Cranberry almond coffee cake

This is another Thanksgiving gift, made for our neighbor who have been looking after us throughout our difficult days. It's my first time trying out coffee cake. It's modified from a KAF recipe.

Recipe Cranberry almond coffee cake (1 medium 8x4 pan)

Ingredients:

cake

- 5 TB Smart balance stick

- 3/4 cup granulated sugar

- 1 egg

- 1/2 cup sour cream

- 1/2 tp almond extract

- 1/2 tp baking powder

- 1/2 tp baking soda

- 1 cup unbleached all-purpose flour

- 1/3 cup evaporated skim milk

- 1/4 tp salt

- 1/3 cup whole cranberries

- 1/4 cup slivered almonds, toasted

glaze

- 3/4 cup confectioners' sugar

- 2 TB milk

- 1/2 tp almond extract

Procedure:

1. Sieve together flour, baking powder, baking soda and salt.

2. Cream together butter or shortening with sugar using a fork. Then beat in the egg, sour cream and almond extract. Use electric mixer to beat until smooth. 

3. Pour batter into a 8x4 pan greased, lined with waxed paper, and greased again.

4. Press gently cranberries into the batter.

5. Sprinkle toasted almonds evenly on the batter.

6. Bake at 350F for 55 minutes or until thermometer comes out clean.

7. Turn cake out, allow to cool.

8. To prepare glaze, mix sugar, milk and almond extract. Dribble onto the bottom side of the warm cake. 

Results:

1:44pm, ingredients:

1:52pm, wet ingredients and dry ingredients:

1:54pm, creaming butter with sugar:

1:58pm, egg added to creamed butter:

2:00pm, sour cream added:

2:03pm, beating wet ingredients:

2:15pm, wet ingredients beaten:

2:16pm, dry ingredients added to wet ingredients:

2:18pm, batter in pan:

2:20pm, cranberries pressed into batter:

2:21pm, topping of almond:

2:22pm, batter height in pan:

2:22pm, to bake at 350F:

2:30pm, loaf baked 10 minutes:

3:09pm, loaf baked 50 minutes:

3:10pm, cake's internal temperature reaching 190F:

3:10pm, thermometer coming out clean:

3:10pm, cake's height:

3:17pm, cake's side:

3:17pm, cakes's bottom:

3:20pm, dribbing glaze on cake:

3:24pm, done with glaze:

3:30pm, toppings added on glaze; glazed side:

3:32pm, broken corner of cake:

Observations:

1. It's probably better to bake a cake in a low and wide-based pan. This allows the cake to rise better, not against its own weight.

2. Do not prepare the glaze too early. Else it may dry up.
3. I get to taste a small sample of this cake out of its broken corner. The cake's crumb is somewhat lightly than bread. It's is very sweet alright.