 sour cream
- 1/2 c chopped nuts
- 1 8 oz can whole cranberry sauce
Cooking time 60mins
Preheat over to 325 degrees.
Grease & flour bundt pan - sprinkle with chopped nuts.
Mix together dry ingredients - set aside. Beat together butter, sugar, eggs and almond extract.
Beat in dry ingredients alternately with sour cream. Spoon half of the batter into pan - spoon 1/2 of cranberry sauce - then remaining half of batter and remaining cranberry sauce.
Bake for 1 hour. Cool 15 mins. Remove from pan.
Drizzle w/ glaze
Glaze: 3/4 c powdered sugar, 1 T warm water, 1/2 t vanilla.