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Cranberry Almond Coffee Cake
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1/2 cup almond paste
6 tablespoons butter, softened
1/2 cup plus 2 tablespoons sugar, divided
3 eggs
1-1/3 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/4 cups fresh or frozen cranberries
In a small mixing bowl, cream almond paste, butter and 1/2 cup sugar until fluffy.
Add two eggs, beating well after each addition. Combine 1 cup flour and baking
powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in
extracts. Gently fold in cranberries. Spread evenly into a greased 8-in. square
baking dish; sprinkle with remaining sugar. Bake at 325° for 45-55 minutes or
until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 9 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |