Cranberry coffeecake 1 Stick butter or margarine, room temperature
1 Cup sugar 1 egg 1 and ¾ Cups flour 1 Teaspoon Baking powder ½ teaspoon baking soda Pinch salt 1 teaspoon almond extract ½ teaspoon vanilla extract 1 Cup sour cream ½ can whole berry cranberry sauce In mixing bowl cream butter, sugar and egg. Mix in extracts. In another bowl whisk together flour, salt, baking powder and baking soda. Slowly combine flour mixture into butter mixture alternately with sour cream, mixing until flour is combined. Do not over mix. Begin and end with flour mixture. Spoon ½ of batter into greased and floured bundt pan. Spoon cranberry sauce over batter and top with remaining batter and With butter knife, gently swirl cranberry sauce to create marbled effect Bake at 350 for 40-50 minutes. Cool 10 minutes before removing from pan. Transfer to cooling rack. Notes: Jellied Cranberry sauce will not work as well and may dissolve into batter which you do not want because you will not get the marbleing. Sometimes I chop up fresh cranberries and add them to the batter and use orange extractfor flavoring. This is a very moist cake and Ive used this recipe to make blueberry coffeecake with lemon extract for flavoring. Jeanne D. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
