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Full Online Book HomeLearning KitchenFruit - Cranberry - Cranberry Swirl Coffeecake
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Fruit - Cranberry -  Cranberry Swirl Coffeecake Post by :ber10 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2829

Click below to download : Fruit - Cranberry - Cranberry Swirl Coffeecake (Format : PDF)

Fruit - Cranberry - Cranberry Swirl Coffeecake

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, (to make the sauce, follow the directions on any package of fresh cranberries), or one 8-ounce can of whole cranberry sauce


Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan). Grease and flour one 9 or 10 inch tube pan.

Cream together the butter and the sugar until light. Add the eggs and mix well.

Combine the flour, baking powder, baking soda and salt. With mixer running, add the flour mixture alternately with the sour cream or yogurt to the butter mixture. Mix well. Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.

Bake at 350 degrees F (175 degrees C) around 55 minutes.

Makes 1 - 9 or 10 inch tube pan (12 servings).
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Pancakes, waffles, and even ice cream get a flavor boost with a generous pour of this sweet-tart syrup. Source: Better Homes and Gardens 2-1/2 cups cranberry juice 1 cup cranberries 3/4 cup light-colored corn syrup 1/4 cup sugar In a medium saucepan combine cranberry juice, cranberries, corn syrup, and sugar. Stir to dissolve sugar. Bring to a rolling boil over medium-high heat. Reduce heat to medium. Boil 30 to 40 minutes or until reduced to 2-1/2 cups. Pour syrup through a small-mesh strainer or a strainer lined with 100-percent-cotton cheesecloth. Discard cranberries. Cover and store syrup in the refrigerator for up
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------------ -------------------------------- 1/4 pound (1 stick) butter 1 cup sugar 2 eggs -- unbeaten 1 teaspoon baking powder 1 tablespoon baking soda 2 cups flour 1 teaspoon salt 1/2 pint sour cream 1/2 cup walnuts or pecans – finely chopped 1 can (15 oz) whole cranberry sauce 1 teaspoon almond extract Topping: 3/4 cup confectioner's sugar 1 tablespoon warm water 1/2 teaspoon almond extract Heat Oven to 350 degrees, and grease 8 inch tube pan. Cream butter and sugar gradually. Add eggs one at a time. Reduce mixer speed and add dry ingredients, (which have been sifted together) Alternate with sour
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