Time 1h Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan. Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.
Time 50m Yield 1 cake, 8 serving(s) Number Of Ingredients 12 Steps:
Combine sourdough starter, oil and egg. Stir together dry ingredients and add to sourdough mixture. Put dough into greased 9 inch square pan. Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter. Bake for 35 minutes at 350 degrees.
Time 1h20m Yield 12-16 servings. Number Of Ingredients 18 Steps:
In a bowl, combine the first 14 ingredients; mix well. Fold in dried cranberries. Pour into a greased and sugared 10-in. tube or fluted tube pan. Combine topping ingredients; sprinkle over batter. Bake at 325° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Time 1h15m Yield 1 bundt cake, 12 serving(s) Number Of Ingredients 15 Steps:
Cream butter and sugar. Add eggs. Add dry ingredients alternately with sour cream to creamed mixture. Stir in almond extract. Pour 1/2 batter into greased and floured bundt pan. Add 1/2 cranberry sauce, spread evenly over batter Pour remaining batter over cranberry sauce. Top with remaining cranberry sauce. Sprinkle with pecans. Bake at 350°F in a preheated oven for 55 mins. GLAZE: Stir ingredients together well. Spread or drizzle Glaze on cake while cake is still warm.
Yield 14 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan. Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed. Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract. Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top. Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top. To Make Glaze: Mix together confectioners’ sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.
Time 1h20m Yield 16 servings. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. , Bake 60-65 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack., For glaze, in a small bowl, mix confectioners’ sugar, extract and enough water to reach a drizzling consistency. Spoon over cooled coffee cake.
