Cranberry Almond Coffee Cake
Submitted by cwcdesign on November 18, 2014 at 12:01 pm

A traditional Bundt cake with almonds, almond extract and whole cranberry sauce. Really delicious. This came from The Mystic Seaport Christmas Cookbook.

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup sugar
2 eggs
2 teaspoons almond extract
1 ½ cups sour cream, (3/4 pint)
1 16 ounce can whole cranberry sauce
½ cup chopped almonds

Glaze
¾ cup confectioner's sugar
2 tablespoons warm water
½ teaspoon almond extract

Preheat oven to 350º. Grease and flour well a 10 tube or bundt pan.

Mix together flour, baking powder, baking soda and salt.

Cream together butter and sugar; beat well. Add eggs, beating well after each addition. Mix in almond extract.

Stir in flour, alternating with sour cream.

Sprinkle nuts in bottom of pan. Spoon half batter into pan; spoon in half cranberry sauce. Spoon in remaining batter; then remaining cranberry sauce. Swirl.

Bake for 45 to 55 minutes. Cool 5 to 10 minutes. Mix together glaze ingredients. Remove cake from pan and glaze.

NOTE: Regarding chopped almonds. The original recipe said to put the almonds on after you layer in the batter. That's fine if you use a tube pan and that becomes the top of the cake. If it's a bundt pan, put the nuts in first as I did in the recipe -otherwise they all fall off the bottom.

comments
Submitted by dachshundlady on Thu, 2014-11-20 11:08.
Bet it also would be good with orange zest or oil in lieu of almond.