Cranberry Swirl Coffee Cake Recipe
Cranberry Swirl Coffeecake rules the list of the best tasting dishes thanks to this recipe. An incredible Cranberry Swirl Coffeecake gets its taste from Fruits. It is an effortless Dessert. Do try this and get back to me with your views.
Ingredients
4 Tbsp butter or margarine 60 mL
1 c. sugar 250 mL
2 eggs
2 c. all purpose flour 500 mL
1 tsp. baking soda 5 mL
1 tsp. baking powder 5 mL
1/2 tsp. salt 2 mL
1 c. sour cream 250 mL
1 tsp. almond extract 5 mL
6 1/2 fl.oz. tin whole cranberry sauce 184 mL tin
1/2 c. chopped walnuts 125 mL
3/4 c. icing sugar 175 mL
1/2 tsp. almond extract 2 mL
1 Tbsp warm water 15 mL
Directions
Preheat the oven to 350°F (180°C).
In a large bowl, use an electric beater to cream together the butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Add the combined dry ingredients and the sour cream alternately, beginning and ending with dry ingredients.
Continue to beat as you add the 1 tsp. (5 mL) almond extract.
Grease and flour an 8-9" (20-23 cm) tube pan or bundt pan.
Put 1/2 the nuts into the bottom of the pan.
Spoon in 1/3 of the cake batter.
Cover that with 1/2 the cranberry sauce.
Spoon in another third of the batter and the rest of the cranberry sauce.
Top with the remainder of the batter.
Sprinkle the other 1/2 of the nuts on top.
Bake at 350°F (180°C) for about 55 minutes.
Cool 5 minutes in the pan, then remove to a rack.
Combine the icing sugar, 1/2 tsp. (2 mL) almond extract and warm water and drizzle evenly over the nut covered surface of the coffee cake.
Serve warm or cold.
In a large bowl, use an electric beater to cream together the butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Add the combined dry ingredients and the sour cream alternately, beginning and ending with dry ingredients.
Continue to beat as you add the 1 tsp. (5 mL) almond extract.
Grease and flour an 8-9" (20-23 cm) tube pan or bundt pan.
Put 1/2 the nuts into the bottom of the pan.
Spoon in 1/3 of the cake batter.
Cover that with 1/2 the cranberry sauce.
Spoon in another third of the batter and the rest of the cranberry sauce.
Top with the remainder of the batter.
Sprinkle the other 1/2 of the nuts on top.
Bake at 350°F (180°C) for about 55 minutes.
Cool 5 minutes in the pan, then remove to a rack.
Combine the icing sugar, 1/2 tsp. (2 mL) almond extract and warm water and drizzle evenly over the nut covered surface of the coffee cake.
Serve warm or cold.
