Cranberry Almond Coffee Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 1/2 cup almond paste
• 6 tablespoons salted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar
• 3/4 cup egg substitute (egg beaters)
• 1 cup all-purpose flour
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons almond extract
• 2 1/4 cups cranberries (fresh or frozen)

Recipe

• 1 preheat oven to 325°f; grease an 8 inch square baking dish.
• 2 in a small bowl, cream together almond paste, salted butter and the ½ cup of granulated sugar until fluffy.
• 3 add the egg substitute, beating well.
• 4 in a separate bowl, sift together the all purpose flour and baking powder and stir into the creamed mixture.
• 5 stir in almond extract; gently fold in cranberries.
• 6 spread evenly into the baking dish you greased at the start of this recipe and sprinkle with the remaining 2 tablespoons granulated sugar.
• 7 bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center of the cake, comes out clean.
• 8 cool in the pan on a wire rack before serving.
• 9 a good candidate for oamc, too; simply wrap tightly, freeze until needed; then thaw overnight, slice and "warm" each slice briefly in the microwave before serving.