Vintage Cookbook Exploration #7 Cranberry Coffee Cake

Cranberry Coffee Cake

1/4 Pound Butter
1 Cup Sugar
2 Eggs
2 Cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Sour Cream
1 teaspoon Almond Extract (I did one glugg)
1 Can Jellied Cranberry Sauce Sliced
1/2 Cup Chopped Nuts (I used Walnuts)
1/2 teaspoon Cinnamon
2 teaspoons Sugar

Cream Butter, gradually adding sugar. Add eggs and mix well. Sift dry ingredients together and add alternately with sour cream into which you have stirred almon extract. Pour half the batter into a greast tube pan. Next add a layer of cranberry sauce, and then place remaining batter on top. Sprinkle with a mixture of nuts, sugar and cinnamon. Bake at 350 degrees for 55 minutes. Cool in iverted pan. Cake must be served the same day it is made (or frozen for future use), or it will dry out. Freezes well.

I mixed everything together for my jarring process. It makes a festive pinkish batter.