Cranberry Coffee Cake
Cranberry Coffee Cake
Ingrediënten
Prep: 15 minutes | Cook: 40 minutes | Servings: 10
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup margarine
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon almond extract
- 1 16 ounce can whole berry cranberry sauce
Icing:
- 1 cup confectioners’ sugar
- 1 tablespoon almond extract
- Water as needed
Instructies
- Preheat the oven to 350°F (175°C).
- Grease and flour a fluted tube pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar and margarine until creamy.
- Add sour cream, eggs, and 1 teaspoon almond extract to the sugar mixture; beat until smooth.
- Pour the sugar mixture into the flour mixture and mix to form a smooth batter.
- Pour 1/3 of the batter into the prepared pan.
- Pour the cranberry sauce into a bowl and stir.
- Spread half of the sauce over the batter in the prepared pan.
- Pour another 1/3 of the batter over the cranberry sauce, and spread the remaining half of the cranberry sauce over the batter.
- Top with the remaining 1/3 of the cake batter.
- Bake in the preheated oven until golden and cooked through, about 40 minutes.
- In a bowl, whisk confectioners’ sugar and 1 tablespoon almond extract together until smooth, adding enough water for the icing to reach a drizzling consistency.
- Drizzle the icing over the cake.
Notes / Tips / Wine Advice:
Nutrition Facts (Per Serving):
- Calories: 470.1
- Protein: 4.7g (9% DV)
- Carbohydrates: 69.5g (22% DV)
- Fat: 19.6g (30% DV)
- Cholesterol: 47.3mg (16% DV)
- Sodium: 485.1mg (19% DV)
