Cranberry Almond Cheesecake

By á-25117

Cranberry Almond Cheesecake

Ingredients

• 1/2 cup (1 stick) butter
• I cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 tsp almond extract
• 1 tsp baking powder
• 1 tsp baking soda
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 tsp salt
• 1 cup whole cranberry sauce
• 1/2 cup blanced slivered or sliced almonds
• Glaze
• 3/4 cup confectioners sugar
• 2 TBL milk
• 1/2 tsp almond extract

Preparation

Step 1

Spread almonds in an ungreased 9” round cake pan, and bake in a preheated 350’ oven for 8 to 10 minutes, until they’re a light golden brown.

Preheat the oven to 350’. Grease a 10-cup tube pan or bundt-style pan.

In a large bowl, beat butter and sugar till smooth. Beat in the eggs, then the buttermilk or yogurt and almond extract. Scrape the sides and bottom of the bowl, and beat briefly again, to make sure everything is well combined. Add the baking powder, baking soda, flour, and salt, 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 almonds evenly over sauce.

Bake cake for 55 minutes, tenting it with foil for the final 15 minutes. Remove from oven, cool it in pan for 5 minutes. After 5 minutes, turn it out of the pan onto a rack set over a piece of parchment and stir together the glaze ingredients. Drizzle the thin glaze over the warm cake. Let the cake cool completely before serving.