COTTAGE LIFE RECIPE CONTEST WINNER, 2001

FIRST PRIZE:

Cranberry Coffee Cake // Sandra Cameron 

Ingredients 

1/2 cup shortening (125 ml)
1 cup granulated sugar (250 ml)
2 eggs
2 cups all-purpose flour (500 ml)
1 tspbaking powder (5 ml)
1 tspbaking soda (5 ml)
1/2 tsp salt (2 ml)
1 1/2 cupssour cream (375 ml)
1 1/4 cupswhole berry cranberry sauce (300 ml)
2 tspalmond extract (10 ml)
1/2 cup pecans, chopped (optional) (125 ml)
1 cup icing sugar, sifted (250 ml)
Instructions:

1. Cream shortening and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating thoroughly after each.
2. Combine flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with sour cream.
3. Combine cranberry sauce and almond extract. Spread half of batter in greased 10" (4 L) tube pan. Spread half of cranberry mixture over batter. Repeat with remaining batter and sauce. Sprinkle with nuts. Bake in preheated 350º F (180º C) oven 45-55 minutes, or until toothpick inserted in centre comes out clean. Cool in pan on wire rack 20 minutes, then remove from pan and cool completely.
4. To decorate, mix icing sugar and enough water to make a drizzling consistency. Add a few drops of almond extract, if desired. Drizzle over cake. Makes about 12-16 servings.

Cottage Tips:
  1. If you don't like almond flavouring, reduce it to 1 tsp (5 ml) or replace with vanilla.