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Cranberry Almond Coffee Cake
Ingredients:
1/2 c. almond paste
6 Tbs. butter, softened
1/2 c. plus 2 Tbs. sugar, divided
3 eggs
1 1/3 c. flour, divided
1 tsp. baking powder
1 tsp. almond extract
1/2 tsp. vanilla extract
2 1/4 c. fresh or frozen cranberries
1/2 c. almond paste
6 Tbs. butter, softened
1/2 c. plus 2 Tbs. sugar, divided
3 eggs
1 1/3 c. flour, divided
1 tsp. baking powder
1 tsp. almond extract
1/2 tsp. vanilla extract
2 1/4 c. fresh or frozen cranberries
Directions:
In a small bowl, cream almond paste, butter and 1/2 c. sugar until fluffy. Add 2 eggs, beating well after each addition. Combine 1 c. flour and baking powder; add to creamed mixture. Beat in remaining egg and flour. Stir in extracts. Gently fold in berries. Spread evenly into a greased 8" square baking dish; sprinkle with remaining sugar. Bake at 325 for 45-55 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
Makes 9 Servings
In a small bowl, cream almond paste, butter and 1/2 c. sugar until fluffy. Add 2 eggs, beating well after each addition. Combine 1 c. flour and baking powder; add to creamed mixture. Beat in remaining egg and flour. Stir in extracts. Gently fold in berries. Spread evenly into a greased 8" square baking dish; sprinkle with remaining sugar. Bake at 325 for 45-55 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
Makes 9 Servings
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