Easy to make tart but sweet cake, good for small portions in cupcake liners.
This is a super easy seasonal cake to make when you need to take something to a party. Tart, but sweet, it’s got a refreshing taste — a nice break for the palate when there are too many sweet things to eat.
Cranberry Coconut Almond Holiday Cake Bars
A tart but sweet cake, good for small portions in cupcake liners.
Ingredients
- 3 eggs
- 2 cups sugar
- 3/4 cup butter softened
- 1 tsp vanilla
- 1 tsp almond extract
- 2 cups flour
- 1/4 tsp salt
- 12 ounces FRESH cranberries
- 1 cup shredded sweetened coconut
- 1-1/2 cups slivered almonds separated
- Wilton white crystal sugar sprinkles
- Cupcake liners
Instructions
- Preheat oven to 350 degrees.
- With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. (The eggs work as your leavening agent in this recipe, so be sure to follow this step closely.)
- Add the butter, vanilla and almond extract and beat for two more minutes.
- Stir in the flour and salt until just combined.
- Add the cranberries, coconut and 3/4 cup of the almonds and stir to mix throughout. The batter will be very thick.
- Spread batter in a buttered 9x13 pan (insulated, if you have one).
- Sprinkle with remaining almond slivers and Wilton large white crystal sugar sprinkles.
- Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
- Let cool completely before cutting into small pieces, about 1"x2" and place in cup cake liners.
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