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Enjoy this recipe from Best-Loved Baking Recipes.
Submitted by: from
1/2 c. butter softened 1 c. sugar 2 eggs 2 c. all-purpose flour 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 8 oz. container sour cream 1 t. almond extract 1 vanilla extract 16 oz. can whole-berry cranberry sauce 1 c. coarsely chopped pecans 3/4 c. powdered sugar 2 T. whipping cream 1/2 t. almond extract
Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in extracts. Spoon 1/2 c. batter into each of 4 greased and floured 5”x3” mini loaf pans. Gently stir cranberry sauce. Spoon 3 tablespoons cranberry sauce over batter in each pan and spread lightly to edges; sprinkle 3 tablespoons pecans over cranberry sauce in each pan. Repeat layers in each pan using remaining batter, cranberry sauce and pecans. Bake at 350 degrees for 48 to 50 minutes, until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes, remove from pans and cool completely on wire rack. While rolls cool, combine powdered sugar, whipping cream and almond extract in a bowl; mix well to a glaze consistency. Drizzle glaze over cooled cakes. Makes 4 mini coffee cakes. | |
 
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Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in extracts. Spoon 1/2 c. batter into each of 4 greased and floured 5”x3” mini loaf pans. Gently stir cranberry sauce. Spoon 3 tablespoons cranberry sauce over batter in each pan and spread lightly to edges; sprinkle 3 tablespoons pecans over cranberry sauce in each pan. Repeat layers in each pan using remaining batter, cranberry sauce and pecans. Bake at 350 degrees for 48 to 50 minutes, until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes, remove from pans and cool completely on wire rack. While rolls cool, combine powdered sugar, whipping cream and almond extract in a bowl; mix well to a glaze consistency. Drizzle glaze over cooled cakes. Makes 4 mini coffee cakes. |
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