Cranberry Almond Coffee Cake
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 stick (8 Tbsp.) butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp. almond extract
- 1 cup Hood® Sour Cream
- 1 cup whole berry cranberry sauce
- 1/4 cup slivered almonds
Preheat oven to 350˚F. Grease and flour a 9-inch tube pan with a removable bottom.
In a medium mixing bowl, combine flour, baking soda, baking powder, and salt. Reserve.
In the mixing bowl of an electric mixer, beat the butter and sugar together until well combined. Add eggs one at a time, mixing well after each addition. Add almond extract and mix well.
Add half of the flour mixture and half of the sour cream alternately with the sour cream to the butter and egg mixture. Do not overbeat.
Place half the batter (about 1 ½ cups) in prepared pan, and spread evenly. Spread the cranberry sauce evenly on top of the batter.
Add remaining batter to the pan, spreading evenly to form the top layer. Top with slivered almonds.
Bake for 30 to 35 minutes or until a toothpick inserted near the middle of the cake comes out clean. Remove cake from pan and allow to cool on a wire rack.
Per serving: Calories: 307, Carbohydrate: 43 grams, Fat: 13 grams, Saturated fat: 7 grams, Protein: 4 grams, Cholesterol: 49 milligrams, Sodium: 322 milligrams, Calcium: 64 milligrams.