1/2 cup blanced slivered or sliced almonds, toasted
3/4 cup confectioners sugar
2 TBS. (1 oz.) milk
1/2 tsp. almond extract
Spread almonds in an ungreased 9 inch round cake pan and bake in a
preheated 350 degree oven for 8 to 10 minutes until they are a
light golden brown.
Preheat oven to 350 degrees. Grease and flour a nine inch tube
pan or bundt pan.
In a large bowl, beat the butter and sugar till smooth. Beat in
the eggs, then the buttermilk or yogurt and almond extract.
Scrape the sides and bottom of the bowl, and beat briefly again,
to make sure everything is well combined. Add the baking powder,
baking soda, flour, and salt, 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 the cake for 55 minutes, tenting it with foil for the final
15 minutes. When it is done, a cake tester inserted into the
thickest part will come out clean, and the top will spring back
when you press it gently. Remove the cake from the oven, and cool
it in pan for 5 minutes. After 5 minutes, turn it out of the pan
onto a rack set over a piece of parchment, and stir together the
Drizzle the thin glaze over the warm cake. Let the cake cool
completely before serving or serve it warm, if you don't mind it
crumbling a bit.
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