Cranberry Almond Coffee Cake

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Recipe by CookinwithGas

From Taste of Home magazine, Vol. 14, No. 6, December January 2007 and adapted slightly, replacing 3 large eggs with the equivalent of egg substitute...Make this for a new Thanksgiving, Christmas or Easter brunch tradition!

Ingredients Nutrition


  1. Preheat oven to 325°F; grease an 8 inch square baking dish.
  2. In a small bowl, cream together almond paste, salted butter and the ½ cup of granulated sugar until fluffy.
  3. Add the egg substitute, beating well.
  4. In a separate bowl, sift together the all purpose flour and baking powder and stir into the creamed mixture.
  5. Stir in almond extract; Gently fold in cranberries.
  6. Spread evenly into the baking dish you greased at the start of this recipe and sprinkle with the remaining 2 tablespoons granulated sugar.
  7. Bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center of the cake, comes out clean.
  8. Cool in the pan on a wire rack before serving.
  9. A good candidate for OAMC, too; simply wrap tightly, freeze until needed; Then thaw overnight, slice and "warm" each slice briefly in the microwave before serving.

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