Cranberry Almond Coffee Cake
- 1/2 cup almond paste
- 6 tablespoons butter, softened
- 1/2 cup plus 2 tablespoons sugar, divided
- 3 eggs
- 1-1/3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2-1/4 cups fresh or frozen cranberries
- In a small bowl, cream almond paste, butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries.
- Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325u0b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
almond paste, butter, sugar, eggs, flour, baking powder, almond, vanilla, cranberries
Taken from www.tasteofhome.com/recipes/cranberry-almond-coffee-cake/ (may not work)