Tangy sour cream coffee cake is layered with sugared cranberries and almonds for a true taste of the Christmas season. This recipe makes two 8 inch cakes, one to give and one to keep!
Cranberries have been a common theme on this blog ever since they came into season. First there was Air Fryer Cranberry Baked Brie (which I've made 3 times since), then Champagne Cranberry Sauce, and most recently Cranberry-Oat Crumble Bars. I use them so much in winter months that I've developed a flavor memory. Each time I enjoy them I am reminded of happy times with family and friends around the holidays.
This coffee cake is sure to create some happy memories! Layers of brown sugar-coated cranberries and almonds are baked into a single layer cake. I've developed this recipe for two cakes, so that you can have one to enjoy -and in the spirit of the season- one to give.
Continued, click to read more...
Cranberries have been a common theme on this blog ever since they came into season. First there was Air Fryer Cranberry Baked Brie (which I've made 3 times since), then Champagne Cranberry Sauce, and most recently Cranberry-Oat Crumble Bars. I use them so much in winter months that I've developed a flavor memory. Each time I enjoy them I am reminded of happy times with family and friends around the holidays.
This coffee cake is sure to create some happy memories! Layers of brown sugar-coated cranberries and almonds are baked into a single layer cake. I've developed this recipe for two cakes, so that you can have one to enjoy -and in the spirit of the season- one to give.
Continued, click to read more...
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