Cranberry Cake Recipe
Cranberry Coffee Cake
1 stick of butter
1 cup of sugar
2 eggs
1 cup of sour cream
1 teaspoon of almond extract
1 teaspoon of baking powder
1 teaspoon of baking soda
2 cups of flour
0.5 teaspoon of salt
confectionery sugar
1 teaspoon of vanilla extract
water
2 cans of jelly cranberry
quarter cup of chopped walnut
Cream butter and sugar together until smooth by hand. (Leave butter out for 20 minutes beforehand to allow it to get soft.
Add eggs and mix.
Mix in all dry ingredients in a separate bowl.
Add these dry items to the buttery mix from above.
Add the sour cream and the extract. Mix all well by hand.
Preheat the oven now to 350 F.
Lightly grease a 10 inch smooth tube pan. Not the wavy surface type of tube pan.
Place about 1.8 cans of the jelly cranberries into a medium bowl. Knife them into many different sizes – some large, some medium, and some small.
Last mixture is to place the confectionery sugar, 1 teaspoon of vanilla extract, and water drops into a small bowl and mix. Keep adding enough confectionery sugar until the mixture is a paste.
Three mixes in three bowls now. Place the confectionery sugar to the side since you will not need that now but rather at the end.
In the tube pan, add one third of the mixture, Place about one third of the cranberry jelly chunches onto the mix. Next layer is one third more of the mixture and then a third more of the cranberry jelly. Then one more layer of mix to end that bowl and one last layer of cranberry jelly. Place walnuts on top.
Cook for 50 minute to start. Then pull cake out and check with a clean knife inside the cake to see that only a small amount of wet cake is there. If not ready then cook 10 more minutes. Check and if not ready again cook some more. Do not cook more then 1 hour 10 minutes.
Cool for 1 hour. Drool the confectionery sugar onto the cake. Add a tiny bit of dry confectionery sugar.
Eat and enjoy.
Every time I make the cake it comes out different so no worries.