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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:
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