Wednesday, November 2, 2011

Cranberry Coffee Cake

This is a recipe I found a few years ago from Southern Living,and it is absolutely delicious.This recipe can be used to make 4 mini loaves,or 2 larger loaves.Filled with cranberries and nuts,it is a perfect breakfast choice when entertaining for Thanksgiving,or as a hostess gift when you are visiting family and friends.

1/2 c. butter,softened
1 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 0z. sour cream
1 tsp. almond extract
1 tsp. vanilla extract
1-16oz. can of whole berry cranberry sauce
1 c. chooped walnuts or pecans

Almond Cream Glaze:
3/4 c. powdered sugar
2 c. cream
1/2 tsp. almond extract
   Stir all ingredients together and drizzle over cakes.

     In the bowl of your mixer,blend together the butter and sugar.Add the eggs.Mix well.Add the flour and sour cream,alternating between the two,beginning & ending with the flour.Stir in the extracts.
  This batter is enough to make 2 large loaves or 4 mini loaves. For the mini loaves,spoon 1/2 c. of batter into your prepared loaf pans.Spoon 3 tbsp. of cranberry sauce over the batter,and spread carefully to the edges.Sprinkle with about 2 tbsp. of nuts.Repeat layers,using batter,cranberries and nuts.If you are using only 2 larger loaf pans,spread about 1 cup of batter in the bottom ,then about 4-5 tbsp. of cranberries(or ,as much as you like),then about 3-4 tbsp. of nuts.Repeat with another layer of  batter,cranberries and nuts.
  Bake at 350 degrees for approximately 50 minutes(slightly longer if making larger loaves),or until a cake tester inserted in the middle of the cakes comes out clean.Let cool,then drizzle with Almond Cream Glaze.

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