Sour Cream Coffee Cake
This cake can be made with numerous different fillings. I've tried it with Whole Cranberry Sauce (which is absolutely delicious), fig preserves, peach jam, date & nut filling and homemade strawberry jam. Experiment with your favorite jam, but make sure you try the Cranberry Sauce, it is delicious.
|| In a mixing bowl beat the following together:
* 2 eggs
* 1 c. sugar
* 1 stick melted butter
* 1 c. sour cream
* 1 tsp. Almond Extract
Beat until fluffy.
* 2 c. flour
* 1 1/2 tsp salt
* 1 tsp Baking Soda
|| Spray or grease a bundt pan, preheat oven to 350F
Open a can of Whole Berry cranberry Sauce & cut into thin layers, or use about 1 1/2 c. of your favorite filling.
|| Spoon your filling (whatever you choose, in this photo I am using home-canned Fig Preserves. Put a layer of batter, a layer of filling, a layer of batter, a layer of filling, repeat. Make sure the last layer is batter.
||Bake at 350 F for about 30 minutes, or until golden brown. Place on a cooling rack for 5 minutes. Then place a plate over the top of the pan (careful, it will still be hot!) and invert.
Allow it to rest on the plate for a few minutes.
|| In a small bowl combine
* 1 1/2 c. Confectioners Sugar
* 1 tsp Almond Extract
* 2-4 T. Hot Water
Mix to create a nice glaze and then add 1/2 chopped walnuts. Pour over the top of the cake.
Liss Notes on Variations:
For variety you can make a date filling using 1 c. chopped dates, 1/3 c. orange juice and 1/4 c. chopped walnuts. Bring the dates and orange juice to a simmer over low heat until it makes a nice sauce. Cool and use in place of the cranberry sauce. This is very Very yummy during the holidays and Never lasts long no matter what kind of filling I use.