1 cup butter or margarine, softened
1 cup granulated sugar
2 cups self-rising flour
1 (8 ounce) container sour cream
1/2 teaspoon almond extract
1 cup whole berry cranberry sauce
1/2 cup chopped almonds
Cream butter. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Add flour alternately with sour cream, beginning and ending with flour. Stir in almond extract.
Pour batter into a greased 13 x 9-inch pan. Spread cranberry sauce evenly over batter, and sprinkle with almonds. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Drizzle coffee cake with Glaze.
1 cup sifted confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Combine all ingredients, stirring until smooth.
Grandma Gwendolyn Brown
Baking & Desserts
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