Prep 10 mins
Cook 55 mins
Here's what you do. While the leftovers are being dealt with Thursday night, scoop out a cup or so of cranberry sauce and put it in a special spot in the fridge. Sunday morning, make the following coffeecake. You'll have it on hand to serve holiday-weekend visitors, or the straggling remnants of your visiting family. At last -- an almost guilt-free solution to residual cranberry sauce! The glaze is, of course, optional.
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1 cup Splenda Sugar Blend for Baking
- 2 large eggs
- 1 cup fat-free buttermilk or 1 cup yogurt
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups unbleached all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup cranberry sauce (whole berry is preferable)
- 1⁄2 cup blanched slivered almond, toasted
- 3⁄4 cup confectioners' sugar
- 2 tablespoons milk
- 1⁄2 teaspoon almond extract
- In a large bowl, cream together margarine or butter and sugar. Beat in eggs, buttermilk or yogurt, and almond extract. In a separate bowl, mix together baking powder, baking soda, flour and salt. Add all at once to the wet ingredients, stirring just to blend.
- Grease and flour a tube pan. Spoon half of batter into pan. Spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.
- Bake coffeecake in a preheated 350°F oven for 55 minutes, or until cake tests done. Remove from oven, and cool in pan for 5 minutes. While cake is cooling, make glaze by mixing the confectioners' sugar, milk and almond extract. Turn cake out of pan, and dribble glaze over warm cake. Let cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit!).
Yummy!! Even though, for some reason it sank in the middle after I took it out of the oven. I suspect that wouldn't have happened if I had used a tube pan,but I didn't have one, so made it in an ordinary round cake tin.