"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Ripple Sour Cream Coffee Cake Recipe

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This recipe for Cranberry Ripple Sour Cream Coffee Cake, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 15, 2008


2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1/2 teaspoon almond extract
2 eggs
8 oz sour cream
8 oz whole cranberry sauce
1/2 cup chopped pecans

Combine flour, baking powder, soda and sal in bowl.

Cream butter and sugar; mix in eggs; add sour cream and flour mixture; add almond extract.

Grease and flour bundt pan.

Sprinkle bottom of pan with 1/2 cup pecans. Spoon 1/2 batter into pan. Layer with 1/2 can (4 oz) cranberries. Add remaining batter and carefully spread over cranberry mixture. Top with remaining cranberries. Top with remaining pecans.

Bake at 350 for 40-50 minutes.

Number Of Servings:
Number Of Servings:




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