Cranberry Coffeecake with Almond Icing

ONLY TREATS TODAY-NO TRICKS

And wow, what a yummy delicious treat I have today to offer you for your next coffee time or breakfast treat. 

Cranberry Breakfast Coffeecake with Almond Icing

Cook's Notes: The pairing of cranberry and almond elevates this coffee cake to a whole new level.  It's an Ever Ready special made just for you.

Ingredients: 

• 1/2 cup half and half, or a combination of milk and cream
• 1 teaspoon of lemon juice
• 1/2 cup butter at room temperature
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 2 teaspoons baking powder
• 2 teaspoons cinnamon or 1 tablespoon Saigon cinnamon
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1-3/4 cups whole cranberries, you can use frozen, but don't thaw.
• 3/4 cup chopped walnuts
• Optional 2 tablespoons sparkling sugar (found at Michaels or Jo-Ann stores)

Cake Directions:

• Preheat the oven to 350 degrees. Spray a 9x9 inch baking pan.
• Mix the half and half with lemon juice and set aside.
• Cream the soft butter and sugar together for about 4 minutes, scraping down the sides of your bowl as needed, until light and fluffy. This step helps lighten and aerate the cake.
• Beat in the egg and extracts, followed by the baking powder, cinnamon, and salt, and keep scraping that bowl.
• Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the half and half, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
• Gently fold in the cranberries and walnuts making sure to get them evenly distributed but not crushed.
• Spread the batter (it will be quite thick) evenly into your pan. For this step flour your hands or use a floured sheet wax paper. If not icing the cake, sprinkle sparkling sugar over the surface of the cake and then bake for about 24 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it.
  
• Let cool for 15-20 minutes in the pan before icing the cake.

Almond Icing

Ingredients:

• 2 cups powdered sugar
• 3/4 teaspoon almond extract
• 1 tablespoon of softened butter
• Half and half as needed

Directions:

• Mix powdered sugar with the extract. Slowly add in milk until desired consistency. I used a small whisk for this step.