|Secret Ingredient Cranberry Sour Cream Coffee Cake|
Enough about babies, because I'm sure there's plenty more of that to come! Let's talk about this coffee cake. I made it for a brunch with friends in December, and wasn't planning on blogging it, especially since I have a similar coffee cake already on The Sweets Life. Then I took a bite of the cake as I was arranging pieces on a platter and I immediately went to grab my camera. This coffee cake needs to be shared--it's definitely something special! I credit the almond extract, which I'm convinced makes everything special (like these amazing cookies!). Here, it transforms a pretty basic coffee cake into something unforgettable! If you're having a hard time finding cranberry sauce this time of year, you should be able to substitute your favorite kind of jam with no problems!
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1. Preheat oven to 350F. Grease a 9 x 13 inch pan and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
2. Add eggs one at a time, beating after each addition. In a separate bowl, combine flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients with the sour cream, beating well after each addition. Mix in almond extract.
3. Spread half of the batter into prepared pan. Top with cranberry sauce and finish with remaining batter, spreading carefully to cover over sauce. Sprinkle with pecans. Bake for 40-45 minutes or until an inserted toothpick comes out clean. Allow to cool completely. Sprinkle with powdered sugar just before serving.