Brrrr! What a cold day! I cranked up the heat for the first time this season and even Duke seems thankful for that. He was trying to burrow his 75 pound body under my blanket this morning. I guess even southern California dogs are wimpy when it comes to temps dropping below 50.
Since it’s cold in most areas, I suggest turning on the oven and baking! Any excuse to bake at Cozycakes Cottage. Might I suggest this yummy cake from Gooseberry Patch? While fresh cranberries are fabulous to bake with, this requires a can of cranberry sauce which you might have hanging around your pantry after Thanksgiving sales. So easy. You can serve it for breakfast as a coffee cake, but we also enjoy it for dessert and tea time.
Merry Christmas, friends! Stay warm and toasty!
This recipe is from Gooseberry Patch’s Christmas in the Country book and shared by Evelyn Love of Standish, ME. Thanks, Evelyn!
Cranberry Swirl Coffee Cake
- •1/2 cup margarine, softened (I use unsalted butter)
- •1 cup sugar
- •2 eggs, beaten
- •2 cups all-purpose flour
- •1 tsp. baking powder
- •1 tsp. baking soda
- •1/2 tsp. salt
- •8-oz. container sour cream
- •1 tsp. almond extract
- •1/2 tsp. vanilla extract
- •16-oz. can whole-berry cranberry sauce, divided
- •1/2 cup chopped nuts
- •TOPPING: ¾ cup powdered sugar, ½ tsp. almond extract, 1 to 3 T. warm water.
- Mix together margarine and sugar until smooth. Add eggs, one at a time; set aside. Combine flour, baking powder, baking soda and salt in a large bowl. Add to margarine mixture, alternating with sour cream. Stir in extracts; mix well. Pour half the batter into a greased 8" tube pan; add half the cranberry sauce and swirl around with a knife. Add remaining batter; top with remaining cranberry sauce, swirling around with a knife. Sprinkle with nuts. Bake at 350° for 50 minutes; cool for 5 minutes. Remove to rack; drizzle with topping. Serves 16.
- Topping: Combine powdered sugar and extract; add water one tablespoon at a time to make it a drizzling consistency.