Cranberry Pecan Coffee Cakes

These Cranberry Pecan Coffee Cakes make a great last minute gift idea!

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

8 oz. container sour cream

1 tsp. almond extract

1 tsp. vanilla extract

14 oz. can whole berry cranberry sauce

1 cup coarsely chopped pecans

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well.

Add eggs, one at a time, beating until blended after each addition.

Combine flour and next 3 ingredients.

Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.

Stir in extracts. Spoon 1/2 cup batter into four greased and floured 5 x 3 inch mini loaf pans.

Spoon 3 Tbsp. cranberry sauce over batter in each pan and spread to lightly to edges.

Sprinkle 2 Tbsp. pecans over cranberry sauce in each pan.

Repeat layer in each pan using remaining batter, cranberry sauce and pecans.

Bake at 350 degrees for 48-50 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on a wire rack 15 minutes, remove from pans and let cool completely on wire rack.

Drizzle Almond Cream Glaze over cooled cakes.

Almond Cream Glaze:

3/4 cup powdered sugar

2 Tbsp. whipping cream

1/2 tsp. almond extract

Stir together all ingredients. Makes 1/3 cup.

Makes 4 mini coffee cakes

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

Powered by AWS