My Country Cranberry Coffee Cake

I finally created my FAVORITE

recipe for a MOIST Coffee Cake!

Yup, It took me a couple of tries to make

it to my expectations....Well worth it!

This is super moist, even a couple day's

out...if you can stay away from it

for that amount of time ;)

I have made this using cranberries

as well as blueberries, either way is DIVINE!

(I even made one using both!)

Country Cranberry Coffee Cake

2 Egg's

2 C. Sugar

1 Stick Unsalted Butter

1 tsp. Almond extract

1 tsp. Salt

4 TBSP. Milk

Dash of Cinnamon

Zest of 1 Lemon

2 1/4 C. All Purpose Flour

2 C. Fresh or Frozen Cranberries

Preheat oven to 350
Cream together the sugar and butter for
3 minutes, then add in the egg's one at a time.
Beat until smooth, while mixing add the 
salt, extract, zest, cinnamon and milk.
In a Zip lock bag add 1/4 C. flour and the berries.
Shake to coat all the berries, set aside.
Add the 2 C. Flour to the batter, mix well.
Fold Coated Berries into batter.
Evenly spread batter into a 10" spring form
pan that has been greased.
(I like to sprinkle the top with a mixture of 
Cinnamon/Sugar)

Bake for 1 hour. Test to make sure center is done
with a toothpick. Let cool on a wire rack
until completely cooled before cutting.
Store in a covered cake pedestal.

ENJOY!
Lark