Recipe: Mayonnaise Cake (using cake mix) and Cranbery Almond Coffee Cake

Dear flhomeschoolmom, I'm truly sorry about all the challenges that life is giving you! I hope that we can at least help you to piece some of your recipe collection back together. Here's a start:

The second recipe in this post from Gladys might be very close to one of the recipes you're looking for:

Super Moist Mayo Cake with Variations (using cake mix)

And below are some recipes for you to check out that fit your description for the Cranberry Almond Coffee Cake. I hope one of them is the one! Please feel free to continue to request recipes as you remember them. - Betsy

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CRANBERRY COFFEE CAKE WITH ALMOND GLAZE
(13x9-inch)

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. almond flavoring
1 (8 oz) can whole cranberry sauce
1/2 cup slivered or sliced almonds
Almond Icing (recipe follows)

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Combine flour, baking soda, baking powder and salt together; set aside.

Cream butter and sugar together. Add eggs to creamed mixture; mix. Add dry ingredients to creamed mixture alternately with sour cream. Mix in almond flavoring.

Spread half of the batter in prepared pan. Spread all of the cranberry sauce over batter. Spread remaining batter over sauce. Top with almonds.

Bake at 350 for 45-50 minutes. Drizzle with icing while cake is still warm.

ALMOND ICING

1 cup powdered sugar
2 tbsp. warm water
1/4 tsp. almond flavoring

Mix all ingredients for the icing together. Drizzle over cake while cake is still warm.

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CRANBERRY COFFEECAKE
(13x9 or square pans, using self-rising flour)

1 cup (2 sticks) butter or margarine, softened
1 cup sugar
2 eggs
1/2 tsp. almond extract
2 cups sifted self-rising flour
1 cup (8 oz.) sour cream
1 (8 oz.) can whole cranberry sauce
1/2 cup slivered almonds
Icing (optional, recipe follows)

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan or 2 square cake pans.

Mix butter and sugar together. Add eggs, one at a time. Add extract. Gradually add flour, mixing well, after each addition.

Pour batter into prepared pan(s). Spoon cranberry sauce on top of the batter, spreading it slightly. Sprinkle with almonds.

Bake at 350 degrees F for 35-40 minutes until brown. Cool.

Drizzle with icing, if desired. Freezes well.

ICING

1 cup confectioners' sugar
1/2 tsp. vanilla extract
2 tbsp. milk

Mix the ingredients for the icing together well until sugar is blended.

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CRANBERRY SWIRL COFFEE CAKE
(tube or Bundt pan)

1/4 lb. (1/2 cup) butter or margarine, softened
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1 (15 oz.) can cranberry sauce
1 tsp. vanilla
1/2 cup chopped almonds, divided use
Icing (recipe follows)

Preheat oven to 350 degrees F. Grease tube or Bundt pan.

Cream butter, sugar and eggs together; set aside.

Mix dry ingredients. Alternately add dry ingredients and sour cream into creamed mixture. Add vanilla.

Put layer of batter in prepared pan and swirl with cranberry sauce and 1/4 cup nuts. Repeat, ending with cranberry sauce.

Bake at 350 degrees F for 55 minutes. Remove from pan.

Drizzle Icing over cake and sprinkle with remaining 1/4 cup almonds.

ICING

3/4 cup powdered sugar
1/2 teaspoon almond flavoring
2 teaspoons warm water

Combine icing ingredients together.