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Cranberry Coffee Cake

2016-05-31
  • Servings: 12
  • Prep Time: 15m
  • Cook Time: 55m
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  • Baked Cranberry Sauce

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  • Walnut Date Loaf

  • Ribbon Pumpkin Bread

Nutritional Info

This information is per serving.

  • Calories

    305
  • Total Fat

    15 g
  • Saturated Fat

    4 g
  • Cholesterol

    34 mg
  • Sodium

    314 mg
  • Potassium

    129 mg
  • Carbohydrates

    39 g
  • Dietary Fiber

    1 g
  • Sugars

    21 g
  • Protein

    5 g

Ingredients

  • 1 stick oleo (margarine)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon almond extract or Amaretto
  • 1/2 cup chopped walnuts
  • 1/2 pint sour cream
  • 1 small can (10 ounces) whole cranberry sauce

Ingredients (icing)

2/3 cup confectioners’ sugar

2 tablespoons warm water

1/2 teaspoon almond extract or Amaretto

Method

Step 1

Cream margarine and sugar. Gradually beat in eggs one at a time, then extract.

Step 2

Sift dry ingredients together. Add sour cream and dry ingredients alternately. In a greased floured angel food cake pan, put a layer of batter, then half of cranberry sauce. Add remaining batter and spread remaining cranberry sauce on top. Sprinkle nuts on last. Bake at 350° for 45-55 minutes.

Step 3

Mix together icing ingredients. Drizzle over cooled cake.

This recipe works great with leftovers from  Baked Cranberry Sauce

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