Cranberry Almond Coffee Cake
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 stick (8 Tbsp.) butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp. almond extract
- 1 cup Hood® Sour Cream
- 1 cup whole berry cranberry sauce
- 1/4 cup slivered almonds
Directions
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STEP 1
Preheat oven to 350˚F. Grease and flour a 9-inch tube pan with a removable bottom.
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STEP 2
In a medium mixing bowl, combine flour, baking soda, baking powder, and salt. Reserve.
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STEP 3
In the mixing bowl of an electric mixer, beat the butter and sugar together until well combined. Add eggs one at a time, mixing well after each addition. Add almond extract and mix well.
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STEP 4
Add half of the flour mixture and half of the sour cream alternately with the sour cream to the butter and egg mixture. Do not overbeat.
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STEP 5
Place half the batter (about 1 ½ cups) in prepared pan, and spread evenly. Spread the cranberry sauce evenly on top of the batter.
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STEP 6
Add remaining batter to the pan, spreading evenly to form the top layer. Top with slivered almonds.
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STEP 7
Bake for 30 to 35 minutes or until a toothpick inserted near the middle of the cake comes out clean. Remove cake from pan and allow to cool on a wire rack.
Per serving: Calories: 307, Carbohydrate: 43 grams, Fat: 13 grams, Saturated fat: 7 grams, Protein: 4 grams, Cholesterol: 49 milligrams, Sodium: 322 milligrams, Calcium: 64 milligrams.
