Cranberry Coffee Cake
2016-05-31- Cuisine: American
- Course: Breakfast/Brunch
- Skill Level: Easy
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- Servings: 12
- Prep Time: 15m
- Cook Time: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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 to creamed mixture.
Step 3
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 4
Mix together icing ingredients. Drizzle over cooled cake.
This recipe works great with leftovers from Baked Cranberry Sauce