CRANBERRY ALMOND COFFEE CAKE
I made this delicious coffee cake a week after receiving my Dec/Jan 2007 TOH magazine. We loved it, so much that I made another the next week and used dried cherries. I had to use the other half of the almond paste. There is also a recipe for almond paste I will post with this recipe. I never made it, not sure how it is, sounds...
Provided by Cassie *
Categories Fruit Desserts
Time 55m
Number Of Ingredients 15
Steps:
- 1. 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.
- 2. Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325° for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- 3. To make your own almond paste: Place almonds in food processor; cover and process until smooth. Add confectioners' sugar, egg white, extract and salt; cover and process until smooth. Divide almond paste into 1/2 cup portions; place in airtight containers, Refrigerate for up to 1 month.
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