Cranberry Almond Coffee Cake
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
9
ingredients
- 118.29 ml almond paste
- 88.74 ml salted butter, softened
- 118.29 ml granulated sugar
- 29.58 ml granulated sugar
- 177.44 ml egg substitute (Egg Beaters)
- 236.59 ml all-purpose flour
- 78.78 ml all-purpose flour
- 4.92 ml baking powder
- 7.39 ml almond extract
- 532.32 ml cranberries (fresh or frozen)
directions
- Preheat oven to 325°F; grease an 8 inch square baking dish.
- In a small bowl, cream together almond paste, salted butter and the ½ cup of granulated sugar until fluffy.
- Add the egg substitute, beating well.
- In a separate bowl, sift together the all purpose flour and baking powder and stir into the creamed mixture.
- Stir in almond extract; Gently fold in cranberries.
- Spread evenly into the baking dish you greased at the start of this recipe and sprinkle with the remaining 2 tablespoons granulated sugar.
- Bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center of the cake, comes out clean.
- Cool in the pan on a wire rack before serving.
- 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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RECIPE SUBMITTED BY
CookinwithGas
United States