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    You are in: Home / Recipes / Cranberry Almond Coffee Cake Recipe
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    Cranberry Almond Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Cookin'withGas's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F; grease an 8 inch square baking dish.
    2. 2
      In a small bowl, cream together almond paste, salted butter and the ½ cup of granulated sugar until fluffy.
    3. 3
      Add the egg substitute, beating well.
    4. 4
      In a separate bowl, sift together the all purpose flour and baking powder and stir into the creamed mixture.
    5. 5
      Stir in almond extract; Gently fold in cranberries.
    6. 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. 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. 8
      Cool in the pan on a wire rack before serving.
    9. 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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    Nutritional Facts for Cranberry Almond Coffee Cake

    Serving Size: 1 (100 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 277.6
     
    Calories from Fat 108
    39%
    Total Fat 12.0 g
    18%
    Saturated Fat 5.3 g
    26%
    Cholesterol 20.5 mg
    6%
    Sodium 133.9 mg
    5%
    Total Carbohydrate 37.3 g
    12%
    Dietary Fiber 2.2 g
    8%
    Sugars 19.7 g
    78%
    Protein 5.7 g
    11%

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