Here is a recipe that I don’t get to make much. But I still love it. Great idea for Thanksgiving morning or the day after (use left over cranberry sauce) Coffee Cake and a cup of fresh coffee before you hit those Black Friday Sales!!
Cranberry Coffee Cake
Prep Time: 20 Minutes
Cook Time: 55 Minutes
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 (8 ounce) can whole cranberry sauce
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
Yes, that’s right this post says Jiffy cornbread. I was originally going to write about something else but Sunday dinner inspired this post. Growing up there was always some type of bread to go with dinner, whether it be biscuits, yeast rolls (yes, made from scratch), cornbread or spoonbread. You just knew that you were having brad with EVERY Sunday dinner, you just didn’t know what kind. Then you had to decide which recipe was going to be used lol.
I love me some Jiffy cornbread, shoot I love cornbread in general. Call me ‘country’ if you want, I don’t care. LOL Jiffy gives you so many options. There is a recipe on the back of the box for the cornbread, so you can use that. Me…… well I add some extra stuff in mine, I’ll add about 2 teaspoons of vanilla extract and a tablespoon of mayonnaise. The vanilla was an accident and has stuck with me for years and the mayo is something I got from my gramma. It does make the cornbread a little fluffier. I love it this way.
Now there are times where I will add other items like broccoli (about 2 cups) and cheese (about 1 cup, shredded); cheesy broccoli cornbread is so good and you get your veggies. Other times I’ll make hush puppies and add 1/2 cup of finely chopped onions and 1/4 cup of flour. You can’t always find hush puppies in the store, so why not make your own.
Do you have any variations of cornbread? Let me know!!
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Happy Tuesday everyone! I hope you all enjoyed your weekend. This weeks Taste Test Tuesday is from Tastefully Simple’s standard line. It’s Nana’s Apple Cake.
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Nana’s Apple Cake
Did you have guests pop over for a visit? Need a treat for your child’s classroom? Or maybe you just want a quick dessert to go with tonight’s dinner. Nana’s Apple Cake Mix is just the thing for you. Made with just chopped apples and eggs, this sweet cinnamon-spiced cake in ready in just under an hour.
If you don’t have any apples on hand, applesauce, pears, peaches, canned pumpkin, pineapples and mandarin oranges work too. You can add walnuts to give it a crunch. Nana’s Apple Cake is a great choice for brunch or even just a snack. It’s a kosher product and makes about 9 servings.
You can check out my website for more recipes. Thanks for stopping by today and sure to grab a piece of Nana’s Apple Cake before you leave.