Name: Cranberry Sour Cream Coffee Cake
Yield: 4 servings
Ingredients: Crisco Original No-Stick Cooking Spray; 1 cup butter softened; 1 cup sugar; 2 large eggs; 1/2 teaspoon almond extract; 2 cups Martha White(R) Self-Rising Flour; 1 cup sour cream; 1 cup whole berry cranberry sauce; 1/2 cup blanched almonds chopped, toasted*; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Servings: 4 persons

Crisco Original No-Stick Cooking Spray
1 cup butter softened
1 cup sugar
2 large eggs
1/2 teaspoon almond extract
2 cups Martha White(R) Self-Rising Flour
1 cup sour cream
1 cup whole berry cranberry sauce
1/2 cup blanched almonds chopped, toasted*
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

1
HEAT oven to 350u00b0F. Coat 13 x 9-inch pan with no-stick cooking spray.
2
BEAT butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs and almond extract. Add flour alternately with sour cream, beginning and ending with flour. Pour batter into prepared pan. Spoon cranberry sauce over batter. Spread slightly but do not try to cover batter. Sprinkle evenly with almonds.
3
BAKE 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool on wire rack 5 minutes. Stir together powdered sugar, milk and vanilla in small bowl. Drizzle over warm cake.
4
TIP: *To toast almonds: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. Cool.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry Sour Cream Coffee Cake

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