Menu Menu
Cranberry Swirl Coffee Cake
By Yvette Leon
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, then 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 half of the cranberry sauce into the batter. Repeat, ending with the batter on top. Bake 55 minutes in the preheated oven, until golden brown.