Sally's Cranberry Coffee Cake
Sally'S Cranberry Coffee Cake is an moderately easy dinner. Made with 3/4 c. margarine, softened, 1 1/2 c. sugar, 3 eggs, 1 1/2 tsp. almond extract and 3 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In large bowl, cream margarine and sugar until light.
Add eggs, one at a time, beating thoroughly after each addition.
Beat in almond extract.
Sift together flour, baking powder, soda and salt.
Add to creamed mixture alternately with sour cream, beating well after each addition.
Spoon a third of batter into greased and floured Bundt or other 12-cup tube pan.
Crumble a third of cranberry sauce over batter.
Repeat layers two more times, ending with cranberry sauce.
Sprinkle nuts over top.
Bake at 350Β° for 1 hour or until cake tests done.
Cool in pan 5 minutes.
Remove from pan and cool on wire rack.
Serve warm or cooled.
Drizzle glaze over top.
Serves about 20.
π· Perfect Pairings
Complete your meal with these
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